Chipotle Chocolate Recipes

DOUBLE CHOCOLATE CHIPOTLE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, vanilla and chipotle pepper. Combine flour, cocoa, cinnamon, salt, baking soda and cayenne; gradually add to creamed mixture and mix well. Stir in chopped candy. Chill until easy to handle, about 1 hour., Preheat oven to 350°. Roll into 1-1/2-in. balls; place 4 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Cool 4 minutes before removing from pans to wire racks. Dust with confectioners' sugar.

DARK CHOCOLATE CHIPOTLE COOKIES

Steps:

• Whisk together flour, baking soda, and salt in a bowl.
• Place the chopped chocolate into a microwave-safe bowl; melt in the microwave oven at 40 percent power in 30-second intervals; stirring after each melting, until the chocolate is warm and smoothly melted, 1 to 3 minutes. Allow to cool slightly.
• In a separate large bowl, use an electric mixer to beat the butter, brown sugar, 1 1/2 cup of white sugar, cocoa powder, and chipotle pepper until smooth. Add the eggs one at a time, beating each egg into the mixture before adding the next. Beat in the vanilla extract and water.
• Mix the melted chocolate into the butter mixture. Gently stir in the flour mixture until incorporated. Mix in the chocolate chips. Cover bowl, and refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Place 1/2 cup sugar in a small bowl. Roll dough into small balls. Roll balls in sugar to coat. Place the cookies onto the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until cookies are set, 12 to 14 minutes. Allow to cool on the sheets for a minute or two before removing to racks to finish cooling.

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.

CHIPOTLE CHOCOLATE

Steps:

• Bring milk to a simmer in a saucepan over medium to medium-high heat.
• Add in chocolate, chipotle powder, and cinnamon; whisk until the chocolate has melted.
• Simmer for 1 minutes, whisking continuously.
• Remove from heat, pour into mugs and serve.

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).

BOCA NEGRA CHOCOLATE CHIPOTLE CAKES

Steps:

• Put oven rack in middle position and preheat oven to 325°F. Butter ramekins and dust with sugar, knocking out excess.
• Toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, 1 to 2 minutes. Discard stems, seeds, and ribs, then soak chiles in hot water to cover until softened, about 30 minutes. Drain, reserving soaking liquid. Purée chiles in a mini food processor or a blender, adding 2 to 3 tablespoons soaking liquid as needed to form a paste. Force paste through a fine-mesh sieve into a bowl and discard solids. Set aside 1 1/2 tablespoons chile paste and freeze remainder for another use.
• Bring juice and 1 cup sugar to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Pour hot syrup over chocolate in a large bowl, stirring until chocolate is melted. Add butter and stir until melted.
• Add eggs 1 at a time, whisking after each addition, then stir in chile paste, flour, and salt. Divide among ramekins and bake in hot water bath , uncovered, until just firm and top is starting to crust, 50 to 60 minutes. Transfer ramekins with tongs to a work surface and let stand 2 minutes.
• Unmold warm cakes directly onto dessert plates (they will be difficult to move once they adhere).
• *Available at Mexican markets, many supermarkets, and Chile Today-Hot Tamale (800-468-7377).