CHOCOLATE CHILI BITES
Rich mini-brownies with a surprising bite. The recipe came from a neat French website - chocolateandzucchini.com and it is delicious. Like bite size flourless chocolate cake and if you don't like hot stuff, leave the chili powder out.
Provided by cpbaker
Categories Dessert
Time 1h5m
Yield 60 pieces, 30 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat your oven to 400°F.
- Melt the butter with the chocolate in a small saucepan or in a bowl in the microwave. If melting in the microwave, be sure to do it slowly, blending with a spoon between each pass.
- Transfer the melted chocolate and butter into a mixing bowl and add the sugar, stirring it in with a wooden spoon.
- Let the mixture cool a little.
- Add the eggs one by one, mixing well with the spoon after each addition.
- Add a rounded tablespoon of flour and mix well.
- Stir in the chili powder.
- Pour the dough into non-stick or silicone petit four molds, and bake for ten to twelve minutes. The top should look set, but the inside should still be on the soft side.
- Let the the mini bites cool down enough to unmold them, then turn them out on a rack to cool completely while you cook the other batches. Store in a plastic container, refrigerate, and take out about an hour prior to serving the next day.
Nutrition Facts : Calories 93.4, Fat 6.2, SaturatedFat 3.7, Cholesterol 49.5, Sodium 51.1, Carbohydrate 8.7, Fiber 0.1, Sugar 8.4, Protein 1.1
RED CHILI RASPBERRY BITES
Provided by Food Network
Time 1h55m
Yield 18 to 20 pieces
Number Of Ingredients 10
Steps:
- For the red chili raspberry jam: Pour 1 cup/200 grams sugar into a medium pot. Add the raspberries and a splash of lemon juice and mix it together. Bring to a boil. In a separate small bowl, mix the remaining 1/4 cup/50 grams sugar with the pectin to prevent clumping. Once the fruit mixture is boiling, add the pectin and sugar mixture and the chili powder and continue boiling for 15 minutes. Remove the mixture from the heat and set aside to cool.
- For the red chili chocolate ganache: Put the heavy cream and red chili powder in a small saucepan over medium heat and heat until simmering. Place the chopped chocolate in a large bowl. Pour the hot cream over the chopped chocolate and gently whisk to combine. Make sure that all of the chocolate has melted into the cream and the mixture is very smooth. Once the chocolate is melted, add the butter and whisk until well mixed. Your ganache should be very smooth and shiny. Let the ganache cool to room temperature.
- To assemble: Line a plastic bonbon mold with the tempered chocolate. Place the red chili raspberry jam in a piping bag and fill the mold halfway with the jam. Place the red chili chocolate ganache into a piping bag. Fill the rest of the mold, and top with more tempered chocolate. Place the mold in the refrigerator and let it set for about 20 minutes. Once the chocolate is fully set, carefully unmold and enjoy.
CHOCOLATE CHILI BITES
Steps:
- Pre-heat your oven to 200°C (400°F). Melt the butter with the chocolate in a small saucepan or in a bowl in the microwave. If melting in the microwave, be sure to do it slowly, blending with a spoon between each pass. Transfer into a mixing bowl, add in the sugar, mix with a wooden spoon and let cool a little. Add the eggs one by one, mixing well with the spoon after each addition. Add a rounded tablespoon of flour, the ground chili and salt, and mix well. Pour the dough in the petit four molds, and put into the oven to bake for ten to twelve minutes. The top should look set, but the inside should still be on the soft side. Let the the mini bites cool down enough to unmold them, then transfer to a rack to cool completely while you cook the other batches. Store in a plastic container, refrigerate, and take out about an hour prior to serving the next day.
CHOCOLATE CHILE BISCOTTI
The word "biscotti" comes from the Latin biscoctus, or twice cooked: The dough is rolled into logs and given a spell in the oven, then cooled, sliced and slotted back in to bake a little more. The second turn in the oven essentially sucks them dry and gives them that signature crunch. Too much crunch, however, and they can be a little flinty. The pastry chef Mark Sopchak makes biscotti that are shorter and narrower - "Biscottini!" an Italian passerby once said - and ever so slightly softer, with the addition of butter. These cookies are thin enough to snap smartly under the teeth and then obligingly crumble. Inspired in part by Mexican mole, they have a touch of creaminess from cashews and a wild streak of chile powder, just enough to make you hum.
Provided by Ligaya Mishan
Categories cookies and bars, dessert
Time 3h
Yield 36 to 40 small biscotti
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and heat the oven to 350 degrees.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a stand mixer fitted with a paddle attachment, beat the butter, sugar and chile powder on medium-low speed until smooth and well combined, about 2 minutes.
- Increase the speed to medium. With the mixer running, add the eggs, 1 at a time, pausing to scrape down the sides of the bowl if needed, then add the vanilla extract. Beat until well mixed, about 1 minute.
- Turn the speed to low and, with the mixer running, add the flour mixture a little at a time. Continue mixing until the dry ingredients are almost incorporated, scraping the bowl as needed, then add the cashews and chocolate chips all at once. Keep mixing until the cashews and chocolate have integrated and a thick dough has formed.
- Divide the dough in half and roll each half into a 12-inch log. (You can use a sheet of wax or parchment paper to help roll the dough evenly, or dust with extra flour if the dough is sticky.) Place both logs on a half-sheet pan lined with parchment paper, then flatten both logs with your palms until about 1-inch thick. Sprinkle each with a little granulated sugar to evenly coat.
- Bake until the logs lose their sheen, 20 to 25 minutes. There should still be some softness in the middle of each log when gently pressed. Be careful not to overbake, as the logs may break when sliced later.
- Turn off the oven, take out the biscotti and let cool on the sheet pan for a few hours. (The longer they rest, the easier they will be to slice without breaking.)
- For the second bake, heat the oven to 300 degrees. (The temperature is lower for gentler, more even baking.)
- Using a serrated knife, slice each log at an angle into ½-inch slices. You may trim and discard the ends or bake them along with the other slices - they taste just as good. Place the slices, cut sides down, on the same parchment-lined half-sheet pan. (You don't need to be careful about spacing them out.)
- Bake for about 25 minutes, or until the biscotti are no longer soft to the touch. They will harden a little further after cooling. Remove from the oven and cool completely on the pan. The biscotti will keep for 2 weeks in an airtight container at room temperature.
MEXICAN CHOCOLATE CHILI
Adapted from an old recipe my mother used for family gatherings. Because you make it in a Crock Pot® it is easy to transport to a party. It's flavorful and I promise everyone will ask for this recipe.
Provided by saraeudy
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h45m
Yield 6
Number Of Ingredients 12
Steps:
- Combine ground round and onion in a large saucepan over medium-high heat. Cook, stirring, until beef is browned, about 5 minutes.
- Transfer cooked beef and onions to slow cooker. Stir in water, tomatoes, kidney beans, black beans, corn, chocolate chips, chili powder, cumin, oregano, and salt. Cook on High until chili begins to bubble, about 20 minutes. Reduce heat to Low, and cook until thick, about 2 hours.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 37.3 g, Cholesterol 24.8 mg, Fat 7.9 g, Fiber 8.2 g, Protein 16.4 g, SaturatedFat 3.3 g, Sodium 977.9 mg, Sugar 11.7 g
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