Chilli Hot Chocolate Food

SPICY CHOCOLATE CHILI PEPPER BARK

Spicy Chocolate Chili Pepper Bark image

I am a sucker for both chocolate and spicy foods - so I figured why not combine the two? Using a high-quality, dark chocolate is key in this recipe so you can reap the benefits. The Further Food Chocolate Collagen, with no added sugar, helps to ramp up the delicious chocolate flavor plus helping to strengthen hair and nails. If you can make your own fresh cinnamon, I say go for it! Cinnamon has incredible health benefits as well. It is the perfect recipe to whip up around Valentine's Day or when you want a rewarding treat around the house. Having homemade snacks like this helps me forego the unhealthy food that is so easily accessible in today's world!

Provided by Marisa Zeppieri

Yield 20-24 pieces

Number Of Ingredients 8

Ingredients

12 ounces dark chocolate (minimum of 70% cacao)
1 ½ tablespoons unsweetened cocoa powder or Further Food Chocolate Collagen
1 ½ tablespoons cinnamon
1 tablespoon sweet paprika
Optional:
½ cup crushed cashews or almonds, or a handful of pistachios*
1 ½ tablespoons chili pepper
1 tablespoon Aleppo chili pepper

Steps:

Line a baking pan with wax paper.In a double-boiler*, combine all ingredients until chocolate is completely melted and the mixture is smooth. If you are using nuts or dried fruits, you may want to leave some aside for decoration after the chocolate has cooled.Pour chocolate onto baking pan. Spread out evenly.Be creative with some decoration at the end using leftover nuts.Chill for 20 minutes in the freezer, or until set.Break into pieces and store in an airtight container. *if you don't have a double-boiler, place 1-2 inches of water in a pot and place a metal mixing bowl on top. Heat over medium-low heat and stir all ingredients in bowl. Line a baking pan with wax paper. In a double-boiler*, combine all ingredients until chocolate is completely melted and the mixture is smooth. If you are using nuts or dried fruits, you may want to leave some aside for decoration after the chocolate has cooled. Pour chocolate onto baking pan. Spread out evenly. Be creative with some decoration at the end using leftover nuts. Chill for 20 minutes in the freezer, or until set. Break into pieces and store in an airtight container. *if you don't have a double-boiler, place 1-2 inches of water in a pot and place a metal mixing bowl on top. Heat over medium-low heat and stir all ingredients in bowl.
Line a baking pan with wax paper. In a double-boiler*, combine all ingredients until chocolate is completely melted and the mixture is smooth. If you are using nuts or dried fruits, you may want to leave some aside for decoration after the chocolate has cooled. Pour chocolate onto baking pan. Spread out evenly. Be creative with some decoration at the end using leftover nuts. Chill for 20 minutes in the freezer, or until set. Break into pieces and store in an airtight container. *if you don't have a double-boiler, place 1-2 inches of water in a pot and place a metal mixing bowl on top. Heat over medium-low heat and stir all ingredients in bowl.

Nutrition Facts : Per Serving Calories

CHOCOLATE CHILI

Chocolate Chili image

From Ortega's Mexican Fiesta booklet found on an end-cap at the supermarket. If I use mild taco seasoning and mild salsa my husband will eat bowls and bowl of this and for a man that hates chili this is saying a lot. Feel free to spice it up! Garnish this hearty dish with crumbled taco shells, shredded cheddar cheese, cilantro and diced fresh tomatoes. Yum!

Provided by Julie Bs Hive

Categories Beans

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) package taco seasoning mix
2 lbs lean ground beef
1 (28 ounce) can diced tomatoes
1 teaspoon cinnamon
2 cups water
1 (16 ounce) jar thick & chunky salsa
1/2 cup semi-sweet chocolate chips
1/2 cup slivered almonds
1 (15 ounce) can pinto beans, drained

Steps:

In a large pot, heat oil over medium heat; add onion and garlic. Cook and stir until onions are tender, just about 3 minutes. Add chiles, taco seasoning mix and ground beef. Cook beef, stirring often, about 5 minutes or until browned.
Add tomatoes, cinnamon, water, salsa, chocolate chips and almonds. Stir to combine. Bring to a boil; reduce heat and simmer 45 minutes. Stir every 10-15 minutes to combine the flavors. Add beans and heat an additional 15 minutes.

CHILLI CHOCOLATE CAKE

Chilli Chocolate Cake image

A classic chocolate sponge spiced up with fresh and dried chilli

Provided by caaaath

Time 1h

Yield Makes Cake

Number Of Ingredients 15

Ingredients

175g wholemeal self raising flour
175g soft light brown sugar
175g soft unsalted butter
3 large eggs, beaten
1 heaped tbsp of cocoa powder
1 tsp of baking powder
1 red chilli pepper, very finely chopped (sweet, mild chillis will work better than fiery ones)
1/2 tsp of dried chilli flakes

250g dark chocolate (chilli chocolate if you can find it)
250ml double cream
1 small knob of butter (roughly a large heaped tablespoon)
1 red chilli pepper, very finely chopped
1/2 tsp of hot chilli powder
1/2 tsp of dried chilli flakes

Steps:

Sift the flour, cocoa powder and baking powder into a mixing bowl.
Add the sugar, butter, eggs, fresh chilli and dried chilli. Beat this together until you end up with a soft mixture that falls off a spoon when you hit it against the bowl. Add a drop or two of water if you think your mixture is too stiff.
Divide the mixture into two baking tins (I recommend 7 inch diameter) and bake at 170 degrees C (325F) for 30 minutes, or until springy in the centre and a knife inserted into the sponge comes out clear. Allow to cool for one hour after cooking.
To make your filling for the middle and frosting for the top melt the chocolate over a medium heat. My method of doing this is to boil a pan of water and put a heat proof bowl on top of the pan, drop the chocolate in the bowl and stir until melted.
Once melted take the chocolate off the heat. Stir in the chillis, butter and cream. Cover with cling film and allow it to cool. When cooled, put the mixture in to the fridge for around an hour or until thickened enough to easily spread (but not set hard).
When thickened, spread the chocolate mixture as a filling and topping for your cake. Decorate with crushed pistachios and finely chopped fresh red chillis. Enjoy!

CHILLI HOT CHOCOLATE

Chilli hot chocolate image

The hot chocolate is easy to make. Its very simple

Provided by Dmdmdjj

Time 10m

Yield Serves 1

Number Of Ingredients 0

Ingredients

Steps:

You need to boil the kettle with fresh water.
Once boiled put 6 Spoonful's of chocolate powder in to a cup and then pour the boiled water out of the kettle and into the cup.
Put some 2 table spoons of chilli into the cup.
Put how much milk you would like in the cup. And serve and enjoy.

CHILLI HOT CHOCOLATE

Chilli Hot Chocolate image

Got this off a cooking show - can't remeber which one. The combination of chilli and chocolate is fabulous in winter (picture the woodfire, pouring rain and all the associated cliches!). My boyfriend and I are both huge fans of both chocolate (that goes without saying!) and chilli, so this is a fabulous combination of the two!!

Provided by kathleen anne

Categories Beverages

Time 22m

Yield 3 mugs

Number Of Ingredients 3

Ingredients

100 g 80% cocoa solids chocolate
chili powder
3 cups milk

Steps:

gently heat milk in a saucepan over low heat.
when the milk is about 90 degrees C, break up the chocolate and add to the milk.
stir or whisk (which ever works best) until the chocolate melts.
Add the chilli, testing as you go until it is as hot as you like it.
enjoy in bed on a rainy night with a good movie and good company (human, dog or cat!).

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