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1
In a large heatproof bowl, combine the butter, Sriracha, and chocolate.
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2
Set aside.
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3
In a medium saucepan over medium-low heat, bring the cream, cinnamon, and orange zest to a simmer.
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4
Turn off the heat, cover, and let steep for 5 minutes.
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5
Return the mixture to a simmer.
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6
Strain the hot cream mixture, then pour over the chocolate.
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7
Do not stir.
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8
Let the mixture sit for 5 minutes, then stir slowly with a rubber spatula or whisk until it forms a smooth, dark ganache.
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9
Cover the ganache with plastic wrap, making sure that the plastic is in direct contact with the chocolate.
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10
Let the ganache sit at room temperature for at least 3 hours to firm up, or until ready to use.
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11
Line a baking sheet with parchment paper.
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12
Scoop out portions of the ganache to make truffles that are about 1 inch in diameter, setting them aside on the baking sheet until all the ganache has been used.
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13
Refrigerate for 30 minutes.
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14
Spread the cocoa powder out on a shallow plate or pie tin.
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15
Using rubber gloves, roll the bits of ganache between your hands to form round balls.
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16
Roll each truffle in cocoa powder and place them back on the baking sheet.
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17
Once all the truffles have been formed, refrigerate them for another 30 minutes.
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18
Store the truffles in a single layer in an airtight container in the refrigerator for up to 7 days, if you can hold out that long.
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19
Whenever you are ready to indulge, take the truffles youre going to eat out of the fridge and let them come to room temperature for the best flavor and texture.
