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Bittersweet Haitian Chocolate Truffles
These bittersweet truffles feature our Haitian chocolate to which I have added a pinch of hot pepper for an extra kick
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Prep Time
15
minutes
mins
Resting
1
hour
hr
Ingredients
For the truffles
183
gr
of chocolat pays chopped
about 2 ¾ cups
1
cup
of heavy cream
¼
cup
of sugar
or to taste
2
tsp
vanilla
⅛
tsp
chopped habanero pepper
1
pinch
of salt
use fleur de sel if you have some at hand
Bittersweet cocoa powder
For the nest
optional
Thin noodles
Melted Chocolat Pays
Instructions
For the nest (optional)
Melt some chocolat pays and coat the noodles with it
Place in a bowl and top with a second bowl to shape it
Keep in the fridge until it sets
For the truffles
In a thick bottom pan, bring the heavy cream to a boil
Add the chopped chocolat pays to the cream and stir until fully melted
Incorporate the sugar, vanilla, habanero pepper and salt
Mix well to combine
Cover with plastic wrap and refrigerate for a few hours until it sets
Remove from the fridge and roll by the spoonful between hands into egg shapes
Once the desired shape is achieved, roll each egg in the bittersweet cocoa powder
Let set
Serve in the noodle nest (optional) and enjoy
Notes
These truffles make an excellent hot cocoa. Simply let them melt in some steaming hot milk and enjoy.