Spicy Dark Chocolate & Miso Truffles

Instructions

1. 1

   Finely chop the dark chocolate and place it in a heatproof mixing bowl.

   ~2 min
2. 2

   In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.

   ~5 min
3. 3

   Remove the cream from the heat. Whisk in the white miso paste until it is fully dissolved and the mixture is smooth.

   ~1 min
4. 4

   Pour the hot miso-infused cream over the chopped dark chocolate. Let it sit for 2 minutes to allow the chocolate to melt.

   ~2 min
5. 5

   Gently whisk the mixture, starting from the center and working your way outwards, until a smooth ganache forms.

   ~3 min
6. 6

   Stir in the chili flakes. Mix until evenly distributed.

   ~1 min
7. 7

   Cover the bowl with plastic wrap, ensuring it touches the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm enough to scoop.

   ~120 min
8. 8

   Once chilled, scoop small portions of the ganache (about 1 teaspoon size) and roll them into balls between your palms.

   ~10 min
9. 9

   Place the cocoa powder in a small bowl. Roll each truffle in the cocoa powder to coat evenly.

   ~4 min
10. 10

    Place the finished truffles on a parchment-lined plate or in small serving dishes.

    ~1 min