When it comes to bold flavors, there’s no better combination than the perfect blend of spicy and sweet. Enter: spicy chocolate chile recipes! For those who dare to be different, these 18 mouth-watering treats bring together the richness of dark chocolate, the heat of chiles, and a dash of creativity. From decadent truffles to spicy sips, each recipe is designed to ignite your taste buds and leave you wanting more.
In this article, we’ll explore the world of spicy chocolate chile recipes, featuring an array of sweet and savory treats that will satisfy any craving. Whether you’re a fan of classic mole sauce or adventurous popsicles, there’s something on this list for everyone. So grab a glass of milk (or not!), get ready to ignite your taste buds, and let the bold flavors begin!
Dark Chocolate Chile Truffles
Transform rich dark chocolate into a decadent treat by infusing it with the bold flavor of chile peppers. These Dark Chocolate Chile Truffles are perfect for those who crave a spicy-sweet fusion.
Ingredients:
– 1 cup (200g) dark chocolate chips
– 2 tablespoons unsalted butter, softened
– 1/4 teaspoon ground cayenne pepper (or more to taste)
– 1 tablespoon heavy cream
– Confectioners’ sugar for dusting
Instructions:
1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate chips.
2. Remove from heat and stir in butter until melted and smooth.
3. Add cayenne pepper and whisk until well combined.
4. Let cool slightly, then stir in heavy cream until incorporated.
5. Cover and refrigerate for at least 30 minutes or up to 24 hours.
6. Roll into small balls, about 1 inch (2.5 cm) in diameter.
7. Dust with confectioners’ sugar before serving.
Cooking Time: None; these truffles are best served chilled.
Spicy Mexican Hot Chocolate
Warm up with a rich and spicy drink that combines the flavors of Mexico. This Spicy Mexican Hot Chocolate is perfect for a chilly day or as a pick-me-up any time of year.
Ingredients:
– 2 cups milk (whole, 2%, or nonfat)
– 2 tablespoons Dutch-process cocoa powder
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground anise
– 1/4 teaspoon cayenne pepper (or more to taste)
– 2 tablespoons brown sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, warm the milk over low heat.
2. In a separate bowl, whisk together cocoa powder, cinnamon, anise, and cayenne pepper until well combined.
3. Gradually whisk the dry mixture into the warm milk.
4. Add brown sugar, salt, and vanilla extract; whisk until dissolved.
5. Pour into mugs and serve immediately.
Cooking Time: 10-15 minutes
Chocolate Chile Mole Sauce
This rich and complex sauce combines the deep flavors of dark chocolate and smoky chipotle peppers, perfect for elevating your Mexican-inspired dishes. Whether you’re looking to add a twist to tacos, grilled meats, or veggies, this mole sauce is sure to impress.
Ingredients:
– 1 cup dark chocolate chips (at least 70% cocoa)
– 2 ancho chilies, stemmed and seeded
– 2 chipotle peppers in adobo sauce, chopped
– 1/4 cup chicken broth
– 2 tablespoons lard or vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt to taste
Instructions:
1. Roast the ancho chilies over medium heat for 5-7 minutes, until fragrant and slightly puffed.
2. Blend the roasted chilies, chipotle peppers, chicken broth, lard or oil, garlic, and cumin in a food processor until smooth.
3. Melt the chocolate chips in a double boiler or microwave-safe bowl.
4. Add the melted chocolate to the chili mixture and blend until well combined.
5. Season with salt to taste.
Cooking Time: 10-15 minutes
Ancho Chile Chocolate Cake
Experience the rich flavors of Mexico with this unique Ancho Chile Chocolate Cake recipe, featuring the subtle heat and depth of ancho chiles.
Ingredients:
• 1 cup (200g) all-purpose flour
• 1/2 cup (100g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne pepper
• 1/2 cup (115g) granulated sugar
• 1/2 cup (120ml) whole milk, at room temperature
• 2 large eggs
• 1/4 cup (60g) unsalted butter, melted
• 1 tablespoon ancho chili powder
• Salt to taste
• Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and cayenne pepper.
3. In a large bowl, combine sugar, milk, eggs, and melted butter. Whisk until smooth.
4. Add ancho chili powder and whisk to combine.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Chipotle Chocolate Brownies
These rich and fudgy brownies combine the deep flavors of dark chocolate with a smoky kick from chipotle peppers, creating a unique dessert experience.
