Today, we talked chocolate. That included talking about various types of chocolate: chocolate liquor, bittersweet chocolate, semi-sweet chocolate, milk chocolate and white chocolate, which isn’t really a chocolate at all. We discussed nibs and such too. So here are some recipes via Joyce and via the internet (allrecipes.com).
Mexican Mole Sauce
Ingredients
- 2 teaspoons vegetable oil
- 1/4 cup finely chopped onion
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- 1/8 tablespoon dried minced garlic
- 1 (10.75 ounce) can condensed tomato soup
- 1 (4 ounce) can diced green chile peppers
Directions
- Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.
Vegan Chocolate Zucchini Cupcakes with Dark Chocolate Ganache
Ingredients for cupcakes
- 2 ounces of unsweetened dark chocolate, melted
- 3 bananas, mashed
- 1/2-whole cup of applesauce
- 3/4 cup vegetable or canola oil
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups grated zuchhini
- 1/2 cup dark chocolate chips, or carob chips
- 3/4 cup chopped or crushed walnuts
- 1 1/4 cup packed brown sugar
Preheat oven to 350. In a large bowl, beat the bananas, applesauce and sugar. Blend in oil and cooled melted chocolate into the banana mixture. In a small bowl, stir together the salt, baking powder, baking soda, and flour. Slowly mix/fold into the banana mixture. Stir in zucchini, nuts, and chocolate chips. Spoon batter into paper lined cupcake cups filling a little over 2/3 full. Bake for 20 or until a toothpick inserted in the center comes out clean. Cool and then ganache.
Ingredients for dark chocolate ganache
- 3/4 cups chocolate chips
- 1 oz dark chocolate, unsweetened
- 1/4 cup sugar
- 1 tsp nutmeg
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup of hazelnut milk, as needed.
Put all of the ingredients, minus the hazelnut milk, into a microwave safe bowl. Melt in 30 second increments in the microwave, stirring occasionally. Slowly add the hazelnut milk a little at a time while stirring. You may need to microwave a little more. Or add more milk. Stir until the chocolate is cooled, but still liquid and the consistency thicker than condense milk. Dip cupcakes in, one at a time, and top with a walnut half.
