Take some time to peruse all of these--we've got BOTH desserts and main courses! You'll also notice that I've consolidated ALL of the chocolate recipes from ALL of the past parties so you can find them ALL here!
Desserts
Debbie Richards’ Chocolate Caramel Brownies
Nicole Burt
1 chocolate cake mix
1 cube butter melted
1/3 Cup evaporated milk
Mix together and spread ½ mixture on bottom of greased 9x13 pan.
Bake at 350 degrees for 6 minutes
Melt together: 1 pkg. Kraft caramels
1/3 C. evaporated, milk
Pour over cake.
Sprinkle 6 oz. semi- sweet chocolate chips over caramel.
Top with remaining cake mixture. Bake at 350 degrees for 20 minutes. They are great refrigerated! Doubling this recipe is a perfect fit for a jellyroll pan.
Unelma Torttu (Chocolate Dream Roll)
Maija-Liisa Adams
Ingredients:
4 egg yolks
1 cup sugar
4 egg whites
3/4 cup flour
4 T cocoa
2 t baking powder
1/4 t salt
Filling:
1 cube margarine
1 1/2 cup powdered sugar
1 egg yolk
real vanilla
Desserts
Debbie Richards’ Chocolate Caramel Brownies
Nicole Burt
1 chocolate cake mix
1 cube butter melted
1/3 Cup evaporated milk
Mix together and spread ½ mixture on bottom of greased 9x13 pan.
Bake at 350 degrees for 6 minutes
Melt together: 1 pkg. Kraft caramels
1/3 C. evaporated, milk
Pour over cake.
Sprinkle 6 oz. semi- sweet chocolate chips over caramel.
Top with remaining cake mixture. Bake at 350 degrees for 20 minutes. They are great refrigerated! Doubling this recipe is a perfect fit for a jellyroll pan.
Unelma Torttu (Chocolate Dream Roll)
Maija-Liisa Adams
Ingredients:
4 egg yolks
1 cup sugar
4 egg whites
3/4 cup flour
4 T cocoa
2 t baking powder
1/4 t salt
Filling:
1 cube margarine
1 1/2 cup powdered sugar
1 egg yolk
real vanilla
Alternate Filling:
1 Tbsp. Knox gelatin
1/2 c. cold water
1 1/2c whipping cream
3/4 c. powdered sugar
2 tsp. rum extract (or mint)
Soften gelatin in cold water. Then heat over hot water until dissolved. Beat whipping cream until slightly thickened. Add sugar and extract; beat until thickened. Stir in dissolved cooked gelatin. Chill until firm. Beat filling until smooth and spreadable. Spread over cooled chocolate jelly roll.
Directions:
Beat yolks until thick and lemon colored; gradually beat in 1/3 cup sugar. In a large bowl, beat whites until soft peaks form, gradually add remaining 2/3 cup sugar, beat until stiff peaks form. Fold yolks into whites. Sift flour, baking powder, cocoa and salt. Fold into egg mixture. Spread on greased wax paper on a jelly roll sized cookie sheet. Bake at 375 degrees for 12 minutes. Turn onto a dish towel sprinkled with sugar. Gently roll it up with the towel inside. Let it cool completely. If it isn't cool enough, the margarine will melt. Gently unroll it, spread the filling on it and then roll again. You may want to cut it in half and then wrap each half in saran wrap. Keep in refrigerator. Makes slices when you are ready to serve it. On Valentine's Day you may want to serve raspberry syrup and raspberries on it. This is my Mother's Finnish cousin's recipe and my Mother made it often.
Chocolate Braided Bread
Directions:
Beat yolks until thick and lemon colored; gradually beat in 1/3 cup sugar. In a large bowl, beat whites until soft peaks form, gradually add remaining 2/3 cup sugar, beat until stiff peaks form. Fold yolks into whites. Sift flour, baking powder, cocoa and salt. Fold into egg mixture. Spread on greased wax paper on a jelly roll sized cookie sheet. Bake at 375 degrees for 12 minutes. Turn onto a dish towel sprinkled with sugar. Gently roll it up with the towel inside. Let it cool completely. If it isn't cool enough, the margarine will melt. Gently unroll it, spread the filling on it and then roll again. You may want to cut it in half and then wrap each half in saran wrap. Keep in refrigerator. Makes slices when you are ready to serve it. On Valentine's Day you may want to serve raspberry syrup and raspberries on it. This is my Mother's Finnish cousin's recipe and my Mother made it often.
