Spiced Sriracha Truffles Recipes

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SPICY CHOCOLATE TRUFFLES



Spicy Chocolate Truffles image

Provided by Sandra Lee

Categories     dessert

Time 3h

Yield 24 pieces

Number Of Ingredients 9

2/3 cup heavy cream
1/4 teaspoon ground cinnamon
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper
12 ounces dark chocolate, chopped
1/2 cup extra-fine shredded coconut, toasted
1/2 cup chocolate cookie crumbs
1/3 cup cocoa powder
1/3 cup pistachio nuts, shelled and chopped

Steps:

  • In a medium saucepot, heat the cream, cinnamon, chili powder and cayenne pepper over medium-low heat until it comes to a simmer. Add the chocolate and stir until the chocolate is completely melted. Transfer to a bowl and chill in the refrigerator until it firms up, 1 1/2 to 2 hours.
  • In the meantime, place the toasted coconut, cookie crumbs, cocoa powder and chopped pistachio nuts onto separate small plates.
  • Remove the chocolate from the refrigerator and let sit for 30 minutes to soften.
  • Using a small ice cream scoop or tablespoon, scoop out the chocolate into the toppings and roll them around to completely coat. Place on a plate and serve. Truffles can be stored in the refrigerator for 2 days in an airtight container.

SPICY TRUFFLES



Spicy Truffles image

Wait for it...these festive truffles are just a tad bit spicy, the heat will sneak up on you! Both big and little kids can help measure the ingredients, roll the truffle mix into balls and decorate with sprinkles.

Provided by Food Network Kitchen

Categories     dessert

Time 4h5m

Yield 18 to 24 truffles

Number Of Ingredients 8

12 ounces semisweet chocolate, coarsely chopped
1 cup heavy cream
1 tablespoon unsalted butter
2 to 3 dashes chipotle hot sauce
Heaping 1/4 teaspoon cayenne pepper
Pinch kosher salt
1/2 teaspoon pure vanilla extract
Red nonpareil sprinkles, for rolling

Steps:

  • Put the chocolate in a medium bowl. Heat the cream, butter, hot sauce, cayenne and salt in a small saucepan over medium heat until the mixture begins to steam. Pour the cream mixture over the chocolate, and let sit until the chocolate is completely melted, about 10 minutes. Stir until smooth with a rubber spatula or a whisk. (If the chocolate isn't melted, microwave on high in 20-second increments, stirring in between, until just melted.)
  • Stir in the vanilla. Continue stirring until the chocolate mixture is very smooth and shiny. Transfer it to a shallow dish, like a pie plate, cover and chill until firm, at least 3 hours and up to overnight.
  • Put the sprinkles on a small plate. Scoop tablespoons of the firm ganache, roll into balls, roll in and place on a parchment-lined baking sheet. Cover with plastic wrap, and refrigerate until firm or until ready to serve, 30 minutes and up to overnight. Roll the truffles in the sprinkles before serving.

SPICED PEAR TRUFFLES



Spiced Pear Truffles image

One bite unleashes the flavors of pear liqueur and five-spice powder infused in chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5h40m

Yield Makes about 5 dozen

Number Of Ingredients 7

16 ounces semisweet chocolate, chopped (3 cups)
1 cup heavy cream
6 tablespoons pear liqueur
1/2 teaspoon five-spice powder
1/2 teaspoon coarse salt
Unsweetened cocoa powder, for rolling
Edible silver pearl dust, such as Wilton, for brushing (optional)

Steps:

  • Place chocolate in a heatproof bowl. Heat cream in a small saucepan over medium-high until it begins to simmer. Pour over chocolate; let stand 2 minutes, then whisk until smooth. Whisk in liqueur, five-spice powder, and salt until smooth. Pour mixture into a 9-inch pie dish; let cool completely. Cover with plastic wrap; refrigerate until firm, at least 3 hours and up to 1 day.
  • Line 2 rimmed baking sheets with parchment. With a 1-inch ice cream scoop or melon baller, scoop out chocolate mixture and place on one prepared sheet. Refrigerate until set, about 20 minutes.
  • Place cocoa powder in a bowl. Dust hands with cocoa and roll truffles into balls, coating hands with more cocoa as needed; place on other prepared sheet. Refrigerate until set, 1 hour. Roll truffles in more cocoa powder or brush with pearl dust just before serving or packaging. Truffles can be stored, covered, in refrigerator up to 2 weeks.

