Chipotle Chocolate Recipes

DARK CHOCOLATE CHIPOTLE COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix together the flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything.
• Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds.
• Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.
• When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment

CHIPOTLE & CHOCOLATE CHILI

Steps:

• Heat a Dutch Oven over medium-high heat.
• Coat pan with cooking spray.
• Add onion, bell pepper, garlic, and turkey to pan; saute 8 minutes or until turkey is browned and vegetables are tender.
• Add sugar and next 9 ingredients to pan, stirring to blend; bring to a boil.
• Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally. Add chocolate, stirring to melt.
• Ladle 1 1/4 cups chile in each of 8 bowls; tope each serving with 1 T sour cream. Garnish with Green Onions.

CHOCOLATE CHIPOTLE COOKIES

Steps:

• Mix flour, cocoa, baking soda, salt and spices together in a medium bowl.
• In a separate large bowl, cream butter with sugars, honey and vanilla extract.
• Beat in eggs, one at a time.
• Slowly incorporate dry mixture into batter. Stir in chocolate chips and nuts (if using - see intro).
• Chill batter in refrigerator for approximately 15 minutes. Preheat oven to 375 degrees.
• Roll into tablespoon-sized balls (I scoop dough with a cookie scoop, then roll into balls; it's easier) and coat with cinnamon sugar coating. Place on cookie sheets that are lined with parchment. Place unused raw batter back in refrigerator between batches.
• Bake for approximately 10 minutes, or until the outer surface begins to crack. Cool cookies on a wire rack before storing in an airtight container.

CHIPOTLE DARK CHOCOLATE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
• In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, cocoa, baking powder, chipotle powder, cinnamon, salt and xanthan gum until well integrated. Add in the soy milk, oil, espresso, vanilla and vinegar, and mix until smooth.
• Fill the cupcake liners three-quarters-full with batter. Place 1 chunk of chipotle chocolate into the center of each cupcake and bake until baked through, 13 to 15 minutes. Cool the cupcakes completely.
• For the buttercream: Whip the powdered sugar, cocoa, butter spread, soy milk and vanilla with an electric mixer until light and fluffy. Put into a pastry bag and cut 1/2-inch off the tip.
• To assemble: Generously frost the top of each cupcake with the chocolate buttercream frosting.

CHOCOLATE CHIPOTLE SHORTBREAD

Steps:

• Preheat oven to 350°F with rack in middle.
• Whisk together flour, cocoa powder, chile powder, cinnamon, and salt in a bowl.
• Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. At low speed, mix in flour mixture until well blended. Divide dough in half and pat out into 2 (7-inch) rounds (1/4 inch thick). Arrange rounds 2 inches apart on an ungreased baking sheet. Cut each round into 8 wedges (do not separate wedges). Prick all over with a fork.
• Bake until dry to the touch, 16 to 18 minutes. Recut shortbread while hot, then cool on sheet (shortbread will crisp as it cools).