Chocolate Braided Bread
Sarah d'Evegnee
You can shape the bread into a heart. It makes great valentines!
1 pkg. yeast
1 tbsp. sugar
2 c. water
Put these ingredients in a bowl and let sit 10-25 minutes until foamy.
Add:
1 Tbsp. vanilla
1 egg yolk
1 1/2 tsp. sweet, unsalted butter softened
optional additions: 1 tsp. orange or almond extract and/or zest
Stir into bowl:
3/4 c. sugar
1/2 c. cocoa
1 tsp. salt
3 cups flour
Mix until combined and then add 1 1/2 c. chocolate chips and 3/4 c. slivered or sliced almonds.
Add 1 1/2 c. more flour. Knead until satiny and only slightly sticky, ~10 min. Place in greased bowl and rise 1 1/2-2 hours, until doubled.
Punch down and divide into halves. Divide each half into 3 or 4 pieces for braiding. Roll the pieces smoothly with hands into 16" ropes. Braid as desires. Rise 1 hour until doubled.
Bake in a preheated oven at 450 for 15 min. Reduce heat to 375 and bake 20-25 minutes longer. Cool before slicing. Dust with powdered sugar or cocoa powder when cool if desired.
You can shape the bread into a heart. It makes great valentines!
1 pkg. yeast
1 tbsp. sugar
2 c. water
Put these ingredients in a bowl and let sit 10-25 minutes until foamy.
Add:
1 Tbsp. vanilla
1 egg yolk
1 1/2 tsp. sweet, unsalted butter softened
optional additions: 1 tsp. orange or almond extract and/or zest
Stir into bowl:
3/4 c. sugar
1/2 c. cocoa
1 tsp. salt
3 cups flour
Mix until combined and then add 1 1/2 c. chocolate chips and 3/4 c. slivered or sliced almonds.
Add 1 1/2 c. more flour. Knead until satiny and only slightly sticky, ~10 min. Place in greased bowl and rise 1 1/2-2 hours, until doubled.
Punch down and divide into halves. Divide each half into 3 or 4 pieces for braiding. Roll the pieces smoothly with hands into 16" ropes. Braid as desires. Rise 1 hour until doubled.
Bake in a preheated oven at 450 for 15 min. Reduce heat to 375 and bake 20-25 minutes longer. Cool before slicing. Dust with powdered sugar or cocoa powder when cool if desired.
Chocolate Raspberry Pie
Christine Gilbert
1 unbaked pastry shell
3 TBS sugar
1 TBS cornstarch
2 cups fresh or frozen unsweetened raspberries thawed
FILLING
1 PKG (8 oz) cream cheese softened
1/3 cup sugar
½ tsp vanilla
½ cup whipping cream, whipped
TOPPING
2 sq. (1 oz each semi sweet chocolate)
3 TBS butter
In a sauce pan combine sugar & cornstarch. Stir in the raspberries bring to a boil over medium heat. Boil & stir for 2 min. Remove from heat cool for 15 minutes. Spread into shell: refrigerate. In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least one hour. Melt chocolate & butter, cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in fridge.
Chocolate Eclair in a Pan
1 unbaked pastry shell
3 TBS sugar
1 TBS cornstarch
2 cups fresh or frozen unsweetened raspberries thawed
FILLING
1 PKG (8 oz) cream cheese softened
1/3 cup sugar
½ tsp vanilla
½ cup whipping cream, whipped
TOPPING
2 sq. (1 oz each semi sweet chocolate)
3 TBS butter
In a sauce pan combine sugar & cornstarch. Stir in the raspberries bring to a boil over medium heat. Boil & stir for 2 min. Remove from heat cool for 15 minutes. Spread into shell: refrigerate. In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least one hour. Melt chocolate & butter, cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in fridge.
