Ghost Pepper Chocolate Truffles
Ghost Pepper Chocolate Truffles combine the rich taste of dark chocolate with the fiery kick of ghost pepper sauce, making them a perfect spicy sweet treat.
Ingredients
Truffle Base
- 8 oz dark chocolate (70% cocoa or higher), finely chopped Use high-quality chocolate for best flavor.
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon Tannenbaum’s Blueberry, Sumac & Cinnamon Curiously Hot Sauce Adjust based on desired heat level.
- 1/4 teaspoon cayenne pepper (optional) For extra heat.
Coating
- 1/4 cup cocoa powder For dusting truffles.
Instructions
Preparation
- Place the chopped dark chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream and butter over medium heat until just simmering (do not boil).
- Pour the hot cream mixture over the chopped chocolate and let it sit for 2 minutes.
- Stir gently until the chocolate is melted and the mixture is smooth.
- Stir in Tannenbaum’s Blueberry, Sumac & Cinnamon Curiously Hot Sauce and cayenne pepper (if using) until fully incorporated.
- Cover the bowl with plastic wrap and refrigerate for about 2 hours, or until the mixture is firm enough to scoop.
Forming Truffles
- Using a small spoon or melon baller, scoop out portions of the chocolate mixture and roll them into 1-inch balls with your hands.
- Place the truffles on a parchment-lined tray and refrigerate for 30 minutes to set.
- Roll each truffle in cocoa powder until fully coated. Shake off the excess and place them back on the tray.
Serving
- Serve your ghost pepper chocolate truffles at room temperature.
- Store any leftovers in an airtight container in the fridge for up to a week.
Notes
These truffles are best served at room temperature. Experiment with different coatings like crushed nuts or shredded coconut instead of cocoa powder for a fun twist.