Figgy Chocolate Chili Truffles

Posted by Alayne Gardner-Carimi on

Chocolate, fig and chili come together in a taste symphony that combines the intoxication of chocolate with the exhilaration of sweet, figgy heat.

Ingredients (4-6 servings)
10 oz. dark chocolate, chopped
⅔ cup heavy cream
5 Tbsp butter
¼ cup vomFASS Fig Chili Balsam
½ cup cocoa powder
Chop the chocolate into tiny pieces and place in a large glass bowl.
Heat the cream and butter in a small saucepan over medium-low heat, just to simmering.  
Pour hot mixture over the chocolate and whisk until chocolate is completely melted.  
Gradually stir in Fig Chili Vinegar, until completely incorporated.  
Refrigerate at least 2 hours.
Using small scoop or melon baller, make chocolate balls and place on parchment paper lined baking sheet.  Refrigerate for 45 minutes.
Place cocoa powder on a plate.  
Roll each chocolate ball in the powder, shaping gently into rounds in your palms.  Add powder if they get too sticky. 
Tip: Truffles may be refrigerated in an airtight container but bring up to room temperature before serving.
(Photo Credit: FoodDoodles)

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