Real Mole Sauce (with chocolate!)

 

Mole Sauce

        Hot chilies and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas

 

2 cups chicken broth

2 dried guajillo chilies, stemmed and seeded

2 dried ancho chilies, stemmed and seeded

3 dried chipotle chilies, stemmed and seeded

1 dinner roll, torn into pieces

2 corn tortillas cut into 1-inch strips

2 tomatoes cut in half crosswise

5 tomatillos cut in half crosswise

1 tablespoon lard

1 onion, halved and thinly sliced

1/2 head garlic, peeled and sliced

1/3 cup chopped peanuts

1/4 cup raisins

 2 tablespoons cumin seeds

 1 tablespoon dried thyme

 3 cinnamon sticks

 5 whole cloves

 6 whole allspice berries

 5 ounces dark chocolate, coarsely chopped

 1 cup chicken broth

 3 tablespoons white sugar

 1 teaspoon salt

Toast guajillo chilies, ancho chilies, and chipotle chilies in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender.

Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.

Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chilies

Allow the chilies and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.

Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chili puree.

Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chili-tomato mixture and blend until smooth.

Pour chili puree into a large saucepan over medium heat. Stir in chocolate, additional chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

 

CHOCOLATE DOMINO COOKIES

Chocolate Domino Cookies

CHOCOLATE DOMINO COOKIES

1 1/2 cups unsweetened cocoa

1 1/4 cups all-purpose flour

1 tsp salt

3/4 cup unsalted butter, room temperature

3/4 cup granulated sugar

1/2 cup light brown sugar

1 TBSP plus 1 tsp vanilla extract

1/2 cup heavy cream

1/4 cup white chocolate chips

TIME SAVER: Simply shape dough into a log. Slice and bake.

Sift the cocoa, flour and salt together into a medium bowl and set aside. Beat the butter and sugars with an electric mixer on medium -high speed until light and fluffy.  Reduce speed to low and gradually add the cocoa mixture.  Add the vanilla extract and cream and beat until a dough forms. Wrap tightly and refrigerate for 1 hour.  Heat oven to 350*F.  Line 2 baking sheets with parchment paper and set aside.  Roll the dough to 1/4-inch thickness, cut 16 2×4 inch rectangles and place on baking sheets.  Score each rectangle in the middle- the short way and press in the chips to create dominoes. Place cookies on a prepared baking sheet. Chill for 15 minutes. Bake for 13 minutes. cool on the pan for 5 minutes. Cool completely on a wire rack.

EUROPEAN DRINKING CHOCOLATE (aka HOT CHOCOLATE)

HOT CHOCOLATE RECIPE

This simple but decadent recipe uses a combination of cocoa powder and dark chocolate to create a rich chocolate flavor.

INGREDIENTS

Serves 6

4 cups whole milk

1 cup GUANAJA 70% dark chocolate

1 TBSP VALRHONA COCOA POWDER

INSTRUCTIONS
  • Bring the milk to a boil.
  • Pour the hot liquid slowly onto the VALRHONA COCOA POWDER in a bowl, and whisk vigorously until there are no more lumps.
  • Melt the chocolate in a microwave in a large bowl.
  • Pour 1/3 of the liquid onto the melted GUANAJA 70% . Mix to a smooth, elastic, shiny texture. Then pour the rest of the liquid in the mixture while maintaining the same texture, and strain into a pan.
  • Heat the chocolate mixture just to a boil, whipping vigorously to obtain a light and creamy froth.

Warm Chocolate Cake Recipe and Coupon

Chocolate Girl’s Favorite!

There are many recipes for the warm (sometimes known as molten) chocolate cake —  the one where your cake is served warm and, if cooked perfectly, the center will be slightly under-baked and similar to chocolate sauce …or lava!

This version is one of the easiest  and will guarantee happy quests! You can vary it by using different chocolates including orange or coffee flavored dark chocolates. And another great feature of this recipe is that you can make it ahead of time —  up to a week! —  and bake when wanted.

Use any of the following dark chocolates to make this recipe:

Guanaja 70% from Valrhona — the extraordinary bitterness of this classic French chocolate makes an exquisite warm chocolate cake.

811 54.5% Callebaut — a good balanced flavor for semi-sweet chocolate lovers..

El Rey Gran Saman 70%— this bitter chocolate has an earthy note from the Venezuelan cacao beans.

Free Shipping on all orders for these items through April! Enter code: Recipe

Makes 8 servings

8  Tablespoons Butter (unsalted)
8  oz. Dark Chocolate*
4  Large eggs
1  teaspoon vanilla
¼  teaspoon salt
½  cup sugar
2  Tablespoons All-Purpose Flour

* Which chocolate you use is entirely subjective – meaning you can use whichever chocolate you have on hand!  Most often chefs use a dark chocolate and we feel the darker the better! Anything above 50% works great but the 70% chocolates make an intensely rich, chocolaty cake. See our recomendations above and take advantage of our coupon.

Preheat oven to 400 degrees.

Grease 8 ramekins. Place on shallow roasting pan or cookie sheet.

  1. Melt butter and chocolate in microwave.  Stir until smooth (at ½ power and check every 15 seconds). Read about melting chocolate! Or, watch this melting chocolate video.
  2. Beat eggs, vanilla, salt and sugar at highest speed with hand (or stand) mixer until volume triples (about 5 minutes).  Batter should drop in thick stream and be the color of butter.
  3. Add the chocolate and butter mixture to the eggs, sprinkle sifted flour over egg mixture and gently fold egg and flour into chocolate until mixture is uniform in color. This may take a few minutes as the mixture gradually becomes a dark brown.
  4. Pour mixture into ramekins.  At this stage, batter can be set aside and baked later that same day or stored in the fridge for up to a week.  Let batter warm to room temperature before baking or cook a few minutes longer if batter is cold.
  5. Bake until cakes have puffed above rims of ramekins, with a thin crust on top, and cakes jiggle at center when gently shaken (10 – 13 minutes). Loosen sides and invert, cool for 1 minute and remove ramekin and serve with your choice of ice cream or whipped cream! We prefer vanilla or coffee ice cream or gelato.

Chocolate Chip Cookies -Adapted from Jacques Torres

There are MANY chocolate chip cookie recipes. This one has been adapted from the famous chef, Jacques Torres, who is a chocolate guru! 

Makes  16 – 5 inch cookies

Time: 45 minutes ,  plus at least 24 hours’ chilling

 

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content ** (Choosing your chocolate)

Sea salt.

  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin. Yield: 1 1/2 dozen 5-inch cookies.