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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Chocolate and Spicy: Double Trouble

September 30th, 2010 · No Comments · Dessert, Holiday, Snack, Vegetarian

Look for our dairy-free Passion Fruit-Chipotle Chocolate truffles in this month’s Plate Magazine written by Rob Benes.  To read about this recipe visit

Dairy-free chocolate truffles with Passion fruit and Chipotle
The dedicated home cook and the chef share a desire to please. We tinker, experiment and obsess, we make notes and look for alternatives to satisfy the palates and the needs of many different people. For me as a chef and restaurant owner, the rise of food sensitivities and dietary restrictions means really going back to the drawing board to make luscious dishes accessible to everyone. So at Cuvee Bistro and Bar, I substitute egg in many desserts that normally call for cream. I make a dairy-free Sabayon (a light and airy foam similar to Italian zabaglione) with egg and sparkling wine.  Chocolate, particularly, is something that no one, NO ONE, should be denied. Complex, deep, satisfying, it is the perfect end punctuation to a great meal. So, while our menu is seasonal, our dairy-free chocolate mousse (which does include egg whites) is available year-round.

I have also created a dairy-free dessert of Chocolate Truffles with Passion Fruit and Chipotle. Although we may think of Chocolate truffles as French, Chocolate and chile peppers were both born in the New World and Latin Americans have long celebrated their affinity. The play of sweet and sour in this recipe reminds me of the spicy-sweet candies sold on the streets of Mexico City (often with tamarind, honey and hot peppers). The chipotle kick and the floral and acidic elements of passion fruit balance the sweetness of the chocolate and the creaminess of the egg yolk.  You’ll never miss the cream or butter.

My recipe for Chocolate Truffles with Passion Fruit and Chipotle will appear in Plate magazine’s October issue. For more on the subject of chocolate, check out our new Seasoned Fork book revew section for a review of Maricel Presilla’s The New Taste of Chocolate by Seasoned Fork contributor, Natalia de Cuba.


1 small Chipotle pepper soaked overnight (one is enough to equal a teaspoon)
4 egg yolks
1 cup of chopped high quality dark chocolate
1/8 cup of Mexican chocolate (available in most Latin grocery stores)
1 teaspoon of Passion fruit syrup (available in most Asian Markets)
1/2 cup of cocoa powder
Cinnamon powder for presentation

1. Once hydrated, finely mince and mash with fork one teaspoon of Chipotle pepper (include some seeds) and set aside. Reserve the liquid
2. Separate 4 small eggs and mix the yolks before putting in refrigerator or skin will form that will never emulsify.
3. Melt the one cup of dark chocolate together with the Mexican chocolate over a double boiler until smooth and shiny.
4. Stir in Passion fruit syrup into the chocolate
5. Add the teaspoon of the minced Chipotle pepper along with a teaspoon of the liquid and remove from heat.
6. While still hot, pour the chocolate into the beaten egg yolk in 3 to 4 parts to temper and not scramble your egg yolk. Mixture will thicken right away so stir with your wooden spoon quickly (as if you were mixing a pate a choux — you need to work it like a dough). Roll into a ball
7. Refrigerate mixture for one hour so as to harden for shaping.
8. Line cookie sheet with parchment paper.
9. Fill a 9 inch plate with powdered cocoa for rolling
10. Use small teaspoon to shape 1 inch balls and roll in cocoa. Place on cookie sheet.

Makes approximately 15-1 inch truffles.

Prior to serving, dust a small plate with ground Cinnamon and place truffles on top. Garnish with a tropical fruit like Star Fruit or pineapple.

These truffles are great to give as gifts-especially beautiful in jars.

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