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    Dessert » Raspberry Jalapeño Chocolates

    Published: Oct 15, 2012 · Modified: Apr 18, 2015 by Kristina Sloggett · This post may contain affiliate links · 59 Comments

    Raspberry Jalapeño Chocolates

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    Raspberry Jalapeño Chocolates

    Raspberry Jalapeño Chocolates - a uniquely sweet and spicy surprise inside a rich dark chocolate shell - a fun and impressive bite for any occasion. Cheers!

    _____________________________________________________

    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.

    Raspberry Jalapeño Chocolates

    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.

    Raspberry Jalapeño Chocolates

     

    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.

    Raspberry Jalapeño Chocolates

     

    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

     

    Raspberry Jalapeño Chocolates

    dairy, egg, soy and gluten free, vegan

    makes 12 chocolates

    5 ounces dark chocolate, chopped
    ½ fresh jalapeño, seeded and minced fine
    ⅓ 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.

    Raspberry Jalapeño Chocolates

    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

     

    artichoke shiitake ceviche 

     

    jalapeno peach smoothie

     

    jalapeno margarita

     

     

    « Brownie Bottom Cheesecake
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    Comments

    1. pam (Sidewalk Shoes) says

      February 11, 2015 at 5:11 am

      These sound amazing!

      Reply
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    Hi, I'm Kristina!

    I am a voracious reader and chickpea eater. also known as spabettie.

    Using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

    At spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor

    More about me →

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