SPICED SRIRACHA TRUFFLES



Spiced Sriracha Truffles image

Although it may seem a little strange, combining chocolate and chile peppers is a Mayan tradition that dates back over 2,000 years. It later became a popular treat among the Aztecs as well. now they may not have been playing with Sriracha, but I'm sure they would have if they could have!

Yield makes 18 to 24 truffles

Number Of Ingredients 7

1 tablespoon unsalted butter, at room temperature
1 teaspoon Sriracha
8 ounces best-quality dark chocolate (75% cacao), finely chopped
1/3 cup heavy cream
1 cinnamon stick
Zest of 1 orange
1/3 cup best-quality cocoa powder

Steps:

  • In a large heatproof bowl, combine the butter, Sriracha, and chocolate. Set aside.
  • In a medium saucepan over medium-low heat, bring the cream, cinnamon, and orange zest to a simmer. Turn off the heat, cover, and let steep for 5 minutes. Return the mixture to a simmer. Strain the hot cream mixture, then pour over the chocolate. Do not stir. Let the mixture sit for 5 minutes, then stir slowly with a rubber spatula or whisk until it forms a smooth, dark ganache.
  • Cover the ganache with plastic wrap, making sure that the plastic is in direct contact with the chocolate. Let the ganache sit at room temperature for at least 3 hours to firm up, or until ready to use.
  • Line a baking sheet with parchment paper. Scoop out portions of the ganache to make truffles that are about 1 inch in diameter, setting them aside on the baking sheet until all the ganache has been used. Refrigerate for 30 minutes.
  • Spread the cocoa powder out on a shallow plate or pie tin. Using rubber gloves, roll the bits of ganache between your hands to form round balls. Roll each truffle in cocoa powder and place them back on the baking sheet. Once all the truffles have been formed, refrigerate them for another 30 minutes.
  • Store the truffles in a single layer in an airtight container in the refrigerator for up to 7 days, if you can hold out that long. Whenever you are ready to indulge, take the truffles you're going to eat out of the fridge and let them come to room temperature for the best flavor and texture.

SPICY BRAZILIAN CHOCOLATE TRUFFLES



Spicy Brazilian Chocolate Truffles image

Love and chocolate. That's what Valentine's Day is all about. Go beyond the boring box of store-bought chocolates and wow your valentine with spicy homemade truffles decorated with sprinkles, candies, sparkling disco dust and glimmering edible jewels. My go-to recipe for Spicy Brazilian Chocolate Truffles is extremely easy. The secret is constantly stirring the chocolate mixture over low heat until it becomes very thick. Make a batch for your sweetie and check out the step-by-step instructions below for decorating each of the truffles in my assortment.

Provided by Jackie Alpers

Categories     dessert

Time 1h35m

Yield 20 to 25 truffles

Number Of Ingredients 13

1 tablespoon unsalted butter, plus more for greasing the pan and hands
One 14-ounce can sweetened condensed milk
3 tablespoons natural unsweetened cocoa powder (I use Ghirardelli)
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper, optional
1 pound good-quality dark chocolate, chopped into 1-inch pieces
Large white and rainbow nonpareil candies, for large jewels
Semi-sweet chocolate nonpareils, for small jewels (I use Sno Caps)
Lump sugar (also called rock sugar) for faceted jewels
Disco dust edible glitter (I use American Red)
Red candies (I use Pop Rocks and Red Hots)
Quins
Vodka (it evaporates so it's kid-safe)

Steps:

  • Coat a large shallow pan with some of the butter. Bring the condensed milk, 1 tablespoon butter, the cocoa powder, cinnamon and cayenne, if using, to a boil in a large saucepan over medium heat, stirring constantly with a rubber spatula. Reduce the heat to medium-low and cook, stirring constantly, until the mixture pulls away from the sides of the pan and has the consistency of very thick frosting, 15 to 20 minutes. Pour the mixture into the greased pan; let cool completely and become firm, about 1 hour. (You can refrigerate it to speed up the process).
  • Line a baking sheet with wax paper. Grease your hands with butter and shape the cooled truffle mixture into 1- to 2-inch balls and place on the wax paper.
  • For the decorations: You can use melted or tempered chocolate to coat the truffles before decorating. Tempering is the key to shiny, smooth-looking chocolate that remains solid at room temperature.
  • To melt the chocolate without tempering, put the pieces in the top of a double boiler or in a heatproof bowl set over, not in, a pot of simmering water and stir until melted.
  • To temper the chocolate, melt about 2/3 of the chopped chocolate in the top of a double boiler or heatproof bowl that fits snugly over, not in, a saucepan of water. Make sure the bottom of the bowl does not touch the water. Bring the water to a simmer over medium-low heat, stirring constantly as the chocolate melts. Once the chocolate reaches 115 degrees F. on a candy thermometer, remove the bowl of melted chocolate from the double boiler and stir in the remaining chocolate to reduce the temperature. Keep stirring until the temperature reaches 85 degrees F., then pick out any chunks of unmelted chocolate. Put the chocolate back over the simmering water and stir until the temperature reaches 90 degrees. Keep the chocolate at 90 degrees F. while you decorate the truffles.
  • Decorate each truffle ball as described below and return to the wax paper. Refrigerate for at least 1 hour before serving. Transfer to mini cupcake liners or paper candy cups and serve.

SPICED CHOCOLATE TRUFFLES



Spiced Chocolate Truffles image

I make truffles for family events and gift-giving. Someone once asked me to add pumpkin spice, and now my recipe is legendary. -Gerry Cofta, Milwaukee, WI

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2 dozen.

Number Of Ingredients 9

12 ounces milk chocolate baking bars, divided
1/2 cup heavy whipping cream
2 tablespoons canned pumpkin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash ground cloves
Baking cocoa
Candy eyeballs, optional

Steps:

  • Finely chop 10 ounces chocolate; place in a small bowl. In a small heavy saucepan, combine cream, pumpkin and spices; heat just to a boil. Pour over chocolate; let stand 5 minutes., Stir with a whisk until smooth. Cool to room temperature. Refrigerate, covered, at least 4 hours., Finely grate remaining chocolate; place in a small microwave-safe bowl. With hands dusted lightly with baking cocoa, shape chocolate mixture into 1-in. balls; roll in grated chocolate. (Mixture will be soft and truffles may flatten slightly upon standing.) , If desired, melt unused grated chocolate in a microwave and use to attach eyeballs. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 89 calories, Fat 6g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 7mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

SPICY SRIRACHA CHICKEN STIR-FRY



Spicy Sriracha Chicken Stir-Fry image

This easy Asian chicken stir-fry has an addicting Sriracha sauce and "velveted" restaurant-style chicken. You'll never want to order takeout again!

Provided by Frankie

Time 45m

Yield 4

Number Of Ingredients 14

1 pound skinless, boneless chicken breast halves
1 tablespoon baking soda
¼ cup chicken broth
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons Sriracha sauce
2 tablespoons honey
1 teaspoon cornstarch
1 (8 ounce) package sugar snap peas
3 stalks scallions, chopped
2 cloves garlic, diced
2 teaspoons grated fresh ginger
3 tablespoons canola oil, divided
2 cups warm cooked rice

Steps:

  • Thinly slice the chicken breasts and cut slices in half to create pieces about 1 1/2 to 2 inches in diameter.
  • Transfer chicken to a bowl and toss with baking soda. Set aside for 15 minutes.
  • Meanwhile, whisk chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch together in a small bowl. Combine snap peas, scallions, garlic, and ginger in another bowl.
  • Rinse the chicken thoroughly in a colander and pat dry.
  • Heat 2 tablespoons canola oil in a large skillet of wok over medium-high heat. Add chicken and a splash or two of the Sriracha-honey sauce. Stir fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Remove chicken to a plate.
  • Add remaining oil to the skillet and pour in snap pea mixture. Cook until peas are crisp but still tender, 3 to 4 minutes. Return the chicken to the pan and add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes.
  • Serve over rice.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 39.5 g, Cholesterol 58.9 mg, Fat 13.1 g, Fiber 2.4 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 1999 mg, Sugar 9.2 g

SWEET SIERRA TRUFFLES



Sweet Sierra Truffles image

I have a friend and her husband, that own a wine business, they grow the grapes, and send them to be made into wine. They named one of their wines, after their daughter, Sierra. Recently, they had a wine tasting at their winery, The Pines, and wanted me to make truffles from the Sweet Sierra wine. They turned out to be the hit of the party!

Provided by Merideth L Berkovich

Categories     Truffles

Time 1h30m

Yield 200

Number Of Ingredients 4

6 cups semisweet chocolate chips
2 (8 ounce) packages cream cheese, room temperature
6 cups confectioners' sugar
1 tablespoon sweet red wine

Steps:

  • Melt semisweet chocolate in a heatproof bowl set over a pan of barely simmering water. If you want to decorate with chocolate, reserve 1/2 cup of chocolate chips. Stir occasionally until melted and smooth. Remove from the heat.
  • In a large bowl, beat cream cheese with an electric mixer until soft and fluffy. Gradually mix in the confectioners' sugar until completely incorporated. Stir in the melted chocolate and wine. Cover and refrigerate the dough for 1 hour, or until firm.
  • Shape the mixture into 3/4 inch balls and place on a baking tray lined with waxed paper. Melt reserved chocolate chips in a small bowl in the microwave until you can stir it smooth. Use a fork to drizzle chocolate over the truffles for decoration.

Nutrition Facts : Calories 46.7 calories, Carbohydrate 7 g, Cholesterol 2.5 mg, Fat 2.3 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 7.2 mg, Sugar 6.4 g

CRISPY SRIRACHA SPRING ROLLS



Crispy Sriracha Spring Rolls image

While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! -Carla Mendres, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield about 2 dozen.

Number Of Ingredients 11

3 cups coleslaw mix (about 7 ounces)
3 green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
1 pound boneless skinless chicken breasts
1 teaspoon seasoned salt
2 packages (8 ounces each) cream cheese, softened
2 tablespoons Sriracha chili sauce
1 package (24 to 28 each) spring roll wrappers, thawed
Oil for deep-fat frying
Sweet chili sauce, optional

Steps:

  • Toss coleslaw mix, onions, soy sauce and sesame oil; let stand while cooking chicken. In a saucepan, bring 4 cups water to a boil. Reduce heat to maintain a simmer. Add chicken; cook, covered, until a thermometer inserted in chicken reads 165°, 15-20 minutes. Remove chicken; cool slightly. Finely chop chicken; toss with seasoned salt., In a large bowl, mix cream cheese and chili sauce; stir in chicken and coleslaw mixture. With a corner of a spring roll wrapper facing you, place about 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining edges with water. Fold side corners toward center over filling; roll up tightly, pressing tip to seal. Repeat., In a cast-iron Dutch oven or electric skillet, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels. If desired, serve with sweet chili sauce. , Freeze option: Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch, and separating layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.