Ingredients:
– 1 and 1/2 sticks unsalted butter, plus more for greasing
– 2 cups sugar
– 4 large eggs
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup dark chocolate chips (at least 60% cocoa)
– 1 chipotle pepper in adobo sauce, minced
– Optional: chopped pecans or walnuts for added texture
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan with butter.
2. Melt butter and sugar in a medium saucepan over low heat, stirring occasionally.
3. Remove from heat and stir in eggs one at a time, followed by flour, baking powder, and salt.
4. Stir in chocolate chips until melted, then add chipotle pepper and mix well.
5. Pour batter into prepared pan and smooth top.
6. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs attached.
Cooking Time: 25-30 minutes
Chocolate Chile Ice Cream
This unique ice cream recipe combines the richness of dark chocolate with the spicy kick of chili peppers, creating a fascinating flavor profile that will tantalize your taste buds.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 2 tablespoons melted dark chocolate (at least 70% cocoa)
– 1-2 teaspoons ancho or guajillo chili pepper flakes (depending on desired level of heat)
– 1 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, and cocoa powder. Whisk until sugar is dissolved.
2. Bring the mixture to a simmer over medium heat.
3. Remove from heat and stir in melted dark chocolate until smooth.
4. Let cool slightly, then whisk in chili pepper flakes and vanilla extract.
5. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
6. Freeze for at least 2 hours before serving.
Cooking Time: Approximately 10-15 minutes (not including freezing time)
Aztec Chocolate Chile Pudding
Experience the rich flavors of Mesoamerican cuisine with this unique dessert that combines the spiciness of chiles with the depth of dark chocolate. This pudding is a perfect blend of sweet and savory, sure to delight your taste buds.
Ingredients:
– 1 cup milk
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons sugar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon cayenne pepper
– 1/2 teaspoon vanilla extract
– 1/4 cup chopped dark chocolate or chocolate chips (at least 70% cocoa)
– 2-3 dried ancho chiles, stemmed and seeded
– Salt to taste
Instructions:
1. In a medium saucepan, combine milk, cocoa powder, sugar, cinnamon, cayenne pepper, and vanilla extract.
2. Whisk over medium heat until the mixture comes to a simmer.
3. Remove from heat and stir in chopped dark chocolate or chocolate chips until melted.
4. Add dried ancho chiles and let them steep for 10-15 minutes.
5. Strain the pudding through a fine-mesh sieve into individual serving cups.
6. Refrigerate for at least 2 hours to allow the flavors to meld together.
7. Serve chilled, garnished with a sprinkle of cinnamon or chopped nuts if desired.
Cooking Time: 10-15 minutes
Chocolate Chile Crinkle Cookies
These rich, chocolatey cookies get a kick from the addition of chili powder, creating a unique and delicious treat.
Ingredients:
• 2 1/4 cups all-purpose flour
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon chili powder
• 1/2 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and chili powder. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Gradually mix in the flour mixture, then stir in chocolate chips.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-14 minutes or until edges are set.
7. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-14 minutes
Smoky Chocolate Chile BBQ Sauce
This rich and complex sauce combines the deep flavors of smoked chipotle peppers, dark chocolate, and tangy chile flakes to create a unique BBQ experience. Perfect for slathering on ribs, chicken, or as a dip for your favorite snacks.
Ingredients:
– 1/2 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tablespoons smoked chipotle peppers in adobo sauce
– 2 tablespoons dark chocolate chips (at least 70% cocoa)
– 1 teaspoon ground cumin
– 1/2 teaspoon chili flakes
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. In a blender or food processor, combine ketchup, apple cider vinegar, chipotle peppers, chocolate chips, cumin, and chili flakes. Blend until smooth.
2. Add salt, pepper, and water. Blend until well combined.
3. Transfer the sauce to a saucepan and simmer over medium heat for 5-7 minutes or until slightly thickened.
4. Remove from heat and let cool to room temperature.
Cooking Time: 10-15 minutes (including prep time)
Chocolate Chile Pancakes with Cinnamon
Start your day with a delightful twist on traditional pancakes. These chocolate chile pancakes infused with warm cinnamon will satisfy your sweet and spicy cravings.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 1 tablespoon granulated sugar
– 1 teaspoon vanilla extract
– 1/4 cup semi-sweet chocolate chips
– 1-2 teaspoons ancho chili flakes (depending on desired level of heat)
– 1/4 teaspoon ground cinnamon
– Butter or oil for greasing the pan
Instructions:
1. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
2. In another bowl, whisk together milk, egg, sugar, and vanilla extract.
3. Add the dry ingredients to the wet ingredients and stir until combined.
4. Melt the chocolate chips in the microwave or over low heat. Allow them to cool slightly.
5. Fold the melted chocolate into the batter until well combined.
6. Stir in the ancho chili flakes and ground cinnamon.
7. Heat a non-stick skillet or griddle over medium heat. Grease with butter or oil.
8. Drop 1/4 cupfuls of batter onto the pan and cook for 2-3 minutes, until bubbles appear on the surface.
9. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes
Spicy Chocolate Chile Fudge
Elevate your fudge game with this unique and bold recipe that combines the richness of chocolate with the heat of chiles. Perfect for those who like a little spice in their lives!
Ingredients:
– 1 cup (200g) dark chocolate chips
– 1/2 cup (100g) unsalted butter
– 1 teaspoon vanilla extract
– 1-2 teaspoons chili flakes (depending on desired heat level)
– 1 cup (200g) granulated sugar
– 1/4 cup (60g) chopped pecans or walnuts (optional)
Instructions:
1. Line an 8-inch square baking dish with parchment paper.
2. In a medium saucepan, combine chocolate chips, butter, and vanilla extract. Heat over low heat, stirring occasionally, until smooth.
3. Remove from heat and stir in sugar and chili flakes until combined.
4. Pour mixture into prepared baking dish and smooth top.
5. If using nuts, sprinkle on top.
6. Refrigerate for at least 2 hours or until firm.
Cooking Time: 2-3 hours (including refrigeration time)
Chocolate Chile Cheesecake
Elevate your dessert game with this unique fusion of chocolate and chile peppers. The subtle heat from the chiles is balanced by the richness of dark chocolate, creating a fascinating flavor profile that will leave you wanting more.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 3 large eggs
– 1/2 cup dark chocolate chips (at least 60% cocoa)
– 1-2 dried ancho or mulato chiles, stemmed and seeded
– 1 tsp vanilla extract
– Powdered sugar, for dusting
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs, sugar, and melted butter in a bowl. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth, then add eggs one at a time. Stir in chocolate chips, chiles, and vanilla extract.
4. Pour batter into prepared crust and bake for 50-60 minutes or until the edges are set and center is slightly jiggly.
5. Let cool completely before dusting with powdered sugar. Serve chilled.
Cooking Time: 50-60 minutes
Red Chile Chocolate Mousse
Elevate your dessert game with this unique and tantalizing combination of spicy red chile peppers and rich chocolate. This mousse is perfect for those who dare to be different.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 ounces high-quality dark chocolate (at least 70% cocoa), finely chopped
– 1/4 cup red chile pepper puree (such as habanero or ghost pepper)
– 1 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and let cool slightly.
3. Stir in chopped chocolate until melted and smooth.
4. Add red chile pepper puree and vanilla extract. Whisk until well combined.
5. Refrigerate for at least 2 hours or overnight to allow flavors to meld.
6. Whip with an electric mixer until light and airy, about 2 minutes.
7. Serve chilled.
Cooking Time: None required. Chill time: 2 hours or overnight.
Chocolate Chile Energy Bites
Get a boost of energy and a dash of spice with these bite-sized treats. Perfect for snacking on-the-go, these Chocolate Chile Energy Bites combine rich cocoa powder with the warmth of chipotle peppers in adobo sauce.
Ingredients:
– 2 cups rolled oats
– 1 cup creamy peanut butter
– 1/2 cup honey
– 1/4 cup unsweetened cocoa powder
– 1-2 teaspoons chipotle peppers in adobo sauce (depending on desired level of heat)
– 1/4 teaspoon salt
– 1 tablespoon chocolate chips
Instructions:
1. In a large mixing bowl, combine oats, peanut butter, and honey. Mix until well combined.
2. Add cocoa powder, chipotle peppers, and salt to the mixture. Stir until smooth.
3. Roll the mixture into small balls, about 1 inch in diameter. Place on a baking sheet lined with parchment paper.
4. Melt chocolate chips in the microwave or in a double boiler. Dip each energy ball into the melted chocolate, coating completely.
5. Refrigerate for at least 30 minutes to set. Store in an airtight container.
Cooking Time: None! These energy bites are ready to eat as soon as they’re made.
