Set your Valentine’s heart on fire with these spicy chocolate candies! These little flavor bombs (pun intended) pack a surprising kick provided by cayenne pepper. Wait, cayenne pepper and chocolate?? Yes, you read that right! Trust me, they’re delicious.
I have a serious addiction to anything spicy and one of my favorite flavor combinations is sweet and spicy. Sweet potatoes and chili powder, honey and ginger, and chocolate and cayenne — YUM!
As usual, this recipe is dairy free and lower in sugar content than traditional chocolate candies. I recommend looking for a brand of chocolate chips that uses as few ingredients as possible, such as Enjoy Life’s Dark Chocolate Morsels (ingredients: unsweetened chocolate, cane sugar) or Enjoy Life’s Semi-Sweet Mega Chunks (ingredients: cane sugar, unsweetened chocolate, cocoa butter).
I found a heart-shaped chocolate mold in the Valentine’s Day section at the grocery store and immediately thought of these. They’re so simple to make, only really requiring melting the chocolate, adding a few additional ingredients, then pouring into the mold.
No chocolate mold, no problem. In the past, I’ve lined an 8×8 inch baking dish with parchment paper and essentially made one giant chocolate bar that I cut into smaller bite-sized pieces.
You can also find cheap squirt bottles to pour the melted chocolate into that would make filling the chocolate molds super easy. But since I’m lazy and didn’t bother to go buy one, I just used a plastic bag and cut a small hole in one of the corners.
Cayenne & Sea Salt Chocolate Candies
- 1 package Enjoy Life Semi-Sweet Mega Chunks
- 1 tbsp Coconut oil
- 1/2 tsp Cayenne pepper (Start with 1/4 tsp if you’re sensitive to spice)
- 1/2 tsp Large grain salt
- Melt the chocolate. This can be done in several ways. Easiest and quickest is to place chocolate chunks in a micro-wave safe bowl. Microwave for 20-30 seconds, stir, microwave for 20-30 seconds, and so on until almost completely melted. Stir until completely melted. Be careful not to over-microwave and burn your chocolate!
- Stir in coconut oil, cayenne pepper, salt.
- Transfer chocolate to a plastic squeeze bottle. If you don’t have a plastic squeeze bottle, transfer chocolate to a plastic sandwich Ziplock bag. Close the bag. Hold one corner up and cut a small piece off the end creating a tiny hole.
- Place mold on a baking sheet to keep flat. Squeeze some chocolate into each mold.
- Transfer mold (still on baking sheet) to the refrigerator. Allow to set for 20-30 minutes before removing from the mold.
- NOTE: if you don’t have chocolate molds, line an 8×8 baking dish with parchment paper. Pour the chocolate into the dish. Allow to set in refrigerator. Once set, use a knife to cut into smaller bite sized pieces.