Spiced Sriracha truffles from The Sriracha Cookbook: 50 "Rooster Sauce" Recipes That Pack a Punch by Randy Clemens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cjannace on December 21, 2014

    This was my first attempt at making truffles, so there was definitely a learning curve for me! It definitely did not seem like there was enough cream to melt the chocolate, so I had to improvise a double-boiler to melt the chocolate completely. My other big issues was that the directions say to drop the ganache onto a baking sheet, refrigerate for 30 minutes, then roll them into a ball. I wish I had made them a bit more even before refrigerating because they needed to sit out before I could mold them. I would definitely add a bit more sriracha to the recipe. I also added some cayenne pepper to the cocoa powder to add a bit more heat & spice. (And trust me, I am not the spice lover in my household!) Overall I think these are a great treat and I will make them again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.