Curried Dark Chocolate Truffles with Cayenne Filling

Adapted by StarChefs.com
August 2014
Yield: 63 truffles

INGREDIENTS:

For the Truffle Ganache
185 grams cocoa butter, melted
110 grams cacao powder
8 grams pink Himalayan sea salt
6 grams cinnamon
6 grams cumin
6 grams turmeric
6 grams ginger
3 grams anise seed
3 grams cardamom
16 drops steam distilled vanilla extract
12.4 ounces raw blue agave nectar
For the Cayenne Filling
175 grams Irish sea moss paste
10 ounces raw blue agave nectar
140 grams coconut oil, melted
6 grams pink Himalayan sea salt
2 ounces fresh ginger root juice
4 grams cayenne powder
4 grams cinnamon
12 drops steam distilled vanilla extract

METHOD:

For the Truffle Ganache

In a blender combine melted cocoa butter, cocoa powder, salt, cinnamon, cumin, turmeric, ginger, anise, cardamom, and vanilla extract and bend until well combined. Add agave nectar and blend on high speed until emulsified. Taste and adjust seasonings. Transfer ganache to a piping bag and pipe into truffle molds till each mold is full.

For the Cayenne Filling

In a blender combine sea moss paste, agave nectar, coconut oil, salt, ginger juice, cayenne cinnamon, and vanilla extract and blend on high speed until smooth. Transfer filling to a piping bag. Insert tip of piping bag into center of each liquid truffle and fill each mold the remainder of the way full. Freeze truffles for 30 minutes, then unmold and reserve in refrigerator.