Raspberry Jalapeño Chocolates – a uniquely sweet and spicy surprise inside a rich dark chocolate shell – a fun and impressive bite for any occasion. Cheers!
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Regular readers know I love chocolate, I love to make all kinds of truffles and nut butter cups. Regulars also know I like to do things differently around here, using ingredients in unconventional ways.
When I realized I had chosen to do an entire month of Treats and Sweets for Vegan Mofo, I knew the Meatless Mondays would be a challenge.
I looked at the list and immediately had this idea when I saw jalapeño week.
Guys, welcome to jalapeño week.
Instead of my standard truffle, I fancied things up a bit and used chocolate molds. These are so fun, and they are so easy. Really.
…and even more fancy? I dusted some of them with an edible confectionary pearl dust. For the chocolate shapes, I chose two molds – a classic square dome and an awesome faceted shape.
The flavors are unconventional, but they work! They work well! The agave elevated the sweetness of the berries and enhanced the spicy jalapeno as well, and surrounding it with dark chocolate is the perfect finish. Chocolate with a spicy sweet surprise inside.
Raspberry Jalapeño Chocolates
dairy, egg, soy and gluten free, vegan
makes 12 chocolates
5 ounces dark chocolate, chopped
1/2 fresh jalapeño, seeded and minced fine
1/3 cup fresh raspberries
2 tablespoons agave
chocolate molds (found at craft store)
In small saucepan over low heat, melt chocolate until smooth. Spoon a small amount into each mold, and using a small paintbrush, coat the mold completely. Place in refrigerator for 5 minutes or until chocolate has set. Remove from fridge, repeat – brushing another layer of chocolate to coat, making a thick layer of chocolate ‘shell’. Cool in refrigerator until set.
Meanwhile, mash raspberries together with agave and finely minced jalapeño. Fill each mold with raspberry jalapeño filling, leaving room at the top to seal with more chocolate. Reheat remaining chocolate and fill each mold, covering the filling completely. Tap molds on counter to remove any bubbles, return to refrigerator to set.
I cannot wait to make more chocolates!
I love jalapeño week.
Other recipes featuring jalapeño:
spicy cinnamon three bean chili
[faux] huevos a la Mexicana enchilada
jalapeno poppers two ways – spicy and cheddar
jalapeno popper grilled cheese sandwich
seven layer dip with noocho cheese
pam (Sidewalk Shoes) says
February 11, 2015 at 5:11 amThese sound amazing!
Arman @ thebigmansworld says
February 11, 2015 at 12:22 amThey did say 2015 was the year of spice + chocolate. Definitely on game here! 🙂
amanda @ fake ginger says
February 10, 2015 at 7:10 pmThese are so fun! I’ve been obsessed with putting jalapenos in sweet recently and I could totally go for a few spicy chocolates right now!
Kim (Feed Me, Seymour) says
February 10, 2015 at 5:31 amThese are insane! But I love them!
Kristina Sloggett says
February 10, 2015 at 8:19 amha! insane is quite a good descriptor here, I assure you. we love these too!
Kristen @ A Mind Full Mom says
February 10, 2015 at 4:42 amI have the cutest mini heart molds for chocolate and now I have the PERFECT recipe to make. My son loves spicy foods mixed with sweet so this will be a great surprise for him!
Kristina Sloggett says
February 10, 2015 at 8:20 amoh good, Kristen! I hope you both love them! cheers!
Rachel Cooks says
February 10, 2015 at 3:55 amLove that combination of spicy and sweet!
Kristina Sloggett says
February 10, 2015 at 8:20 amme too, Rachel – this one is among my favorite candy recipes…
Jameson Fink says
February 9, 2015 at 10:27 pmI love chocolate and chile. And the faceted truffle reminds me of the 20-sided die I’d use when I played Dungeons and Dragons as a kid. (Except those dice were not edible….)
Kristina Sloggett says
February 10, 2015 at 8:22 amha! love it. I never played, but had friends who did… and yes, chocolate and chile are always good together, and the sweet raspberry just elevates that greatness to a new level. cheers!
Rachel @ The Stay At Home Chef says
February 9, 2015 at 9:29 pmI love sweet and spicy chocolates. Raspberry and jalapeno is such a great combo!
Kristina Sloggett says
February 10, 2015 at 8:22 amI agree, Rachel! I remember after making these I was thinking of what else I could make with those flavors…
Elise says
November 26, 2013 at 2:36 pmThese were AWESOME (and easy! my first time playing with chocolate). I got adventurous and also made a chili mango filling, too. The raspberry and jalapeño combo was surprisingly divinely delicious!
Kristina Sloggett says
November 26, 2013 at 3:34 pmso glad you think so – and yes, very easy, right? chili mango sounds phenomenal!
Elise says
November 26, 2013 at 7:06 pmSurprisingly easy – I’m hooked!
Karina says
November 13, 2013 at 4:59 pmChocolate, raspberry and Jalapeno… yum! I have tried jalapeno margaritas and i love them!!
The Peace Patch says
November 1, 2013 at 12:37 amI love this recipe and the wasabi recipe too and I just found the most squealingly perfect dancing elephant chocolate molds!
http://browncookie.com/products/dancing-elephant-cake-chocolate-mold-silicone
Many thanks for your tremendous truffliciousness…cheers! 🙂
Kristina Sloggett says
November 3, 2013 at 5:06 pmum, those are THE CUTEST elephants!! I love that mold! also? thanks for showing me a new site that I just spent too much time on, and have a cart full of fun things from! 😀 xxo