Triple Chocolate Chipotle Cake Truffles

This week’s amazing recipe of Triple Chocolate Chipotle Cake Truffles comes to us from the Fabulous Jenni.  You may be asking who Jenni is, which would be a good question if you were living under a rock.  Since I know there is horrible internet service under rocks, I am probably correct in assuming you are at a computer or some sort of awesome technological device with blazing fast internet.  With that being said, when you are done reading this post, you need to hurry your ass over to The Urban Poser and prepare to be mesmerized by the culinary genius that Jenni creates, as well as the JAW DROPPING food photography.

Cake truffles

Someone once told me that I should change The Urban Poser tag line to “Converting the world to Paleo, one dessert at a time.” Hmmmm, is Paleo really about desserts? Well I say, let’s not worry ourselves too terribly much with such troublesome questions like these. Instead, just eat this ridiculous cake truffle made with not one, but THREE different types of chocolate, and a little added spicy chipotle kick! I promise, by the time you’re done eating it, you’ll feel much better about such questions.

Cake truffles

In fact, you might even be SO inspired by then that you just spontaneously come up with a plan for world peace. There will be celebrating in the streets. Peace and goodwill towards all mankind. Hunger and poverty will be eliminated. All because you simply decided to have some dessert. Don’t worry, there’s no need to thank me. I’m just doing my part in this crazy whirlwind that we call life. Enjoy!  Once you make this recipe please leave a rating and comment, and let Jenni know how amazing it is!!

 

4.3 from 6 reviews
Triple Chocolate Chipotle Cake Truffles
 
Prep time
Cook time
Total time
 
Serves: 20
Ingredients
Chocolate Cake
Chocolate Ganache
Dipping Chocolate
Instructions
Chocolate Cake
  1. Preheat the oven to 350 degrees.
  2. In a [amazon_link id="B00004SZ7H" target="_blank" ]small bowl[/amazon_link], combine the dry ingredients together.
  3. In a [amazon_link id="B00004SZ7H" target="_blank" ]larger bowl[/amazon_link], combine the wet ingredients.
  4. Using a [amazon_link id="B000TVPCEE" target="_blank" ]mixer[/amazon_link] on medium-speed, mix the dry ingredients into the wet. Batter will thicken slightly and resemble a pancake batter. Beat till all the lumps are gone.
  5. Pour into a greased, 7 x 10 (or 8 in. squared) pan.
  6. Bake at 350 degrees for 25 min or till the cake springs back when gently pressed.
  7. Cool slightly. Break the cake into fine crumbs and cool completely before adding the ganache.
Chocolate Ganache
  1. In a small bowl, combine the oil, cocoa and honey.
  2. Using a [amazon_link id="B00004OCNS" target="_blank" ]whisk[/amazon_link] or a [amazon_link id="B000TVPCEE" target="_blank" ]mixer[/amazon_link], beat the ingredients till well combined and there are no lumps of cocoa left.
  3. Add the coconut milk/cream and continue beating till the ganache becomes thick, smooth and glossy.
Assembly
  1. Mix the ganache and chocolate chips into the cake crumbs. Combine well.
  2. Use a rounded tablespoon, scoop out dough and form into 1-1 1/2 inch round balls.
  3. Set on a parchment covered [amazon_link id="B0026RHI3M" target="_blank" ]cookie sheet[/amazon_link] and place in the freezer for 10-15 minutes to firm up a little.
  4. Prepare the Dipping Chocolate while the cake balls are chilling. *Instructions below
  5. Stick a long wooden skewer in the bottom of a cake ball and dip it into the chocolate. Pull it out, tapping the stick gently on the glass until the excess chocolate runs off. (The better you get at this, the farther the chocolate sauce will go)
  6. Use a fork to slide the cake ball off the skewer and place it back onto the cookie sheet. Repeat with the other cake balls.
  7. Place the dipped cake balls into the freezer for another 8-10 minutes to let the chocolate set. (Do not let them freeze longer than 10 minutes or condensation will form on the surface of the chocolate, causing the outside to be sticky)
  8. Eat all of the cake balls right away! However, in the event that you DO NOT they can be stored at room temp in an air tight container. For a firmer chocolate coating, place in the freezer for about 5 minutes just before serving. They also taste great when stored in the fridge, although they are less ‘cake’ like and more ‘truffle’ like this way.
Dipping Chocolate
  1. In a double boiler (or metal bowl over a pot of simmering water), melt 1 cup of the chocolate chips.
  2. Once melted add the palm shortening. As it melts, blend it into the chocolate sauce. (Do not over heat the chocolate or it will seize and become dry and lumpy)
  3. Pour the chocolate into a drinking glass for easy dipping.
  4. Makes enough to dip about 20 cake balls IF you take the time to tap off the excess chocolate. If you are not so patient….you may need me to make a little extra.
Notes
Because this is such a small batch, I like to use only one of the beater attachments when using my hand mixer.

 

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36 Comments

  1. These look great, I can’t wait to try them! I haven’t been able to find the Enjoy Life chocolate chips though, I think I may have to buy them online. I have searched Trader Joe’s and Market Basket (I live in MA) and haven’t seen them. Maybe Whole Foods might carry them? Thanks for the recipe!

      1. I am not familiar with those stores but I will check to see if there are any in the area! If not, I will venture to Whole Foods! Thank you!!

  2. Oh my god, these are delicious! I’ve never made truffles before and following this recipe was easy! It was so nice to find such a good dessert that my paleo roommates and (paleo-ish) I could enjoy. Thanks for sharing this! I’m off to find the solution to world peace!

  3. Love your site and app! Can’t wait to try these out.

    Is it possible to leave out the honey or substitute it with something else?

  4. Hi, what’s the carb count per truffle or for the whole batch? I’m a diabetic following a LCHF diet and we diabetics and LCHF dieters really need to know the carb content in grams

    Thank you

    I’m thinking of adding Rum instead of Chipotle to these babies… :)

    1. Thanks for the comment Paul. I don’t do any nutrition information as I follow a paleo diet and do not count. I would recommend using a website like my fitness pal or fitday and you can calculate it with your new ingredients

  5. Is there a reasonable substitute to palm shortening? I was so excited to finally get my hands on (what I thought was) the last ingredients, and got to the PS and went /facesmack.

    Any help here would be much appreciated.

    Love the site! I have made a few of the recipes so far and loved them all!

  6. These look like a great treat! I think I’ll save these for my birthday, or for making at the holidays with my sister, or for an after-school experiment with my younger brother. Ok so basically I’m not going to be “saving” these at all but making them with every excuse I can come up with! Thanks for the great recipe!

  7. Yayayay for a Primal/Paleo/whatever cake balls, I’ve made the cakes and I’ve made the dipping chocolate and I just haven’t found the proper “icing” in this case ganache to mix into the cake. I’m not a baker/chef so I typically can’t figure these things out on my own. Sometimes by accident but have failed in the cake ball dept. Thank you Thank you! Hopefully I can make some this weekend :)

    1. Jan, the chipotle part has been fixed. Sorry about that, just an oversight. YES, you can use coconut oil instead of palm shortening. Just know that the melting temps for them are different. This will affect how well the dipped cake ball will store at room temp.

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