Description
The thai bird’s pungent spice infuses the ganache of the truffle to create a pairing as old as chocolate itself.
Ingredients
Scale
- 2 each Thai Bird Chili, sliced
- 100g cream
- 30g corn syrup
- 250g dark chocolate
- 10g butter
- Sea Salt to garnish
- Additional melted chocolate for coating the truffles
Instructions
- In a small saucepan place the cream, corn syrup and sliced thai bird chilies.
- Bring the cream mixture to a slight simmer, take the pot off the stove and let the Thai birds steep in the cream for at least 10m.
- Strain the cream through a fine mesh sieve and bring the mixture back to a boil.
- Pour the cream over the chocolate and gently stir with a rubber spatula until the mixture is shiney and homogenous.
- Add the butter while the ganache is still warm and stir until completely incorporated (if the mixture has become too cool to melt the butter or any chocolate pieces remain, you may warm the ganache over a double boiler).
- Place the mixture into the refrigerator until firm enough to scoop.
- Using a small teaspoon, scoop the ganache into individual truffles. Use your hands to roll the truffles into small balls – if you find that your hands are too warm and the chocolate is melting, it is prudent for both the chocolate and your cleanliness to wear rubber gloves.
- Once the truffles have been shaped, roll them in the additional melted chocolate. To properly enrobe the truffles, they may require two coats of the chocolate.
- Before the chocolate sets, sprinkle with a small amount of sea salt, or garnish of your choice.
- Allow the truffles to set completely before serving.
- Prep Time: 30 mins