Chocolate truffles with chili pepper
Votes: 1
Time: 4 hours 25 minutes
Complexity: easily
Servings: 21
Complexity: easily
Servings: 21
Nutritional value per serving:
Calories 122, total fat 10 G., saturated fats 6 G., proteins 1 G., carbohydrates 11 G., fiber 1 G., cholesterol 17 mg, sodium 14 mg, sugar 9 G.
Calories 122, total fat 10 G., saturated fats 6 G., proteins 1 G., carbohydrates 11 G., fiber 1 G., cholesterol 17 mg, sodium 14 mg, sugar 9 G.
These festive chocolate truffles boast a mild chili heat that gradually builds, leaving a pleasant aftertaste. Chocolate and chili lovers will be delighted with the balanced flavor. To match the taste, roll the candies in red sprinkles.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g semi-sweet chocolate, coarsely chopped
- 1 cup heavy cream
- 1 tbsp unsalted butter
- 2-3 drops of chipotle hot sauce
- 1/4 tsp cayenne pepper
- A pinch of coarse salt
- 0.5 tsp vanilla extract
- Red nonpareil for rolling
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Recipes with similar ingredients: semi-sweet chocolate, cream, chili sauce
Cooking the dish according to the recipe:
- Place the chocolate in a medium bowl. Combine the cream, butter, hot sauce, cayenne pepper, and salt in a small saucepan and heat over medium heat until steaming. Pour the cream over the chocolate and let it sit until completely melted, about 10 minutes. Stir until smooth. If any solid pieces of chocolate remain, microwave it in 20-second increments, stirring occasionally, until melted.
- Add vanilla extract. Continue stirring until the chocolate mixture is very smooth and shiny. Transfer to a shallow bowl, cover, and refrigerate until completely set, at least 3 hours or overnight.
- Place the nonpareils in a small bowl. Scoop 1 tablespoon of the set ganache into balls and place on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate until set or ready to serve, 30 minutes or overnight. Roll the truffles in the topping before serving.
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