Chocolate Eclair in a Pan
Shannon Packer
1 c. water
1/2 cup butter
1 cup flour
4 eggs
3 cups cold milk
2 small pkgs. vanilla instant pudding
8 oz. cream cheese
12 oz. Cool Whip (or real Whipping Cream)
1 cup Hershey's syrup
Bring to boil water and butter; add flour; cook and stir until mixture
cleans sides of pan (remove from stove); add the eggs one at a time, beating
after each one. Spread in a lightly greased large cookie sheet. Bake at
400 degrees for 25-30 minutes or until golden brown; watch closely. Mix
cold milk with pudding. Add really soft cream cheese; spread over crust.
Top with 12 ounces Cool Whip or whipping cream. Drizzle with Hershey's
syrup. Chill until served.
Konda's Skor Dessert
Konda Fullmer
Bake 1 Devils Food Cake according to the directions. When cooled, cut the cake into 2 inch pieces. Prepare 1 large instant chocolate pudding according to directions. Prepare 1 box of chocolate mousse. This was a little hard to find. Broulims has it on the top shelf by the pudding. It mixes up to about 1/2 of the amount of the pudding.
1 large container of cool whip. ( I use light most of the time and it still tastes great)
3 Skor Chocolate Bars (I think Heath Bars would work too)
Get a pretty glass bowl. Presentation is 1/2 the fun.
Layer....1/3 chocolate cake, plops of choc pudding and mousse , whipped cream, 1 Skor bar broken into pieces and sprinkled. Repeat layers and top with whip cream and Skor Bar sprinkles.
Refrigerate and serve and devour. MMMMmmm!
This dessert serves a crowd. Probably a good 20 or more.
Chocolate-Covered Cherry Cake
Konda Fullmer
Bake 1 Devils Food Cake according to the directions. When cooled, cut the cake into 2 inch pieces. Prepare 1 large instant chocolate pudding according to directions. Prepare 1 box of chocolate mousse. This was a little hard to find. Broulims has it on the top shelf by the pudding. It mixes up to about 1/2 of the amount of the pudding.
1 large container of cool whip. ( I use light most of the time and it still tastes great)
3 Skor Chocolate Bars (I think Heath Bars would work too)
Get a pretty glass bowl. Presentation is 1/2 the fun.
Layer....1/3 chocolate cake, plops of choc pudding and mousse , whipped cream, 1 Skor bar broken into pieces and sprinkled. Repeat layers and top with whip cream and Skor Bar sprinkles.
Refrigerate and serve and devour. MMMMmmm!
This dessert serves a crowd. Probably a good 20 or more.
Chocolate-Covered Cherry Cake
Lori Prince
CAKE:
1 package devil's food cake mix
1 can (21 ounces) cherry pie filling
2 large eggs
1 teaspoon pure almond extract
CHOCOLATE GLAZE:
1 cup sugar
1/3 cup butter
1/3 cup whole milk
1 package semisweet chocolate chips
Place a rack in the center of the oven and preheat oven to 350. Lightly mist a 9x13 inch pan with vegetable oil spray.
Place the cake mix, cherry pie filling, eggs, and almond extract in a
large mixing bowl. Blend with an electric mixer on low speed for 1 minute.
Scrape down the sides of the bowl with a spatula. Increase the mixer speed to medium and beat 2 minutes more. The batter should look thick and well blended.
Pour the batter into the prepared pan, smoothing the top. Bake the cake until it springs bach when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes.
Remove the pan from the oven and place it on a wire rack while you prepare the glaze. 4. For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute.
Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so that it covers the entire surface. The glaze will be thin but will firm up.
Cool the cake for 20 minutes more before cutting and serving.
Chocolate Covered Strawberries (or Oreos or Pretzels or Cookies or. . . ?)
Sarah d’Evegnee
You can use the same method to cover anything that you would like to cover in chocolate. . . and what wouldn’t that be? In February strawberries are not in season and it’s hardly worth it to pay for them, but Oreos. . . well, they’re always in season!
1 bag chocolate chips (dark chocolate is divine if you like the more European flavor or choose milk chocolate if you like it sweeter)
1 bag white chocolate chips (Just buy whatever brand is on sale)
Ziploc bag
Melt chocolate chips in a glass bowl in the microwave for 30 seconds and then stir. Keep melting the chips in 30 second increments and stirring until chips are melted. Make sure you stir well after each 30 seconds to avoid burning the chips. If they get harder rather than softer, you’ve cooked them too long.
