Black Bean Chili with Chocolate and Coconut

Black Bean Chili with Chocolate and Coconut

Black bean chili with chocolate and coconut from gimmesomeoven.com

Black bean chili with chocolate and coconut from gimmesomeoven.com

Black Bean Chili with Chocolate and Coconut

For you chili fans, here’s another savory chocolate chili recipe to make for your next dinner date with your sweetie thanks to www.gimmesomeoven.com. Especially made with black beans with chocolate and coconut.  Enjoy!

 

Recipe from: http://www.gimmesomeoven.com/black-bean-chili-with-chocolate-and-coconut

Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 45 minutes
Yield: 6-8 Servings

Ingredients

1 Tbsp. olive oil
1 large white onion, chopped
6 cloves garlic, minced
1/4 cup good-quality chili powder
1 tablespoon cumin
8 cups water
1 pound dried black beans, rinsed
1 (4 oz.) can diced green chiles
1/4 cup coconut flakes
2 Tbsp. unsweetened cocoa powder (use dark chocolate cocoa for vegan version)
2 teaspoons dried oregano
1-3 teaspoons minced canned chipotle chiles in adobo, to taste
toppings: chocolate chips and additional toasted coconut flakes

 

Method

Black bean chili with chocolate and coconut from gimmesomeover.com

Black bean chili with chocolate and coconut from gimmesomeoven.com

Heat oil in a large stockpot over medium-high heat. Add onion and garlic and cook for 4-5 minutes, until translucent, stirring occasionally. Add in chili powder and cumin cook for an additional 3 minutes until fragrant. Add in the water, black beans, green chiles, coconut flakes, unsweetened cocoa powder, and oregano. Bring to a boil. Then reduce heat to medium-low and cover, leaving the lid slightly ajar. Simmer for about 2 hours or until the beans are mostly tender.

 

Add in the chipotle peppers in adobo sauce by teaspoons until it reaches your desired taste. Season with salt and pepper, and add an additional 1/2 cup or more of water if needed. Then return to heat for a final 30 minutes or until the beans are fully-cooked. If you would like a smoother soup, feel free to use a potato masher or immersion blender to puree. Otherwise, serve as-is with toppings.

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Nigella’s Chocolate Chip Chili

Nigella’s Chocolate Chip Chili

Nigellas chocolate chip chili from bakedbree.com

Nigellas chocolate chip chili from bakedbree.com

I love chili especially on a cold night to warm up the body and chocolate to nourish the soul. With this recipe from www.bakedbree.com you can have the best of both worlds. With chocolate you add a new dimension of taste you would not have imagined. Make it an evening for two in front of the fire place and remember a bottle of red wine. Enjoy!

 

Nigella’s Chocolate Chip Chili
Recipe from: http://bakedbree.com/nigellas-chocolate-chip-chili

Ingredients

1 1/4 pounds chorizo
3 1/4 pounds boneless beef cut into chunks (I buy stew meat)
3 onions
3 garlic cloves
1 long red chile
1/4 cup vegetable oil
seeds from 3 cardamom pods
2 Tablespoons ground cumin
1 teaspoon ground coriander
1 teaspoon cinnamon
1 teaspoon dried pepper flakes
1/4 cup tomato paste
1/4 cup ketchup
4 (15 ounce) cans red kidney beans
3 (14 ounce) cans diced tomatoes
1/4 cup chocolate chips
1 cup water
salt and pepper

Instructions

1. Put the onions and garlic in the food processor.

2. In a large Dutch oven over medium heat, cook the onion, garlic, and red chile until soft, about 10 minutes. Add the cardamom, cumin, coriander, cinnamon, and pepper flakes.

Nigellas chocolate chip chili from bakedbree.com

Nigellas chocolate chip chili from bakedbree.com

3. Cook the onion and spice mixture for a minute or two. Take the chorizo out of the casing and add to the pot.

4. Add the beef and cook until it starts to brown.

5. Add the beans, tomato paste, ketchup, diced tomato, and water. Bring the chili to a boil.

6. Once the chili comes to a bubble, add the chocolate chips. Stir the chips in until they melt. Cover the pot and put in a preheated 300 degree oven. Cook the chili for 3 more hours. Give a taste and check to see if you need salt and pepper.