Nutrition Facts : Calories 186 calories, Fat 14g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 215mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

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SPICED CHOCOLATE TRUFFLES - THE SPICE HOUSE
Save To Favorites. Truffles are a decadent, chocolatey dessert that are surprisingly easy to make at home. There are many spices and toppings you can use to dust your truffles. We've included a list of our favorite flavors for these homemade chocolate truffles. Comment below if you have a favorite flavoring for your own homemade truffles.
From thespicehouse.com


SRIRACHA DATE TRUFFLES - KIKKOMAN HOME COOKS
In a food processor, purée the dates and peanut butter until they are blended and reach the consistency of thick peanut butter. Scoop the mixture into a bowl and place in the fridge for 3 hours (or overnight) or the freezer for 10 minutes.
From kikkomanusa.com


HOMEMADE SRIRACHA POWDER - PEPPERSCALE
2022-04-02 Instructions. Preheat oven to 200 degrees Fahrenheit. Line a baking sheet with parchment paper, then pour the Sriracha sauce onto the paper. Distribute the sauce evenly across the paper using a spatula. Place the baking sheet in the oven and bake for approximately 90 minutes (or until the hot sauce has completely dried).
From pepperscale.com


FIG AND SRIRACHA BLUE CHEESE TRUFFLES - DIXIE CHIK COOKS
2020-12-13 Ideas for Fig and Sriracha Blue Cheese Truffles. Make it one big fat cheeseball and serve with crackers, raw veggies, etc. Make an elevated chicken dish by stuffing a couple of these in a sliced chicken breast tied with kitchen twine and baked or grill. Or, even better, smoked!! Add a couple of truffles with thinly shaved ham to make a bougie ass grilled cheese.
From dixiechikcooks.com


SPICY SRIRACHA BREAD RECIPE | MYRECIPES
Lightly coat surface of dough with cooking spray; cover and let rise in a warm place 30 minutes or until doubled in size. Preheat oven to 375°. Bake at 375° for 40 minutes or until lightly browned on bottom and loaf sounds hollow when tapped. Remove from pan, and brush with melted butter. Cool on a wire rack.
From myrecipes.com


SPICED CHOCOLATE TRUFFLES RECIPE | LEITE'S CULINARIA
2021-12-18 Line a baking sheet with parchment or wax paper. In a small saucepan over medium-high heat, bring the cream, cinnamon, cloves, and coriander to a gentle boil. Remove the pan from the heat, add the chocolate, and let it sit until the chocolate softens, 2 to 3 minutes. Whisk until the mixture is smooth. Meanwhile, toss the almonds and pumpkin ...
From leitesculinaria.com


SPICY SRIRACHA DIRTY SHIRLEY COCKTAIL RECIPE | KITA ROBERTS ...
2019-04-15 Place ice in a tall cocktail glass. Add the Amarena cherry syrup and blue agave sriracha agave over the ice. Pour in the gin and soda. …
From passthesushi.com


15-MINUTE SPICY SRIRACHA NOODLES - BUDGET BYTES
2012-08-07 In a small bowl, stir together the brown sugar, soy sauce, and sriracha. Set the sauce aside. Bring a pot of water to a boil for the noodles. Once boiling, add the noodles and boil until tender. Drain the noodles in a colander. While waiting for the water to boil, crack two eggs into a bowl then whisk lightly.
From budgetbytes.com


SPICY SRIRACHA GRILLED SHRIMP – AND WINE PAIRING
2022-05-09 Marinate Shrimp: Combine all ingredients in a bowl or plastic bag. Add shrimp to marinade and then refrigerate for 30 minutes, no more than an hour. (The acid from citrus can “cook” shrimp if left too long). Preheat Grill: Set it up for direct grilling. Season Shrimp: Remove shrimp from marinade and discard marinade.
From vindulge.com


CHOCOLATE SPICED TRUFFLES FESTIVE DESSERT RECIPE BY VALRHONA
2020-12-17 TIP: Be careful not to work the ganache too cold as it would make the texture of truffles grainy. ASSEMBLY AND FINISHING. Pipe into wanted shape and leave to crystallize for 24 to 36 hours at 17°C and 60% hygrometry. First coat the truffles by hand with tempered Jivara couverture and roll in the desired coating.
From tasteandflavors.com


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