Dip strawberries (or whatever you’re dipping) into melted chocolate and place on parchment paper. Let chocolate harden.
Melt about ½ cup white chocolate chips in a Ziploc bag in the microwave for 30 seconds. (Push all of the chips to one corner of the bag.) Mush them with your hand until melted. (You may need to add another 30 seconds in the microwave, but go easy so you don’t burn them.) Cut off the very tip of the bag with scissors—you only need to cut off a teeny-tiny bit. Drizzle white chocolate over strawberries in a zig-zag pattern. You can leave it like this or you can dag a toothpick across the zig-zags for a different look. Let berries harden and then treat yourself to the ooh’s and aaah’s of your guests
Chocolate Snowballs
Kelly Eyring
Bake a chocolate cake in a 9x13 pan. Cool and then rake the cake with a fork into crumbs. Soften ice cream (I usually use vanilla or peppermint at holiday time). Roll a ball of ice cream in the cake crumbs (use your clean hands...it is better not to let your guests see you doing this). Decorate a dessert plate with chocolate syrup place the ball on the plate and drizzle with a little more sauce. You can garnish with a strawberry or raspberries or crushed peppermint if you are using the peppermint ice cream.
Chocolate Mint Torte
Scrape down the sides of the bowl with a spatula. Increase the mixer speed to medium and beat 2 minutes more. The batter should look thick and well blended.
Pour the batter into the prepared pan, smoothing the top. Bake the cake until it springs bach when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes.
Remove the pan from the oven and place it on a wire rack while you prepare the glaze. 4. For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute.
Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so that it covers the entire surface. The glaze will be thin but will firm up.
Cool the cake for 20 minutes more before cutting and serving.
Chocolate Covered Strawberries (or Oreos or Pretzels or Cookies or. . . ?)
Sarah d’Evegnee
You can use the same method to cover anything that you would like to cover in chocolate. . . and what wouldn’t that be? In February strawberries are not in season and it’s hardly worth it to pay for them, but Oreos. . . well, they’re always in season!
1 bag chocolate chips (dark chocolate is divine if you like the more European flavor or choose milk chocolate if you like it sweeter)
1 bag white chocolate chips (Just buy whatever brand is on sale)
Ziploc bag
Melt chocolate chips in a glass bowl in the microwave for 30 seconds and then stir. Keep melting the chips in 30 second increments and stirring until chips are melted. Make sure you stir well after each 30 seconds to avoid burning the chips. If they get harder rather than softer, you’ve cooked them too long.
Dip strawberries (or whatever you’re dipping) into melted chocolate and place on parchment paper. Let chocolate harden.
Melt about ½ cup white chocolate chips in a Ziploc bag in the microwave for 30 seconds. (Push all of the chips to one corner of the bag.) Mush them with your hand until melted. (You may need to add another 30 seconds in the microwave, but go easy so you don’t burn them.) Cut off the very tip of the bag with scissors—you only need to cut off a teeny-tiny bit. Drizzle white chocolate over strawberries in a zig-zag pattern. You can leave it like this or you can dag a toothpick across the zig-zags for a different look. Let berries harden and then treat yourself to the ooh’s and aaah’s of your guests
Chocolate Snowballs
Kelly Eyring
Bake a chocolate cake in a 9x13 pan. Cool and then rake the cake with a fork into crumbs. Soften ice cream (I usually use vanilla or peppermint at holiday time). Roll a ball of ice cream in the cake crumbs (use your clean hands...it is better not to let your guests see you doing this). Decorate a dessert plate with chocolate syrup place the ball on the plate and drizzle with a little more sauce. You can garnish with a strawberry or raspberries or crushed peppermint if you are using the peppermint ice cream.
