My husband said, “bring on the chocolate,” so I did. I decided to make chocolates, which sounds scarier than it actually is. If you have the right equipment, making chocolate candies is as easy as melt-and-pour. The hard part is picking a flavor combination.
This is a no-bake vegan recipe, great for a hot summer’s day. It’s simple to do if you have the proper equipment: a silicon mold so you need not fuss with chocolate tempering, a silicon brush for the cleanest way to coat a mold, and a double boiler (or a small pot and a metal bowl that is large enough so its bottom doesn’t touch the water when it sits on top of the pot).
For this decadent and elegant dessert I chose chocolate cups filled with raspberry and a hint of chipotle. Raspberry is fantastic paired with the notes of dark chocolate, and adding the chili gives the taste buds a slight zing.
Spicy Raspberry Chocolate Cups inspired by Lazy Cat Kitchen
5 oz. dark chocolate
1 oz. seedless raspberry jam
chipotle powder, to taste
Boil a pot of water on the stove, then lower the heat to medium. Place the chocolate in the top of the double boiler and put it over the water. When the chocolate is melted, pull it off the heat making sure you get no water in the chocolate. Dip a silicon brush in the melted chocolate and fill in the mold cavities halfway, including up the sides. Put mold in the freezer for 20 minutes to set.
Remove mold from the freezer and place a teaspoon of jam into each cavity. Heat a pot of water to boiling, again. Re-melt the chocolate in the top of the double boiler. Remove from heat and stir in chipotle powder. Let the chocolate cool but not completely – you want it to be pourable. Pour the chocolate over the raspberry jam to fill each mold. Do not over- or under-fill the molds or it will be difficult to remove the candies. Put the mold in the freezer for 20 minutes more. Remove from freezer and carefully pop candy out of molds. Makes 6 chocolates.
Until next time, happy non-baking!