Ghost Pepper Chocolate Truffles
Ingredients:
For the Ganache:
8 oz dark chocolate, finely chopped
1/2 cup heavy cream
1/4 teaspoon Ghost Pepper Pepper Puree (adjust to your heat level)
1 teaspoon vanilla extract
For the Coating:
4 oz dark chocolate, melted
Cocoa powder for dusting (optional)
Instructions:
Prepare Chocolate: Finely chop the 8 oz of dark chocolate and place it in a heatproof bowl.
Heat Cream: In a small saucepan, heat the heavy cream over low heat until it's just about to boil.
Infuse Cream: Add the ghost pepper puree to the cream and let it infuse for about 5-10 minutes. The longer you let it infuse, the spicier it will be.
Make Ganache: Pour the infused cream over the chopped chocolate. Let it sit for a minute to melt the chocolate, then stir until smooth. Add the vanilla extract and mix well.
Chill: Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours, or until the ganache is firm enough to handle.
Shape Truffles: Using a spoon or a melon baller, scoop out small portions of the ganache and roll them into balls. Place them on a parchment-lined tray.
Coat Truffles: Melt the additional 4 oz of dark chocolate for coating. Dip each truffle into the melted chocolate, ensuring it's fully coated. Place them back on the parchment-lined tray.
Optional: If you like, you can dust the truffles with cocoa powder for an extra touch.
Chill Again: Place the coated truffles back in the refrigerator for another 30 minutes to allow the chocolate coating to set.
Serve: Once set, the truffles are ready to be served or packaged.
Enjoy your Ghost Pepper Chocolate Truffles!
For the Ganache:
8 oz dark chocolate, finely chopped
1/2 cup heavy cream
1/4 teaspoon Ghost Pepper Pepper Puree (adjust to your heat level)
1 teaspoon vanilla extract
For the Coating:
4 oz dark chocolate, melted
Cocoa powder for dusting (optional)
Instructions:
Prepare Chocolate: Finely chop the 8 oz of dark chocolate and place it in a heatproof bowl.
Heat Cream: In a small saucepan, heat the heavy cream over low heat until it's just about to boil.
Infuse Cream: Add the ghost pepper puree to the cream and let it infuse for about 5-10 minutes. The longer you let it infuse, the spicier it will be.
Make Ganache: Pour the infused cream over the chopped chocolate. Let it sit for a minute to melt the chocolate, then stir until smooth. Add the vanilla extract and mix well.
Chill: Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours, or until the ganache is firm enough to handle.
Shape Truffles: Using a spoon or a melon baller, scoop out small portions of the ganache and roll them into balls. Place them on a parchment-lined tray.
Coat Truffles: Melt the additional 4 oz of dark chocolate for coating. Dip each truffle into the melted chocolate, ensuring it's fully coated. Place them back on the parchment-lined tray.
Optional: If you like, you can dust the truffles with cocoa powder for an extra touch.
Chill Again: Place the coated truffles back in the refrigerator for another 30 minutes to allow the chocolate coating to set.
Serve: Once set, the truffles are ready to be served or packaged.
Enjoy your Ghost Pepper Chocolate Truffles!