Chocolate Mint Torte
Rachel Helfrich
Vegetable-oil cooking spray
8 ounces semisweet chocolate, chopped
8 tablespoons unsalted butter, cut into small pieces
1/4 cup heavy cream
3 large eggs 2 tablespoons sugar
1/2 teaspoon pure peppermint extract 1 teaspoon
unsweetened Dutch-process cocoa powder, for dusting
18 fresh mint leaves, (peppermint), for garnish
Freshly whipped cream, for serving (optional)
Chocolate Mint Leaves
Set a roasting pan on lowest rack of oven. Fill pan halfway with water. Preheat oven to 350 degrees. Coat a 9-by-41/4-inch loaf pan with cooking spray. Cut parchment paper large enough to cover bottom and to hang over long sides of loaf pan. Place in loaf pan; coat with cooking spray. Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water. Heat, stirring, until melted. Remove from heat; let cool slightly. Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Transfer to a small bowl; set aside. Put eggs and sugar in the clean bowl of an electric mixer fitted with the whisk attachment and whisk on medium-high speed until tripled in volume, 3 to 4 minutes. Gently fold half of the chocolate mixture into egg mixture until almost incorporated; fold in remaining chocolate mixture. Fold in reserved whipped cream and the peppermint extract. Reduce oven temperature to 325. Pour batter into prepared loaf pan. Set loaf pan in roasting pan. Bake until chocolate loses its sheen and appears set when loaf pan is jiggled, about 25 minutes. Transfer roasting pan to a heatproof surface. Remove loaf pan from water bath; let cool completely on a rack. Pulling up on parchment, remove torte from pan; transfer to a baking sheet. Refrigerate 30 minutes. Using an offset spatula, gently loosen torte from parchment and then invert onto a serving platter. Torte can be made up to two days in advance. Using a sieve, lightly dust torte with cocoa. Garnish with fresh and chocolate mint leaves.
Easy Brownies (The Best)
Annalise Summers
2 sticks butter, melted
2 c sugar
1 ½ c flour
½ c cocoa
Dash of salt
4 beaten eggs
2 t vanilla
Mix dry ingredients together first, then add liquid ingredients. Cook at 350 for 20-25 minutes
Lindsey’s Oreo Truffles
Lindsey Dewey
1 package Oreos, crushed
1 block cream cheese, softened
1 ½ cups chocolate chips
1 T shortening
Mix crushed Oreos and cream cheese to form dough. Form into 1 inch balls and chill on wax paper-lined cookie sheet. Melt chocolate chips and shortening. Dip chilled truffles in melted chocolate. Store in fridge. (This also works well with white chocolate chips.)
Lindsey's Better-than-the-Real-Thing Asphalt Pie
Lindsey Dewey
Asphalt Pie from Winger's is sold for about $4.50/slice! At 8 slices a pie, that comes to a whopping $36 - ridiculous! You can make my version for $5 or less...and it's better.
1 Oreo pie crust
1 1/2-gallon container mint ice cream
1 recipe caramel (see below) or jar of store-bought caramel
Cool Whip or whipped cream
Caramel:
1 cup sugar
1 cup cream
3/4 cup corn syrup
Dessert Fondue
Annalise Summers
2 sticks butter, melted
2 c sugar
1 ½ c flour
½ c cocoa
Dash of salt
4 beaten eggs
2 t vanilla
Mix dry ingredients together first, then add liquid ingredients. Cook at 350 for 20-25 minutes
Lindsey’s Oreo Truffles
Lindsey Dewey
1 package Oreos, crushed
1 block cream cheese, softened
1 ½ cups chocolate chips
1 T shortening
Mix crushed Oreos and cream cheese to form dough. Form into 1 inch balls and chill on wax paper-lined cookie sheet. Melt chocolate chips and shortening. Dip chilled truffles in melted chocolate. Store in fridge. (This also works well with white chocolate chips.)
Lindsey's Better-than-the-Real-Thing Asphalt Pie
Lindsey Dewey
Asphalt Pie from Winger's is sold for about $4.50/slice! At 8 slices a pie, that comes to a whopping $36 - ridiculous! You can make my version for $5 or less...and it's better.
