It's customary to show one's love and appreciation this month in the form of flowers and sweets. And how sweet it is to be treating beloved friends to an afternoon of healthy chocolate-infused gourmet cooking. I dedicate this to all the lovely ladies who make my life so much sweeter and to all you chocolate lovers everywhere - may your life be as sweet as your palate!
Welcome: Chocolate Martini and
Chocolate Phyllo Triangle
Opener: Fresh Fruit Salad with
Raspberry Chocolate Vinaigrette
Entree: Slow-cooked Chicken Mole over
Garlic Sesame Brown Rice
Dessert: Coconut Chocolate Cupcakes
Recipes
Chocolate Martini
For each serving, add the following ingredients over ice in a bar mixing glass:
1 shot glass of vodka
1 shot glass of Kahlua Liqueur
1 shot glass of Baileys Irish Cream
1 shot glass of pure almond milk
Shake, then strain and pour to a chilled cocktail glass.
Top with grated dark chocolate.
Chocolate Phyllo Triangles
serves 12
1 pkg Phyllo Dough, thawed
1/2 cup butter, melted
1/4 cup pure unsweetened cocoa powder
1/2 cup coconut sugar
1. Pre-heat oven to 350 F and line baking sheet with parchment paper.
2. In a small bowl, mix together sugar and cocoa powder.
2. Lay flat phyllo dough on cool work surface.
3. Brush phyllo sheet lightly with melted butter.
4. Sprinkle the center of phyllo sheet horizontally with chocolate powder mix, forming a long
thin line.
5. Fold top and bottom of sheet pass the center, forming a three-layer strip.
6. Take the lower left corner and fold diagonally to line up with top horizontal line, forming a
triangle, then fold again to a triangle until you reach the end of the strip.
7. Repeat on every phyllo sheet until chocolate powder is gone, re-freeze remaining sheets.
8. Bake at 350 F for 20 minutes or until triangles turn golden brown, serve immediately.
Fresh Fruit Salad with Raspberry Chocolate Vinaigrette
serves 8
1 pineapple, sliced or cubed
3 mangoes, peeled and cubed
2 pears, pared and cubed
1 pint blueberries
1 pint raspberries, pureed
1/2 tbsp balsamic vinegar
1/2 cup olive oil
1/2 tbsp red wine vinegar
1/2 tbsp maple syrup
1 tsp unsweetened pure cocoa powder
dash of cinnamon
small romaine hearts for plating
1. Mix cut-up fruit in a large bowl.
2. Add balsamic vinegar and coat evenly, cover and refrigerate while making vinaigrette.
3. In a mixing bowl, whisk together pureed raspberries, olive oil, red wine vinegar, maple
syrup, cocoa powder and cinnamon until well mixed.
4. To serve, place romaine heart on each salad bowl, add fruit then drizzle with vinaigrette.
Slow-cooked Chicken Mole
serves 8
1 lb boneless skinless chicken breast
1 lb boneless skinless chicken thigh
1 large onion, chopped
5 cloves garlic, minced
1 large can crushed tomatoes
1/4 cup peanut butter (no sugar)
1/4 cup unsweetened pure cocoa powder
1/4 cup chili powder
1/2 can chipotle chile peppers in adobo sauce, chopped
2 tbsp toasted sesame seeds
1 tsp cinnamon
1 tsp cumin
1 tsp coriander
dash of nutmeg
chopped fresh cilantro for garnish
1. In a slow-cooker, mix all ingredients (except for chicken) together into a sauce.
2. Place chicken in sauce and cover.
3. Cook on low setting for 5 hours.
4. Garnish with cilantro before serving.
Garlic Sesame Brown Rice
serves 8
3 cups brown basmati or jasmine rice
4 cups chicken stock
1 3/4 cup water
1 tsp garlic powder
1/2 cap toasted sesame oil
1. Wash and rinse rice thoroughly, let dry for a few hours.
2. Place rice in a medium size pot and add chicken stock, water, garlic & sesame oil.
3. Cook on high uncovered until liquid begins to boil.
4. Lower heat, cover and simmer until rice is done, about 20 minutes.
5. Remove from heat and let sit covered another 10 minutes.
Coconut Chocolate Cupcakes
serves 8
Cake
1 1/2 cups coconut sugar
1/2 cup coconut flour
1/4 cup unsweetened pure cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1/4 cup non-fat plain Greek yogurt
1/4 cup vegetable oil
1/2 tsp vanilla extract
1/4 cup hot water
Frosting
1 1/2 cups coconut sugar
1/2 cup unsweetened pure cocoa powder
1 tbsp Nutella
1/2 cup non-fat plain Greek yogurt
1/2 cup coconut flakes, toasted
1/2 cup of chopped almonds, toasted
1. Pre-heat oven to 350 F and line muffin or cupcake pan with cupcake liners.
2. In a large mixing bowl, sift together flour with sugar, cocoa powder, baking powder, baking
soda and salt.
3. Add eggs. yogurt, oil, vanilla extract and hot water, beat with mixer until batter is smooth.
4. Fill 2/3 of cupcake liners with batter.
5. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool before frosting.
7. Mix well all frosting ingredients except for coconut flakes and almonds until smooth.
8. Frost cooled cupcakes and sprinkle with toasted almonds and coconut flakes.
9. This is a gooey and crumbly cupcakes best eaten with a small spoon.
