Once considered the food of the gods, chocolate is now the ultimate everyday indulgence. It’s enjoyed in all manner of recipes from an individual flavor-packed truffle to decadent desserts like pots de crème. But chocolate and cocoa are also welcome in savory recipes, imparting a rich depth of flavor and pleasing contrast to a variety of dishes from roasted meats to stews and sauces. Whether you’re craving sweet or savory, here are some delicious ways to add chocolate to all of your recipes.
Bourbon Chocolate Pecan Pie with Phyllo Crust
With a luxurious chocolate pecan custard and a shatteringly crispy phyllo crust, this twist on the traditional pecan pie is a surprising finish to the holiday meal. The nuanced tasting notes of chocolate are enhanced by a splash of bourbon, bringing out the flavor and richness of cocoa. And butter and cinnamon sugar are layered between the sheets of phyllo dough, adding warmth and richness to the finished pie. To prevent a soggy crust, make sure to use our stoneware Pumpkin Casserole baking dish for even heat distribution – and a beautiful oven to table presentation.
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Turkey Mole Empanadas with Cilantro Cream
Chocolate lends a rich depth of flavor to this 30-minute mole, perfect for combining with roasted turkey and stuffing inside crisp fried empanadas. The unsweetened cocoa powder adds a roasted, slightly bitter contrast to the dried spices and nutty tahini that make this version of mole fast and easy. An enameled cast iron Dutch Oven does double duty here – first prepare the mole, then use the pot to fry the stuffed dough to golden brown perfection. And you’ll have plenty of extra mole after making the empanadas so plan on making enchiladas, burritos or stuffed peppers for your next meal.
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Chocolate Chunk Cookies with Smoky Salted Caramel
For a sophisticated take on the classic chocolate chip cookie, this recipe combines dark chocolate with creamy caramel and smoked sea salt. Instead of the traditional semisweet chips, chunks of dark chocolate are added to the batter for pockets of concentrated, rich chocolate flavor. The decadent depth of the cookie is complemented by a homemade caramel sauce, which can easily be made in advance and reheated for serving in a Mini Round Cocotte. For added crunch and a hint of smoky flavor, sprinkle a little coarse smoked sea salt on top of the cookie before serving.
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Charred Squash, Parsnips and Green Beans with Hazelnut Picada
Dark chocolate with vegetables might sound like an unlikely combination, but the subtle flavor it imparts to this recipe is undeniably delicious. Deeply seared winter squash, parsnips and green beans are topped with a fragrant hazelnut picada, a Catalan-style pesto made with different combinations of herbs, nuts and even chocolate that is similar to a pesto. By searing the veggies in our Signature Skillet with its black enameled cast iron interior, they quickly emerge tender and juicy, and bright enough to serve in the colorful skillet. Drizzle the chocolate-rich picada on top while they’re hot for an unforgettable side dish.
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Lemon Snowflake Cakes with White Chocolate Glaze
Creamy white chocolate is drizzled over a unique cake recipe in this bright, holiday-inspired dessert. Whole cooked lemons are combined with almond flour for an airy, gluten-free cakelet. After cooling, they are topped with a glaze of melted white chocolate. While technically not chocolate since it is made with cocoa butter and flavored with vanilla, white chocolate is still a great choice to complement desserts made with citrus, nuts or fruit. Plus, it looks festive tracing the snowflake lines when baked in our Snowflake Cakelet Pan.
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