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Author Notes: Your taste buds are about to be transported on a culinary journey around the world. First stop: Brazil. Can you hear the samba playing as you taste the nectar of the passion fruit? Next stop: Provence. Imagine the sun-kissed fields of France as you savor the subtle notes of lavender. Final stop: Mexico. A slow heat ascends as a smokiness envelops your palette. It’s the revered spice of the Aztecs: chipotle. All of this infused into the finest dark chocolate experience ever. These truffles are melt-in-your-mouth delicious! You can’t eat just one.
Note: Since fresh passion fruit is not easy to find, I used the liquid concentrate to make these truffles. It’s delicious and saves you the added labor of separating the passion fruit juice from the seeds. I used a product from Brazil called “Dafruta Passion Fruit Liquid Concentrate”. I’ve purchased the juice at many major supermarkets (look in the Latin American section) and online. Search online for “Dafruta Passion Fruit” and you will find lots of options. Other delicious ways to use the juice: add to iced or hot tea with honey, cocktails, Greek yogurt with honey (my favorite!), and juice, of course. - wholegraingourmet
- 6 ounces chocolate, finely chopped (use your favorite, I used 54% dark chocolate)
- 6 tablespoons heavy whipping cream
- 3 tablespoons passion fruit liquid concentrate (not frozen)
- 1/2 teaspoon ground chipotle pepper
- 1 1/2 teaspoons dried lavender flowers, organic
- 1 1/2 tablespoons unsalted butter, softened and chopped into small pieces
- 1/4 cup unsweetened cocoa powder (Valrhona brand)
- In a small heavy-bottomed pan, combine cream, passion fruit concentrate, and ground chipotle. Set aside to infuse the flavors while you finely chop the chocolate, about 10 minutes.
- Place the chopped chocolate in a heat-proof bowl and set aside.
- Slowly bring the cream, passion fruit concentrate, and ground chipotle to a boil over low heat. Remove the pan from the heat. Stir in the lavender flowers, cover the pan, and set aside to infuse the flavors for 10 minutes.
- Strain the flowers from the cream. Return the cream to the pan and slowly bring to a boil once again.
- Pour the hot cream mixture evenly over the chocolate. Cover the chocolate and allow it to stand for 5 minutes.
- After 5 minutes, gently stir the chocolate with a spatula until completely melted.
- Add chopped butter and gently stir until incorporated.
- Let chocolate come to room temperature before putting in refrigerator. This should take about 30 minutes.
- Cover the chocolate and refrigerate for 30 minutes just until firm enough to handle. DO NOT let the chocolate get too firm or it will be difficult to roll into balls.
- To shape truffles, scoop out a rounded teaspoon of the chocolate and roll into balls.
- Next, roll truffles in unsweetened cocoa powder.
- Store the truffles in an airtight container in the refrigerator.
- Remove truffles from refrigerator 30 minutes before serving for the best melt-in-your-mouth experience. Place in size 4 paper candy cups just before serving.
- Makes about 25 truffles… or 17, if you are like me and can’t stop eating them as you roll them.
- This recipe was entered in the contest for Your Best Chocolate & Spice
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