TABASCO® GINGER TRUFFLES

Ingredients Weight Measure
Heavy cream 3.33 oz.
Butter 4 tsp.
Honey 1 oz.
White chocolate 7.33 oz.
Raspberry puree 3 oz.
Candied ginger 1 oz.
Rum 2 tsp.
TABASCO® brand Original Red Sauce 2 tsp.
Chocolate coating 5 oz.

Method

  1. Heat cream, butter and honey to the boiling point. Remove from heat.
  2. Melt white chocolate and stir into cream mixture.
  3. Add raspberry puree, candied ginger, rum, and TABASCO® Sauce; then place into the cooler to cool.
  4. Roll into balls and then dip in coating chocolate. Let cool and then serve.

Yield: