Dark Chocolate Honey Dijon Recipes

GRILLED HONEY DIJON GARLIC PORK TENDERLOIN

Steps:

• Trim the fat from the pork and salt and pepper the pork tenderloin. In a small bowl whisk together olive oil, dijon mustard, honey, and garlic. Brush half of the sauce on the pork.
• Preheat the grill to medium high heat. Add the pork to the grill. Cook for 5-6 minutes on each side or until the pork reaches an internal temperature of 145 degrees. Brush remaining glaze on top of pork and serve with chopped parsley if desired.

DARK CHOCOLATE HONEY DIJON

Steps:

• For the crust: Cream the butter, honey mustard and egg yolk together. Add in the flour and sugar (previously sifted) and blend until it all comes together into a rough dough ball (do not overmix). Wrap the dough in a plastic wrap and refrigerate at least 2 hours.Remove dough at least 25 minutes prior to working it.
• Preheat oven to 350F. On a floured working surface, roll the dough out to about a ¼ inch thick, and lay it in a greased 9" fluted tart pan. Trim the edges to fit into the pan and pierce bottom of crust all over with a fork. Bake for 15 minutes, until lightly golden. Set aside on a cooling rack.
• For the chocolate ganache: In a small sauce pan, on medium heat, bring the milk and cream to a simmer. Add in the chopped chocolate and whisk until all melted and smooth. Remove from heat, add in the butter, egg and honey mustard and whisk again until smooth.
• Pour the chocolate ganache onto the crust, and bake for 20 minutes at 350F.Remove the tart from the oven (the ganache will be barely set in the middle). Let cool to room temperature on a cooling rack, then place in the fridge for at least 2 hours.
• Before serving, sprinkle with cocoa powder.

HOMEMADE MELT-IN-YOUR-MOUTH DARK CHOCOLATE (PALEO)

Steps:

• Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.