7. Top with cheese and cilantro.

 

The Chocolate Date: Chocolate Biscotti

The Chocolate Date: Chocolate Biscotti

The Chocolate Date: Chocolate Biscotti
– by Divinity Chan | www.TheChocolateDate.com ©2013

 

Ingredients:

4 oz Unsweetened chocolate
1/2 c Butter
1/2 ts Vanilla extract
3 lg Eggs
1 1/4 c Sugar
3 c All-purpose flour
1/2 ts Baking powder
1 c Hazelnuts or walnuts; chop
1 Egg white; lightly beaten

 

Directions:

  1. Melt chocolate and butter in a heavy saucepan over low heat. Beat eggs at medium speed with an electric mixer until frothy; gradually add sugar, beating until thick and pale (about 5 minutes).
  2. Add chocolate mixture, stirring until blended. Combine flour and baking powder; stir into chocolate mixture.
  3. Stir in nuts. Flour hands, and form dough into a 13″ log.
  4. Place on a lightly greased baking sheet. Brush with egg white.
  5. Bake at 350F for 45 minutes; cool on a wire rack.
  6. Cut log with a serrated knife crosswise into 24 (1/2-inch) slices, and place on an ungreased cookie sheet.
  7. Bake at 350F for 10 minutes on each side.
  8. Remove to wire racks to cool.

 

 

The Chocolate Date: Chocolate Chiffon Pots

The Chocolate Date: Chocolate Chiffon Pots

Chocolate Chiffon Pots
 – by Divinity Chan | www.TheChocolateDate.com ©2013

© Jborzicchi | Dreamstime.com

 

Ingredients:

1 1/2 c Skim milk
2 Envelopes unflavored gelatin
3 tb Unsweetened cocoa
2 tb Granulated sugar
Few grains salt
2 ts Vanilla extract
1 c Ice cubes (6 to 8)
Toppings: Semisweet chocolate shavings, maraschino cherry, fresh fruit (such as strawberry slices or berries), chocolate sprinkles and/or whipped cream


Directions:

  1. Place milk in a medium-sized saucepan and add gelatin, cocoa, sugar and salt.
  2. Stir over moderate heat until gelatin is completely dissolved. Remove from heat; add vanilla and stir briskly with fork or wire whisk to mix ingredients well.
  3. Pour into blender, add ice cubes, cover and blend at medium speed until ice cubes dissolve.
  4. Uncover, stir once with rubber spatula and let stand 2-3 minutes to jelly.
  5. Spoon into 4 dessert dishes or parfait glasses and top each serving with Semi-sweet chocolate shavings, maraschino cherry, fresh fruit (such as strawberry slices or berries), chocolate sprinkles and/or whipped cream

 

Chocolate Sushi Date: Sushi Sweet Chocolate

Chocolate Sushi Date: Sushi Sweet Chocolate

Sushi Sweet Chocolate

found this recipe from a website called LA CHIAVE DEL CUORE: http://www.lachiavedelcuore.it

Editor’s note: I saw this recipe posted on Facebook and thought this is one I would like to share with you. Originally posted in Italian but translated the recipe in English. It looks really cool and if you love sushi this would be fun to make. If you are new to sushi, I think you would enjoy it since it’s only chocolate and fruit. Feel free to make your own adaptations and substitutions to make it work for you. Have fun and make it a Chocolate Sushi Date night with your sweetie.

 

 

Chocolate Sushi image by Trang's Kitchen

This sushi recipe chocolate dessert is a unique variant of the classic sushi salty. IT IS fun to prepare and perfect as dolcetto after dinner, indicated for those who prefer the flavors not overly sweet. To make this dish the preparation time is 40 minutes and the cooking time to 10 minutes. The ingredients are for 25-30 Portions.

 

ingredients

1 kiwi peeled

1/2 small mango peeled

3 tablespoons of vodka or tequila

250 g … Japanese rice for sushi

400 ml of coconut milk in cans

100 g of sugar

1 tablespoon white wine vinegar

100 g of dark chocolate pieces

 

1. Cut the fruit into slices and mix with the liquor. Pour the rice into a thick-bottomed saucepan with the coconut milk. Cook gently for 10 minutes, stirring frequently: the rice should be al dente. Add the sugar and vinegar, cover and set aside. Melt the chocolate. Draw on 3 sheets of baking paper 3 rectangles of 24 × 10 cm, using the outside of the sheet as the long side of the rectangle.

 

2. Cover with chocolate. Divide the rice over other three strips of paper, 8 cm wide, level well and press it with the back of a wet spoon so that it is very compact. Arrange the pieces of fruit throughout the center. Conservatene the sauce. Roll up the rice and fruit with the help of paper and pay great attention.

 

3. Press well so that the rice is well sealed. Roll up the rice in chocolate (the edges of the chocolate should meet perfectly) with the aid of the paper. Cooled for 2 hours then remove the paper gently. With a very sharp knife cut the sushi. Moisten with the juice of the fruit.

 

http://www.lachiavedelcuore.it/?p=1070

Chocolate Date Recipe: Chocolate Covered Truffles

Chocolate Date Recipe: Chocolate Covered Truffles

©The Chocolate Date.com | Truffles

Chocolate Covered Truffles
 
 
1/4 C butter
1 1/2 lbs. real semisweet chocolate
3/4 C non-dairy coffee creamer, any flavor
1/2 teaspoon vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate, milk or semisweet for decoration
 
 
Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate.

 

Makes about 3 dozen truffles

 

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