Chocolate Chipotle Paletas

If you know me at all you are likely aware I am a choc-oholic!  Deep dark chocolate anything makes my tastebuds sing a song of yumminess!  You know that one, right?? 🎤  I have made Chocolate Chill-potle Paletas many times, but recently realized, after I was asked for it, I never shared the recipe.  And sharing is important and fun!  So here is one of my favorite paleta recipes:

6 oz. bittersweet chocolate (I prefer 72%)
2 T dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon chipotle chili powder (adjust to taste)
2 cups half and half (you may substitute cream or any % milk preferred)

Warm chocolate, sugar and half and half over low heat just until chocolate melts.  Mix in cinnamon and chipotle chili powder.  Cool in refrigerator, pour into molds and freeze 6 hours or overnight.  Enjoy chocolate lusciousness!

Chocolate Chill-Potle Paletas

Ginger Gives Truffles Snap

Gingersnap Truffles

I have to confess, I'm a certified choc-o-holic!  I do not have a yen for just any old chocolate; it must be the darkest of chocolates.  Forget that sugared up, weak, chalky, barely-there milk chocolate.   And white chocolate?  That's an insult to name!  Until I tested this combination, I believed there was no way to improve on a dark truffle besides simply providing a dusting of cocoa.  This recipe piqued my interest because it substituted ginger snaps, a childhood favorite, as a coating, adding a taste of Christmas to a classic chocolate candy.  It compares to nibbling a few ginger snaps while downing a cup of cocoa, which gives this chocolate lover cozy comfort while satisfying my cravings!



Gingersnap Truffles
(recipe adapted from bhg.com)

1 1/4 cups bittersweet chocolate pieces

1/2 t pumpkin pie spice

1/4 t vanilla extract

1/2 cup whipping cream

3/4 cup chopped ginger snap cookies (about 10)

1/3 cup finely crushed ginger snaps (about 7)

In medium bowl combine combine chocolate, vanilla, pumpkin pie spice and chopped gingersnaps.  In small microwave-safe bowl, heat cream on 100% about 70 seconds, or until boiling.   

Pour cream over chocolate mixture and allow to stand 5 minutes.  Whisk cream/chocolate mixture until smooth.  Refrigerate for 1 1/2 hours or until firm, but soft enough to form into balls.

Scoop a scant tablespoon of chocolate with spoon and form into a ball.  Roll in crushed gingersnaps.  Refrigerate 1 hour or until firm.  Store in airtight container in refrigerator.  Makes 25 truffles.  

Truffle Treats with Gingersnap Goodness!