1 Oreo pie crust
1 1/2-gallon container mint ice cream
1 recipe caramel (see below) or jar of store-bought caramel
Cool Whip or whipped cream
Caramel:
1 cup sugar
1 cup cream
3/4 cup corn syrup
Dessert Fondue
Shannon Packer
1 Tb. butter
16-1 oz. chocolate candy bars, broken (almonds optional)
30 large marshmallow
1/3 cup milk
1/2 pint whipping cream
Grease crock pot with butter. Turn to high for 10 mminutes. Put chocolate,
marshmallows and milk in. Cover. Turn to low. Stir often. Cook one hour
until smooth and melted. Gradually add whipping cream. Cover, cook on low
for 2-4 hours. Serve over pound cake with fruit
Cherry Chocolate Trifle
Maija-Liisa Adams
Cherry Chocolate Trifle
Maija-Liisa Adams
3 Reasons to Serve Cherry Chocolate Trifle in February : Whether you want to serve a red and chocolate dessert for Valentine's Day or something cherry to honor honest George Washington's legend of chopping down the Cherry tree, try this delicious Cherry Chocolate Trifle.
February is also time for the annual LDS Stake Relief Society Women's Conferences. This recipe by Dolly Gallagher, served in the 90s at the Menlo Park, California Stake Relief Society Women's Conference, was a hit. I can hardly wait to see what will be served at ours this February.
In large glass bowl layer:
1/2 baked Devil's food cake, cut in 1 inch cubes
1/2 chocolate instant pudding (2 small packages made with 3 c milk)
1/2 large carton cool whip
1/2 can comstock cherry pie mix
Repeat layers
Directions:
Chill a few hours before serving.
Main Courses
February is also time for the annual LDS Stake Relief Society Women's Conferences. This recipe by Dolly Gallagher, served in the 90s at the Menlo Park, California Stake Relief Society Women's Conference, was a hit. I can hardly wait to see what will be served at ours this February.
In large glass bowl layer:
1/2 baked Devil's food cake, cut in 1 inch cubes
1/2 chocolate instant pudding (2 small packages made with 3 c milk)
1/2 large carton cool whip
1/2 can comstock cherry pie mix
Repeat layers
Directions:
Chill a few hours before serving.
Main Courses
Bodacious Southern Chili
Genn Rawlings
If you want to cool things off a bit, remove the seeds from jalapeno peppers
Chili:
2 pounds boneless beef chuck roast, cut into 1-inch pieces
2 large onions, chopped
3 celery ribs, cut into 1-inch pieces
1 large green bell pepper, coarsely chopped
1 large red bell pepper, coarsely chopped
1 cup sliced fresh mushrooms
2 jalapeno peppers, seeded and chopped
4 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons cocoa
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/4 teaspoon pepper
1 tablespoon molasses
1/2 cup dry red wine (SUBSTITUTE: 7 tablespoons water, 1 1/2 tablespoons lemon juice and 1/2 tablespoon sugar OR a little less than 1/2 cup apple juice plus 1 1/2 T lemon juice OR 1/2 cup red grape juice or cranberry juice)
2 (16 ounce) cans whole peeled tomatoes, undrained and chopped
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can chickpeas, rinsed and drained
Garnish:
Sour Cream
Cilantro chopped
shredded cheese
DIRECTIONS
1. SAUTE first 8 ingredients in hot olive oil in a large Dutch oven until meat is browned.
2. DRAIN and return meat mixture to Dutch oven.
3. STIR in cocoa and next 13 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 1 1/2 hours.
Sweet Ancho Chile & Dark Chocolate Rubbed Chicken
(recipe from Art Smith - Oprah's former Personal Chef)
Lindsey Dewey
1-2 TB canola oil
2 dried ancho chiles (Mexican section of grocery store - I got mine at Winco)
1/4 cup light brown sugar
2 TB chopped Mexican chocolate (or good dark chocolate)
Salt and freshly ground black pepper (to taste)
4 garlic cloves, minced
4 green onions, minced
olive oil, for coating
4-6 chicken breasts
4-6 tortillas
Preheat oven to 350. Heat canola oil in a deep saute pan. Add chiles and fry for 30 seconds each. Remove and drain on paper towels. When slightly cooled, place chiles in a blender. In a slow steady stream, pour oil used for frying into blender. Add brown sugar, chocolate and salt. The mixture should be fairly coarse. Set aside.