Chocolate Chile Bread Pudding
Combine the warmth of chile peppers with the richness of chocolate and you’ll get a unique dessert that’s sure to please.
Ingredients:
– 4 cups stale bread, cut into 1-inch cubes
– 1/2 cup unsalted butter, melted
– 1 cup milk
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup granulated sugar
– 1/4 cup cocoa powder
– 1/2 cup semi-sweet chocolate chips
– 1-2 dried ancho or guajillo chile peppers, rehydrated and chopped (depending on desired level of heat)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together melted butter, milk, eggs, vanilla extract, sugar, cocoa powder, and chocolate chips until well combined.
3. Add bread cubes and chopped chile peppers to the mixture; toss until bread is evenly coated.
4. Pour mixture into a 9×13-inch baking dish and let it sit for 10 minutes to allow bread to absorb liquid.
5. Bake for 35-40 minutes or until top is golden brown and center is set.
6. Dust with confectioners’ sugar before serving.
Cooking Time: 35-40 minutes
Chocolate Chile Macarons
Elevate your macaron game with the perfect blend of rich chocolate and bold chili heat. These bite-sized treats are sure to tantalize your taste buds and leave you wanting more.
Ingredients:
– 1 1/2 cups almond flour
– 1 cup confectioners’ sugar
– 3 large egg whites
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon cocoa powder
– 1/4 teaspoon ground ancho chili pepper (or more to taste)
– 1/2 cup melted semisweet chocolate
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, sift together almond flour and confectioners’ sugar.
3. In a separate bowl, whip egg whites until stiff peaks form. Gradually add granulated sugar and salt; continue whipping until smooth.
4. Fold cocoa powder and chili pepper into the egg mixture. Then, gently fold in melted chocolate.
5. Pipe small circles onto prepared baking sheet. Tap sheet to remove air bubbles.
6. Let macarons sit at room temperature for 30 minutes to an hour before baking.
7. Bake for 15-20 minutes or until firm to the touch.
Cooking Time: 15-20 minutes
Spicy Chocolate Chile Popcorn
Elevate your popcorn game with this unique recipe that combines the richness of chocolate, the heat of chile peppers, and the crunch of freshly popped kernels.
Ingredients:
– 1/2 cup popcorn kernels
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– 1-2 dried ancho or guajillo chile peppers, stemmed and seeded
– 1 tablespoon unsalted butter
– Salt to taste
Instructions:
1. Pop the popcorn kernels in a large pot or a popcorn popper until you have about 4 cups of popped corn.
2. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
3. Chop the dried chile peppers into small pieces and add them to the melted chocolate. Stir well.
4. Pour the chocolate-chile mixture over the popped popcorn and toss until the kernels are evenly coated.
5. Add the butter and salt to taste. Toss again to combine.
6. Serve immediately, or store in an airtight container for up to 2 days.
Cooking Time: 10-15 minutes (including popping time)
Chocolate Chile Almond Bark
This recipe combines the warmth of chilies with the richness of chocolate, topped with crunchy almonds for a delightful treat.
Ingredients:
– 1 cup (200g) dark chocolate chips
– 1/4 cup (60g) unsalted butter
– 2 tablespoons chile pepper flakes (adjust to taste)
– 1 teaspoon vanilla extract
– 1/2 cup (60g) chopped almonds
– Salt, to taste
Instructions:
1. Line a baking sheet with parchment paper.
2. Melt the chocolate chips and butter in a double boiler or microwave-safe bowl. Stir until smooth.
3. Add the chile pepper flakes and vanilla extract; stir well.
4. Pour the mixture onto the prepared baking sheet.
5. Sprinkle the chopped almonds over the top.
6. Refrigerate for at least 30 minutes to set.
7. Break into pieces and serve.
Cooking Time: 30 minutes (chilling time)
Summary
Get ready for a flavorful fusion with these 18 Spicy Chocolate Chile Recipes! Explore bold and decadent treats like Dark Chocolate Chile Truffles, Spicy Mexican Hot Chocolate, and Ancho Chile Chocolate Cake. For a sweet and spicy kick, try Chipotle Chocolate Brownies or Chocolate Chile Pancakes with Cinnamon. Mole lovers will adore the rich flavors of Chocolate Chile Mole Sauce. And for a treat that’s out of this world, indulge in Red Chile Chocolate Mousse or Spicy Chocolate Chile Popcorn. These unique recipes will satisfy your cravings and ignite your taste buds!
