These Thai Bird Chili Truffles combine a “sneaks-up on you spice,” with the complex sweetness of dark chocolate ganache.
By Marissa Sertich
Don’t judge a chili by its size – The Thai bird chili may appear puny, but it hides a lot of heat behind that slender, piquant frame. Ranking far above jalapenos and cayenne on the Scoville capsaicin scale, the Thai bird, like chocolate, hails from Central and South America, although it has become a major element in the flavor profile of Southeast Asia. 
While I don’t swoon over wasabi donuts or crave smoky, bacon mousse, I do like a little Thai bird zing in my chocolate. While the modernist approach to the savory-sweet fusion leaves me flat, I adore spicy chocolates. The combination is far from new – when Columbus first landed in the Americas, he was introduced to cocoa in the form of an unsweetened, spicy beverage.
These Thai Bird Chili Truffles combine a “sneaks-up on you spice,” with the complex sweetness of dark chocolate ganache. They may cross the sweet and savory county line, but Chili-spiced chocolate is as old as chocolate itself.
PrintThai Bird Chili Truffles
- Total Time: 1 hour 45 minutes
- Yield: 30 truffles 1x
Description
These Thai Bird Chili Truffles offer a sneaky, spicy kick paired with the complex sweetness of dark chocolate ganache, creating a delightful fusion of flavors.
Ingredients
- 2 Thai Bird Chilis, sliced
- 100g cream
- 30g corn syrup
- 250g dark chocolate, chopped
- 10g butter
- Sea salt, for garnish
- Additional melted chocolate, for coating the truffles
Instructions
- In a small saucepan, combine the cream, corn syrup, and sliced Thai Bird Chilis. Bring the mixture to a slight simmer over medium heat.
- Remove the saucepan from the heat and let the Thai Bird Chilis steep in the cream for at least 15 minutes to infuse the flavors.
- Strain the cream mixture to remove the chili slices and return the cream to the saucepan.
- Reheat the cream gently until it is warm but not boiling.
- Place the chopped dark chocolate in a heatproof bowl. Pour the warm cream mixture over the chocolate and let it sit for 2 minutes to melt.
- Stir the chocolate and cream together until smooth and fully combined. Add the butter and continue stirring until the butter is melted and the ganache is glossy.
- Let the ganache cool to room temperature, then refrigerate for about 1 hour or until firm enough to scoop.
- Using a small scoop or spoon, form the ganache into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Chill the truffles in the refrigerator for 30 minutes to firm up.
- Melt additional chocolate in a microwave or double boiler. Dip each truffle into the melted chocolate to coat, then return to the parchment-lined sheet.
- Sprinkle each truffle with a pinch of sea salt before the chocolate sets.
- Allow the chocolate coating to set completely before serving.
Notes
Store the truffles in an airtight container in the refrigerator for up to two weeks. For a milder spice, reduce the steeping time of the chilis. These truffles make a unique gift or a sophisticated treat for special occasions.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 truffle
- Calories: 80
- Sugar: 6
- Sodium: 10
- Fat: 5
- Carbohydrates: 8
- Fiber: 1
- Protein: 1
- Cholesterol: 5
Hi Jenny, and thanks for your comment. If you don’t want to go through the process of enrobing them in chocolate that’s fine. To dust them in cocoa powder, toss them gently in a bowl of cocoa, but try not to make the layer too thick. Also remember that the final product will have an overall more bitter flavor profile by dipping them in cocoa, rather than chocolate (which contains sugar), so consider increasing the spice by a 1/2 thai bird and possibly using a less dark chocolate for the truffle ganache. Hope this helps!
I would just like your thoughts on coating these in cocoa powder instead on enrobing them in chocolate. I absolutely hate coating things in chocolate!! Thank you!
Marissa – Love your recipe! We are in Woodstock, NY – The Land of Peace & Love – it might be time to shake up the dessert variety a bit – and add a sneak up spice to the mix!! Thanks for your inspiration!