NUTTY CHOCOLATE FIRE BITES

Ingredients Weight Measure
Pecan halves 12 ea.
TABASCO® brand Habanero Sauce 1/4 tsp.
Chocolate Ganache Filling (recipe below) 6 oz. 12 Tbsp.
Chocolate Ganache Coating (recipe below) 12 oz. 1-1/2 cups
Habanero Roasted Nuts, chopped (recipe below) 12 Tbsp.

Chocolate Ganache Filling

Ingredients Weight Measure
Chocolate 12 oz.
Butter 4 oz. 1/2 cup
Heavy cream 4 oz. 1/2 cup

Chocolate Ganache Coating

Ingredients Weight Measure
Chocolate 12 oz.
Heavy cream 8 oz. 1 cup

Habanero Roasted Nuts

Ingredients Weight Measure
Walnut halves 3 oz. 1/2 cup
Pecan halves 3 oz. 1/2 cup
Almond halves 3 oz. 1/2 cup
TABASCO® brand Habanero Sauce 2 tsp.

Method

  1. Toss 12 pecan halves in 1/4 tsp. TABASCO® Habanero Sauce. Roast in a 350°F oven for 10 to 12 minutes; then cool completely.
  2. To make the Ganache Filling, combine ingredients in a double boiler pan (water should be hot, but not boiling) and melt chocolate, stirring frequently. When chocolate is smooth and well combined, cool completely.
  3. Take 1 Tbsp. of Ganache Filling and roll it around a pecan half. Chill.
  4. To make the Ganache Coating, combine ingredients in a double boiler pan (water should be hot, but not boiling) and melt chocolate, stirring frequently. When chocolate is smooth and well combined, cool completely.
  5. To prepare the Habanero Roasted Nuts, combine walnuts, pecans and almonds in a bowl and toss with TABASCO® Habanero Sauce. Place nuts on a 1/2 sheet pan and roast in a 350°F oven for 10 to 12 minutes.
  6. Pour 2 Tbsp. of Ganache Coating over each pecan truffle; then sprinkle with 1 Tbsp. of Habanero Roasted Nuts.

Yield: 1/2 sheet pan