Cinnamon-Sriracha Truffles

Yep, you read right. What started as a series of culinary failures turned into something quite tasty! Give 'em a shot!

Cinnamon-Sriracha Truffles

Ingredients:

• Semi-sweet chocolate chips
• Heavy cream
• Honey (I used creamed honey, but any type works)
• Cinnamon (and other spices, if you'd like, such as nutmeg, ginger, vanilla)
• Sriracha (or garlic-pepper sauce)
• Cocoa powder (or hot cocoa mix)

Materials:

• 2 Glass bowls
• Spoon
• Parchment paper
• Plates or baking sheet (whatever will fit in your fridge/freezer)
• Toothpicks

For the truffle center:

1. Heat heavy cream in the microwave until very hot. Add chocolate chips and stir to melt. Add more chocolate or milk to achieve thick soupy consistency (still some resistance to stirring, but doesn't hold its own shape when hot).
2. Once smooth, add honey and sriracha to taste. Mix thoroughly, and stick in fridge or freezer to cool.
3. Once first mixture is cooled and hardened, drop small portions into cocoa powder and roll between palms to create smooth spheres. Place back in freezer to harden again.

For the shell:

1. Melt a second batch of semi-sweet chocolate chips, adding 1tsp. oil per cup of chips. Once smooth, add cinnamon and/or other spices to taste.
2. Remove truffle balls from freezer, skewer with toothpick, and use spoon to coat them evenly in melted chocolate. Be quick so the centers don't melt. Drop back onto parchment, garnish as desired with salt and/or ginger, and place in fridge to harden. (Note: These might look messy and/or dangerous. Don't panic! Use a toothpick to clean up the edges and/or remove excess chocolate from the base of each truffle.)