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Sriracha Truffles

400 g Peter’s LenoirTM Semisweet Chocolate
200 g Heavy Cream
60 g Sriracha Sauce
20 g Lime Juice
20 g Vanilla Extract
½ tsp Cinnamon
3 g Invertase
Peter’s LenoirTM Semisweet Chocolate
  1. Prep shell mold with Peter’s® Ultra® Milk Chocolate and set aside in cool area to harden.
  2. Scald heavy cream and cool below 95°
  3. Blend in tempered Peter’s LenoirTM semisweet chocolate until homogenous.
  4. Add all remaining ingredients.
  5. Deposit into chocolate shells.
Yield: 72 Truffles