BitterSweet

Sweet Musings with a Bitterly Sharp Wit

Bringing the Heat

14 Comments

Fire engine red bottles emblazoned by high-contrast white text and capped with neon-green lids roll rapidly off the production line, unmistakable even at breakneck speed. At last count, the Huy Fong sriracha factory churns out over 3,000 bottles an hour, 24 hours a day, six days a week. In case you’re still crunching the numbers, that adds up to literal tons of sriracha, not just every year or every month, but every week. The world has developed an insatiable appetite for this distinctive hot sauce, elevating it over the course of a few short decades from obscurity to utter ubiquity. A decent restaurant with a selection of condiments will carry it, right alongside the salt and pepper shakers. A house is not a home unless there’s at least one bottle chilling in the fridge or kicking around in the pantry. No one is immune to the universal appeal of perfectly balance sweet, spicy, salt, and savory flavors found in each fiery drop.

Many people, myself included, would put sriracha on anything edible, at least once. I have yet to find any truly distasteful pairing, running the gamut from breakfast pancakes to midnight snacks. It’s just a shame that the typical liquid format doesn’t lend itself well to more delicately honed ratios of confectionery, preventing it from spreading the spicy love across all forms of food… Until now.

Hot sauce heads and sweet tooth lovers, unite! Dry, powdered sriracha seasoning from Rodelle is about to become your new best friend. Though best known for their ambrosial vanilla offerings, Rodelle shows off their feisty side with this unbeatable blend of chili peppers, garlic, powdered vinegar, and sugar. Ideal for applications where additional moisture would definitely dampen spirits, such as sprinkling over fluffy popcorn or finishing off crisp bruschettas, for starters.

As mentioned briefly, my main focus here was on dessert right from square one. Playing right into the fine balance of this brilliant sauce, white chocolate and sweet potato lend a measured sweetness that works beautifully to highlight sriracha’s unique tang and heat. Shatter through the snowy white shell with one swift bite to reveal a creamy filling, bold but not overbearing, bouncing from numerous flavorful high notes in each bite.

Prepare yourself for a new seasoning sensation. This is only the beginning of a beautiful relationship full of sweetness and spice, unrivaled by any lesser “rooster” sauce.

This post was made possible thanks to Rodelle and their superlative spicy contributions.

White Hot Sweet Potato Truffles

8 Ounces Vegan White Chocolate, Homemade or Store-Bought
1/2 Cup Sweet Potato Puree
1/2 Cup Confectioner’s Sugar
1/4 Cup Melted Coconut Oil
1/2 Teaspoon Molasses
1/2 Teaspoon Vanilla Extract
1 Tablespoon Sriracha Seasoning, Divided

Begin by melting the white chocolate over a double boiler or in the microwave, stirring periodically until completely smooth. Coat the insides of two small silicone bonbon molds with the melted chocolate, smoothing it up the sides of each cavity to ensure even coverage. Tap out any excess before stashing the molds in your freezer to set the truffle walls. Set the extra white chocolate aside for the time being.

To make the filling, simply combine the sweet potato puree, confectioner’s sugar, melted coconut oil, molasses, vanilla, and 2 teaspoons of the sriracha seasoning in a medium-sized bowl. Stir until all the ingredients are well combined and smooth.

Once the white chocolate has hardened, pull the molds out and fill them most of the way to the top with the sweet potato filling. Top each truffle off with a final drizzle of white chocolate, spreading it out to cover and seal all that sweet heat inside. Finish by sprinkling the remaining sriracha seasoning evenly on top before returning the candies to the freezer for at least 15 minutes.

When the white chocolate has fully set, the truffles can be stored in a cool, air-tight container for 3 – 5 days.

Makes About 30 Small Truffles

Printable Recipe

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Author: Hannah (BitterSweet)

Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.

14 thoughts on “Bringing the Heat

  1. I am really, really curious to the fusion mixed into this delicassy! I can imagine it popping midway through your first bite, looks delicious.

    Liked by 1 person

  2. This looks really interesting!

    Liked by 1 person

  3. These look very interesting! I am intrigued

    Liked by 1 person

  4. Love this idea! Thanks for sharing!

    Liked by 1 person

  5. Simply brilliant!

    Liked by 1 person

  6. Fantastic recipe! Thanks for the inspiration, I like to try with locally available ingredients!

    Liked by 1 person

  7. That is an extremely smart written article. I will be sure to bookmark it and return to learn extra of your useful information. Thank you for the post. I will certainly return.

    Liked by 1 person

  8. Pingback: Modish Taste | Bringing the Heat

  9. These look so cute and pretty! It’s such a creative recipe, I love it!

    Liked by 1 person

  10. Wow, I cannot wait to try this recipe – it looks so fun and adventurous. Great review and I’ve added a new product to my Amazon wishlist!

    Liked by 1 person

  11. These look so good! I would never have thought to make the sweet potato filling!

    Liked by 1 person

  12. It is an interesting snack, Hannah! The color looks so beautiful, love it! :)

    Liked by 1 person

  13. Wow! sweet potato truffles! They look amazing, always loved the sweet and spicy flavor combo. :-)

    Like

  14. It was very useful for me. Keep sharing such ideas in the future as well. This was actually what I was looking for, and I am glad to came here! Thanks for sharing the such information with us

    Like

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