Chocolate Chili Bites Recipes

CHILLI CHOCOLATE CLUSTERS

Steps:

• Preheat your oven to 180 degrees C/350 F and line a large baking tray with non-stick baking paper.
• Place slivered almonds on another baking tray and roast them, stirring occasionally, for about 8 minutes or until they are light golden brown and aromatic. Remove from the oven and set aside.
• If your pieces of chocolate are large, cut them into smaller, even-sizes.
• Prepare a double boiler to melt the chocolate. Alternatively, you may prefer to use a microwave. - see Note 3A double boiler is a small to medium-sized saucepan and an ovenproof bowl which fits just inside the saucepan without touching the bottom. Add about 2.5cm/1 inch water to the saucepan, bring the water to a bare simmer and place the bowl over the saucepan.
• Add 2/3 of the chocolate to the bowl. As the chocolate begins to melt, stir it with a silicone spatula or heat-proof spoon. Do not use a wooden spoon as it may contain moisture. When the chocolate is almost melted, remove the bowl from the saucepan and add the remaining 1/3 of the chocolate a little at a time and stir until all the chocolate has melted. This method helps ensure that the chocolate does not overheat.
• Add the roasted almonds to the chocolate and combine.
• Using a teaspoon, place small mounds of the chocolate-almond mixture onto the prepared baking tray and sprinkle with chilli flakes to suit your taste.
• Put the chocolates aside until the chocolate sets or place in the fridge for 10 minutes to speed up the process.Store in an air-tight container.

CHOCOLATE CHILI BITES

Steps:

• Pre-heat your oven to 400°F.
• Melt the butter with the chocolate in a small saucepan or in a bowl in the microwave. If melting in the microwave, be sure to do it slowly, blending with a spoon between each pass.
• Transfer the melted chocolate and butter into a mixing bowl and add the sugar, stirring it in with a wooden spoon.
• Let the mixture cool a little.
• Add the eggs one by one, mixing well with the spoon after each addition.
• Add a rounded tablespoon of flour and mix well.
• Stir in the chili powder.
• Pour the dough into non-stick or silicone petit four molds, and bake for ten to twelve minutes. The top should look set, but the inside should still be on the soft side.
• Let the the mini bites cool down enough to unmold them, then turn them out on a rack to cool completely while you cook the other batches. Store in a plastic container, refrigerate, and take out about an hour prior to serving the next day.

MEXICAN CHOCOLATE CHILI

Steps:

• Combine ground round and onion in a large saucepan over medium-high heat. Cook, stirring, until beef is browned, about 5 minutes.
• Transfer cooked beef and onions to slow cooker. Stir in water, tomatoes, kidney beans, black beans, corn, chocolate chips, chili powder, cumin, oregano, and salt. Cook on High until chili begins to bubble, about 20 minutes. Reduce heat to Low, and cook until thick, about 2 hours.