When you start a food business and make a new food product, you spend a lot of time thinking about ways people might want to use it. Today, as it's so close to Valentine's Day, I woke up thinking about Not Ketchup paired with chocolate.
Here's the great thing about Not Ketchup: Because it's made with fruit like cherries, blueberries, and dates instead of tomatoes, it's a lot more versatile than tomato ketchup. You'd never think of putting traditional tomato ketchup into chocolate truffles. (I wouldn't, anyway. There may be ketchup fans out there who will differ.)
I mixed up a quick batch of chocolate truffles this morning and added a few tablespoons of Smoky Date Not Ketchup to the mixture. When I tasted them later, I was blown away by the combination. The Smoky Date Not Ketchup adds fruit overtones that enhance the dark chocolate perfectly, but here's what I wasn't expecting: The tartness of the vinegar in the Not Ketchup balances the bitterness in a really unusual way. Combine that with the hint of smoke from the smoked paprika in the Not Ketchup and the smoked salt I sprinkled on top and you have one killer chocolate treat.
Make a batch of these for your Valentine and I guarantee you'll like the results - of both the chocolates and your date.
Want to learn more about Not Ketchup, my brand-new line of gourmet sauces? Head over to www.notketchup.com for recipe ideas, nutritional information and online ordering.
Smoky Date Not Ketchup Chocolate Truffles for Valentine's Day
Smoky Date Not Ketchup adds exotic notes of fruit and smoke to dark chocolate truffles. Made with Not Ketchup, Erika's new line of gourmet sauces.
- 1 cup good quality semi-sweet chocolate chips
- 2 Tablespoons butter
- 3 Tablespoons unsweetened cocoa powder, divided
- 2 Tablespoons Smoky Date Not Ketchup
- smoked salt, for garnish
Put the chocolate chips, butter and 1 Tablespoon cocoa powder in a small bowl. Set the bowl over a small saucepan of simmering water. Stir until melted, then remove from the heat. Stir in the Smoky Date Not Ketchup. Leave the mixture at room temperature for 1 hour to firm up.Sift the remaining 2 Tablespoons cocoa powder into a small bowl. Roll the chocolate mixture into 1-inch balls, using about 1 teaspoon for each truffle. Roll each ball in the cocoa powder, then place on a serving plate or in a small paper candy cup. Sprinkle with a few grains of smoked salt.Serve at room temperature.
DetailsPrep time: Cook time: Total time: Yield: 1 dozen 1-inch truffles