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!

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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.