CHILE CHOCOLATE RECIPES

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SPICY HOT CHOCOLATE RECIPE - NYT COOKING



Spicy Hot Chocolate Recipe - NYT Cooking image

Gently seasoned with a touch of chile powder, cinnamon and vanilla, this fragrant hot chocolate recipe is not too sweet and very complex. Using both cocoa powder and chocolate gives the roundest, deepest chocolate flavor while a mix of whole milk and cream makes it wonderfully rich and thick.

Provided by Melissa Clark

Yield 4 servings

Number Of Ingredients 9

3 ounces bittersweet chocolate, chopped
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar, or to taste
3/8 teaspoon ancho chile powder, or to taste
1 3/4 cups whole milk
1/4 cup heavy cream
1 cinnamon stick
1 teaspoon vanilla extract
Marshmallows or whipped cream, optional

Steps:

  • In a medium pot, whisk together chocolate, cocoa, sugar and chile. Place pan over medium-low heat and whisk until chocolate begins to melt. Slowly whisk in milk, then cream. Drop in cinnamon stick. Bring to a simmer.
  • Remove pot from heat. Cover pot tightly and steep 1 hour. Whisk in vanilla and taste for sweetness, adding more sugar if you like. Warm over low heat before straining and serving hot, with marshmallows or whipped cream if desired.

Nutrition Facts : @context http//schema.org, Calories 254, UnsaturatedFatContent 5 grams, CarbohydrateContent 28 grams, FatContent 16 grams, FiberContent 3 grams, ProteinContent 5 grams, SaturatedFatContent 9 grams, SodiumContent 62 milligrams, SugarContent 24 grams

CHOCOLATE TORTE RECIPE | SOUTHERN LIVING



Chocolate Torte Recipe | Southern Living image

High quality dark chocolate is a marvel in itself. Deep in richness, slightly fruity and floral in flavor, and complex in a mouth-coating bitterness that's surprisingly pleasant, it's no wonder that chocolate single-handedly transformed our expectations for pastry over the past two centuries.Rather than muting the intense flavor of chocolate with hefty ingredients like flour and cups of sugar, a Chocolate Torte uses no flour and a small amount of sugar, allowing the chocolate to take center stage in a decadent way. Eggs are whipped for 6 minutes to trap air into their structure before being folded in with the chocolate. The air trapped in the eggs expands dramatically in the oven, and then falls as the cake cools, giving the cake a soft airy texture. Since no flour is used in the recipe, this dessert is inadvertently gluten-free, so you can serve it to almost anyone. Our only note is that you use the highest quality dark chocolate you can find because its flavor will stand out. Lastly, the beauty of this dessert is in its simplicity, so serve it by itself or with a few berries and some freshly whipped cream, but feel no need to embellish with anything more.

Provided by Micah A Leal

Total Time 1 hours 10 minutes

Number Of Ingredients 8

12 ounces bittersweet chocolate (60% cacao or higher), chopped
8 tablespoons unsalted butter, cut into pieces and room temperature
1 teaspoon instant espresso powder
6 large eggs
1/2 cup sugar
1/4 teaspoon kosher salt
1/2 cup cream
Unsweetened cocoa powder for dusting

Steps:

  • Preheat oven to 350°F. Grease a 9-inch springform pan with butter and line the bottom with a 9-inch circle of parchment paper. Set aside.
  • Combine chocolate, butter, and espresso powder over a double boiler. Stir together until fully melted and incorporated. Remove from heat and set aside.
  • With the whip attachment on a stand mixer, whip together eggs, sugar, and salt on medium-high until quadrupled in volume, about 6 minutes.
  • Transfer egg mixture to a large mixing bowl. Add half of melted chocolate mixture and gently stir to combine. Add remaining chocolate and fold to fully combine.
  • In stand mixer, beat cream to medium peaks (Note: There's no need to clean the bowl and whisk attachment from the egg mixture). Fold whipped cream into chocolate mixture. Carefully transfer batter to prepared springform pan. Bake until the surface doesn't move when shaken and a toothpick inserted comes out clean, about 45 minutes. Allow to cool completely before removing from pan. Dust with cocoa powder and serve.

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