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.
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.
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!!
Triple Chocolate Chipotle Cake Truffles
- 1/2 cup coconut flour, sifted
- 1/2 cup cocoa powder
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 5 whole room temp eggs
- 1/2 cup coconut oil
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/4 cup enjoy life chocolate chips (set aside for later)
- 1/3 cup coconut oil, liquefied but not warm
- 1/3 cup of cocoa powder
- 1/4 cup raw honey
- 2 tablespoons cold full fat *coconut milk or coconut cream
- Preheat the oven to 350 degrees.
- In a small bowl, combine the dry ingredients together.
- In a larger bowl, combine the wet ingredients.
- Using a mixer 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.
- Pour into a greased, 7 x 10 (or 8 in. squared) pan.
- Bake at 350 degrees for 25 min or till the cake springs back when gently pressed.
- Cool slightly. Break the cake into fine crumbs and cool completely before adding the ganache.
- In a small bowl, combine the oil, cocoa and honey.
- Using a whisk or a mixer, beat the ingredients till well combined and there are no lumps of cocoa left.
- Add the coconut milk/cream and continue beating till the ganache becomes thick, smooth and glossy.
- Mix the ganache and chocolate chips into the cake crumbs. Combine well.
- Use a rounded tablespoon, scoop out dough and form into 1-1 1/2 inch round balls.
- Set on a parchment covered cookie sheet and place in the freezer for 10-15 minutes to firm up a little.
- Prepare the Dipping Chocolate while the cake balls are chilling. *Instructions below
- 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)
- 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.
- 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)
- 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.
- In a double boiler (or metal bowl over a pot of simmering water), melt 1 cup of the chocolate chips.
- 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)
- Pour the chocolate into a drinking glass for easy dipping.
- 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.
Because this is such a small batch, I like to use only one of the beater attachments when using my hand mixer.