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
10 oz. dark chocolate, chopped
⅔ cup heavy cream
5 Tbsp butter
¼ cup vomFASS Fig Chili Balsam
½ cup cocoa powder
Directions
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.
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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- Tags: #balsamic, #dessert, #fig, #figbalsamic, #figchilibalsamic, #madisonwi, #vomfassmadison, #Wisconsin