Combine garlic, green onions, salt and pepper and just enough olive oil to barely cover meat. Rub over chicken. Grill chicken, turning frequently. Let cool.
Cover chicken with chile mixture. Place chicken in oven and finish cooking for 5-7 minutes. Serve with fresh, seasonal vegetables and warm tortillas.
If you want to cool things off a bit, remove the seeds from jalapeno peppers
Chili:
2 pounds boneless beef chuck roast, cut into 1-inch pieces
2 large onions, chopped
3 celery ribs, cut into 1-inch pieces
1 large green bell pepper, coarsely chopped
1 large red bell pepper, coarsely chopped
1 cup sliced fresh mushrooms
2 jalapeno peppers, seeded and chopped
4 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons cocoa
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/4 teaspoon pepper
1 tablespoon molasses
1/2 cup dry red wine (SUBSTITUTE: 7 tablespoons water, 1 1/2 tablespoons lemon juice and 1/2 tablespoon sugar OR a little less than 1/2 cup apple juice plus 1 1/2 T lemon juice OR 1/2 cup red grape juice or cranberry juice)
2 (16 ounce) cans whole peeled tomatoes, undrained and chopped
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can chickpeas, rinsed and drained
Garnish:
Sour Cream
Cilantro chopped
shredded cheese
DIRECTIONS
1. SAUTE first 8 ingredients in hot olive oil in a large Dutch oven until meat is browned.
2. DRAIN and return meat mixture to Dutch oven.
3. STIR in cocoa and next 13 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 1 1/2 hours.
Sweet Ancho Chile & Dark Chocolate Rubbed Chicken
(recipe from Art Smith - Oprah's former Personal Chef)
Lindsey Dewey
1-2 TB canola oil
2 dried ancho chiles (Mexican section of grocery store - I got mine at Winco)
1/4 cup light brown sugar
2 TB chopped Mexican chocolate (or good dark chocolate)
Salt and freshly ground black pepper (to taste)
4 garlic cloves, minced
4 green onions, minced
olive oil, for coating
4-6 chicken breasts
4-6 tortillas
Preheat oven to 350. Heat canola oil in a deep saute pan. Add chiles and fry for 30 seconds each. Remove and drain on paper towels. When slightly cooled, place chiles in a blender. In a slow steady stream, pour oil used for frying into blender. Add brown sugar, chocolate and salt. The mixture should be fairly coarse. Set aside.
Combine garlic, green onions, salt and pepper and just enough olive oil to barely cover meat. Rub over chicken. Grill chicken, turning frequently. Let cool.
Cover chicken with chile mixture. Place chicken in oven and finish cooking for 5-7 minutes. Serve with fresh, seasonal vegetables and warm tortillas.
Chicken Mole Poblano
(from Tyler Florence)
Sarah d'Evegnee
Mole sauce:
2 dried ancho chilies, stemmed and seeded
2 dried anaheim chilies, stemmed and seeded
2 dried chipotle chilies, stemmed and seeded
1/4 cup golden raisins
1/4 cup whole almonds
1/4 cup sesame seeds
1 tablespoon whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 tablespoon dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 tablespoons extra-virgin olive oil
2 onions, sliced
3 cloves garlic, chopped
2 serrano peppers, stemmed and seeded
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped
1 capon or large chicken, cut into 10 pieces
1 lemon, juiced
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 cups chicken stock
Cilantro leaves, for garnish
Cooked white rice, for serving
Directions
For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.
Serve over cooked white rice. Garnish everything with cilantro leaves.
2 dried anaheim chilies, stemmed and seeded
2 dried chipotle chilies, stemmed and seeded
1/4 cup golden raisins
1/4 cup whole almonds
1/4 cup sesame seeds
1 tablespoon whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 tablespoon dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 tablespoons extra-virgin olive oil
2 onions, sliced
3 cloves garlic, chopped
2 serrano peppers, stemmed and seeded
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped
1 capon or large chicken, cut into 10 pieces
1 lemon, juiced
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 cups chicken stock
Cilantro leaves, for garnish
Cooked white rice, for serving
Directions
For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.
Serve over cooked white rice. Garnish everything with cilantro leaves.
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