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Spicy Chocolate Truffles
Updated: 5 days ago
Total Time Prep: 30 min. Refrigeration: 3 hrs. Makes 4 servings
Old Pueblo Poblano Authentic Hot Sauce can add a unique and spicy twist to homemade candy. Try our Old Pueblo Poblano Authentic Hot Sauce-infused chocolate truffles.
For the ganache filling:
8 oz (about 1 1/3 cups) semisweet or bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
1 to 2 teaspoons Old Pueblo Poblano Authentic Hot Sauce (adjust for flavor)
For coating:
8 oz (about 1 1/3 cups) semisweet or bittersweet chocolate, finely chopped
1/3 cup unsweetened cocoa powder (for rolling the truffles)
Optional: finely chopped nuts, sprinkles, or other coatings
Instructions:
In a saucepan, heat the heavy cream and butter over medium-low heat. Stir until it's just about to boil. Remove from heat immediately.
Place the finely chopped chocolate in a heatproof bowl.
Pour the hot cream and butter mixture over the chocolate and let it sit for a minute. Then, stir until the chocolate is completely melted and the mixture is smooth.
Stir in the Old Pueblo Poblano Authentic Hot Sauce. Start with 1 teaspoon and taste the ganache. Add more if you desire more heat.
Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for about 2-3 hours or until it's firm enough to scoop.
Using a spoon or a small scoop, portion out small amounts of ganache and roll them into balls. Place the truffles on a baking sheet lined with parchment paper. If the mixture is too soft to handle, you can refrigerate it for a little longer.
Return the truffles to the refrigerator to chill while you prepare the coating.
Melt the second portion of chocolate, either by using a double boiler or in the microwave in 20-30 second intervals, stirring between each interval until it's smooth.
Using a fork or a chocolate dipping tool, dip each ganache ball into the melted chocolate, making sure it's completely coated. Gently tap off any excess chocolate.
Place the coated truffle back on the parchment-lined baking sheet. If you want to add additional coatings like cocoa powder, nuts, or sprinkles, do so while the chocolate is still wet.
Once all the truffles are coated and decorated, allow them to set at room temperature or in the refrigerator.
Once set, your Old Pueblo Poblano Chocolate Truffles are ready to be enjoyed!