Monday, December 1, 2014

Mexican Chocolate Truffle Brownie Bites

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I love receiving surprises in the mail.
This was a good mail day!
Casa Noble Reposado Tequila, Simply Organic Pure Vanilla and Chili Powder.
And a whisk!
I love my kitchen gadgets, so yes a whisk makes me happy :)




























The challenge - use the three products to make a chocolate truffle recipe.
Chocolate and tequila. Yes please!

Since the main ingredient in a chocolate truffle recipe is indeed chocolate, I
decided to use the French Broad Chocolates I received in Asheville this summer.
They are amazing, but you can use your favorite bittersweet chocolate in this recipe.

Casa Noble Tequila is a smooth, full-bodied tequila that is matured in French white oak
barrels for exactly 364 days.  It is light amber in color with hues of bright copper and
it smells of soft vanilla, white oak with a hint of lemongrass and floral citrus.
So good!























I decided to make a Mexican truffle/brownie combination, using the Casa Noble Tequila
and Simply Organic chili powder to provide a little pop of excitement in each bite.




















The balance of sweet and spicy with a hint of saltiness is perfect.
I hope you like them too.




















Mexican Chocolate Truffle Brownie Bites would be a perfect addition to your
party this holiday season!
Who can resist chocolate and tequila!!






















































Mexican Chocolate Truffle Brownie Bites

7 oz. bittersweet chocolate, finely chopped
3 T unsalted butter
1/4 tsp. cinnamon
1/8 tsp. chili powder
1 egg
1 T granulated sugar
1/2 T flour
1/8 tsp. salt
1/4 tsp. vanilla extract
1/2 tsp. Casa Noble Tequila
sea salt flakes

Preheat oven to 375 degrees.
Line mini muffin pan with liners.
In a large glass bowl, heat chocolate, butter, cinnamon and chili powder for 1 minute.
If the chocolate is not fully melted, microwave for another 15 - 30 seconds, but don't let
it burn.

In a another bowl, whisk the egg and sugar for 30 seconds.  Add the flour and salt,
whisking to combine.  Add the vanilla and tequila.  Pour the egg mixture into the chocolate,
whisking until all ingredients are incorporated.  Using a small cookie scoop (1 tablespoon)
fill mini muffin liners with batter.  Sprinkle with sea salt flakes.
Bake for 10-12 minutes, just until set.  Do not over bake.
Cool on a wire rack.
Enjoy!

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Disclosure - I was provided product and a gift card to create this recipe.
As always, all opinions are my own.


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