Get your chocolate on for the holidays with this recipe for jalapeno peppers dipped in sweet chocolate and drizzled with white chocolate. A wonderful holiday dessert.
If you've never tried chocolate covered jalapeno peppers, you're seriously missing out! It's time to get that chocolate warmed, my friends, so you can experience that awesomeness that is this dessert.
You'll definitely get a kick here, depending on the heat of your particular jalapeno peppers. Give them an extra dip in that sweet milk chocolate and give an extra drizzle with melted white chocolate, then pass them around the table.
You're friends and co-workers will love them!
And YES! You CAN make this recipe with other peppers.
Chocolate Covered Jalapeno Peppers Ingredients
- Jalapeno Peppers.
- Semi-Sweet Chocolate.
- Crisco.
- White Chocolate.
Chocolate Covered Jalapeno Peppers - The Recipe Method
Heat a small pot to low heat and add semi-sweet chocolate with 2 tablespoons Crisco. It is best to use a double-boiler for this, but if you don't have one, be sure to keep the heat low. Stir often until chocolate is melted and smooth.
Dip each jalapeno pepper into the chocolate and coat each side.
Set the chocolate jalapeno peppers on wax paper to cool. Refrigerate to speed up the process.
Heat a separate small pot to low heat and add white chocolate with 1 tablespoon Crisco. Again, a double boiler is best, but if you don't have one, keep the heat low and stir often until melted and smooth.
Hold each jalapeno pepper over the white chocolate, and with a small spoon, drizzle white chocolate over the jalapeno in a small but steady stream. Be creative with your designs.
Set the jalapenos on wax paper to cool.
Serve!
Recipe Tips & Notes
- You'll definitely get a kick here, depending on the heat of your particular jalapeno peppers.
- But you CAN make this recipe with other peppers. Did I hear you say Chocolate Covered Reapers? Wow, you're crazy, but it's a good kind of crazy.
Storage & Leftovers
Storing your Chocolate Covered Jalapeno Peppers in an airtight container in the fridge may allow to keep them for up to 1-2 weeks. To maximize the storage life, make sure to refrigerate your peppers promptly.
Try Some of My Other Popular Dessert Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike
Chocolate Covered Jalapeno Peppers Recipe
Ingredients
- 20 jalapeno peppers
- 14 ounces semi-sweet chocolate
- 3 tablespoons Crisco
- 6 ounces white chocolate
Instructions
- Heat a small pot to low heat and add semi-sweet chocolate with 2 tablespoons Crisco. It is best to use a double-boiler for this, but if you don't have one, be sure to keep the heat low. Stir often until chocolate is melted and smooth.
- Dip each jalapeno pepper into the chocolate and coat each side.
- Set the chocolate jalapeno peppers on wax paper to cool. Refrigerate to speed up the process.
- Heat a separate small pot to low heat and add white chocolate with 1 tablespoon Crisco. Again, a double boiler is best, but if you don't have one, keep the heat low and stir often until melted and smooth.
- Hold each jalapeno pepper over the white chocolate, and with a small spoon, drizzle white chocolate over the jalapeno in a small but steady stream. Be creative with your designs.
- Set the jalapenos on wax paper to cool.
- Serve!
Notes
Nutrition Information
Chris K. says
I would make a sweetened cream cheese mousse and make a hole about 1/3 down from the head and pipe it in with a metal tipped pastry bag to fill the cavity. then resume the rest of the recipe as per instructions.
Mike Hultquist says
For for it, Chris.
Orios says
Does the jalapeño get less spicy with the chocolate? I can’t imagine eating a whole jalapeño with out something going really bad.
Michael Hultquist - Chili Pepper Madness says
Orios, no, though you can core them out to remove much of the heat.
Sheree says
These look great! How long are they good for after you make them? I want to it then on my cookie tray.
Michael Hultquist - Chili Pepper Madness says
Sheree, they'll be good a few days in the refrigerator, possibly longer. They freeze great, too!
PeterS says
Hi guys, love your site and recipes. I'll put my own twist on this and use butter instead of Crisco, and I have a preference for dark chocolate. You really have some great ideas.
Wishing you a very hot Christmas and Best wishes for the New Year.
Best regards
Peter