It’s World Chocolate Day and we’re uber excited (not that we need a reason to have chocolate, but if you’re looking for some, then click here). We’ve been shopping for all things chocolate and whipping up a storm in the kitchen. And we thought maybe you’d like to chocolate up your meals tonight too. Here are some Zoinkalicious! Recipes you’d love to make at home :
Start off your meal with a chocolate liqueur drink which pairs very well with pretty much anything. Who doesn’t love a chocolate drink anyway?
- 1 packet cocoa mix, for glass rim
- 2 shots vanilla vodka
- 1/2 shot coffee liqueur
- 1/2 shot chocolate liqueur
- Wet rim of martini glass on a damp paper towel and dip into cocoa mix; set aside.
- Add remaining ingredients to a cocktail shaker filled with ice. Stir and strain into martini glass.
- 1 tablespoon cocoa powder
- 1 teaspoon sugar
- 1/2 cup balsamic vinaigrette
- 8 cups bagged baby spinach, washed
- 1 1/3 cups freshly diced mango
- 1/3 cup dried cranberries
- 1/4 cup chopped walnuts
1. In a large bowl whisk together cocoa powder, sugar and vinaigrette. Add spinach and toss to coat.
2. Add mango, cranberries and walnuts. Toss together and transfer to a serving dish.
The biggest challenge with presenting this chocolate sea salt crostini recipe is getting people to stop thinking, “dessert,” and start thinking, “great special occasion savory snack.” For this to work as a savory bite, the chocolate must be very dark, bittersweet, and world-class. Also, use only extra virgin oil to give it that perfect taste.
- 3 ounces dark chocolate
- 1/4 teaspoon extra virgin olive oil
- 12 thin baguette slices, toasted
- medium-coarse sea salt
- Melt the chocolate with the orange zest and olive oil in a small, heavy-bottom pot over ultra-low heat (if you’re a double boiler-lover, feel free to use one here), swirling it around occasionally.
- Give it all a good stir once it’s super soft but not completely melted and take it off the heat.
- Spread chocolate mixture on baguette slices and sprinkle with a generous pinch of sea salt.
No, don’t wrinkle that face. Unsweetened cocoa powder with the sherry, spices and garlic glaze the chicken beautifully leaving you with an unforgettable taste in your mouth. The silkiness of the chocolate combined with the tenderness of the chicken is absolutely orgasmic.
- 1 1/2 pound boneless, skinless chicken pieces, cut in strips
- 1 onion, chopped
- 1 clove garlic, chopped
- 6 ounces dry sherry
- Salt and pepper
- Bay leaf
- Cloves, to taste
- Cinnamon, to taste
- Thyme, to taste
- 2 tablespoons unsweetened cocoa powder
- Sprinkle chicken strips with spices. Add garlic and sherry and let marinate.
- Heat oil in a saucepan and brown chicken pieces. Add onion and continue cooking over low heat.
- Add marinade. Cook 20 minutes. Stir in cocoa. Cook 10 minutes. Remove chicken with slotted spoon. Reduce sauce, serve over chicken.
5. Super Gooey Chocolate Brownies:
Nobody can resist chocolate brownies, especially super gooey ones. The crispy choco base over the brownie and the gooey moist centre makes this for the perfect comfort dish.
- 1 cup unsalted butter
- 120 gms. unsweetened chocolate
- 2 cups sugar
- 4 eggs
- 1 cup flour, or pancake mix
- 1/2 to 1 cup semi-sweet chocolate chips
- In a saucepan melt butter and chocolate over low heat, stirring occasionally. Add the sugar, stirring until dissolved. Remove from heat. Allow the mixture to cool 15-20 minutes. Beat in the eggs one at a time. Stir in the flour and chocolate chips. Pour mixture into a well greased 9 x 12 inch pan.
- Bake 20-25 minutes at 350 degrees. Cool and cut into squares.
- The brownies will solidify over time, to re-moisten, microwave for a few seconds and sprinkle over some icing sugar to serve
So these are our Chocolate based recipes this Chocolate Day. Try them and let us know how it goes!