Spiced Chocolate Soup Food

SPICY TOMATO CHOCOLATE SOUP

Steps:

• Heat oil and butter in a stock pot over medium high heat until butter melts.
• Add onion and sauté until translucent, approx. 5 mins. Add garlic, carrots, celery and sun dried tomatoes.
• Season with salt, pepper, harissa, paprika, cumin and coriander. Saute for a couple of minute to toast spices and soften vegetables.
• Add wine and continue cooking on high until all of the liquid has evaporated. Add tomatoes and chicken broth. Bring to a boil. Cover and reduce heat to a simmer. Cook for 45 mins or until the vegetables are tender.
• Pass soup through a food mill or blender to puree and remove any large particles. Return soup to pot and place over low heat.
• Add parsley and cilantro. Add chocolate and enough honey to balance acidity. Adjust seasoning to taste.
• Serve hot, garnished with queso fresco, fresh goat cheese or crème fraiche.

SPIKED CHOCOLATE AND COFFEE MILKSHAKES

Steps:

• In a blender, blend the gelato, coffee and liqueur. Divide the milkshake between 2 mugs. Top with whipped cream.

SWEET AND SPICY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Sift together flour, cocoa, and baking powder.
• Soak chopped apricots in boiling water for 1 to 2 minutes. Drain, and pat dry with paper towels.
• In a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy. Beat in eggs one at a time; beat for 2 minutes after each addition. Continue beating for about 10 minutes; mixture should look thick and creamy.
• Mix in milk, and then flour mixture. Mix only to combine the dry with the wet ingredients. Do not overbeat. Fold in apricots, chocolate, crystallized ginger, and melted butter. Transfer batter to prepared loaf pan.
• Bake in preheated oven for about 1 hour, until done. Cool for 10 minutes in pan. Remove from pan, and place on a wire rack to cool completely.

SPICED HOT CHOCOLATE

Steps:

• Heat the milk in a saucepan over medium-low heat until lukewarm; stir the cocoa powder and sugar into the warmed milk until dissolved. Add the vanilla, cinnamon, chili powder, nutmeg, and cloves. Heat another 5 minutes, stirring occasionally.

JOHNNY IUZZINI'S CHOCOLATE SOUP

Steps:

• For the Cocoa Puffs:
• Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring between each burst, or melt in a double boiler. Roll the Cocoa Puffs in the chocolate, coating them completely. Lift them out with a fork, letting the excess chocolate drip off, and place on a parchment-lined baking sheet to set. Store in a cool place.
• For the Chocolate Soup (makes about 4 1/2 cups):
• Put 1 cup of the milk in a small saucepan with the juniper berries. Bring to a boil, then turn off the heat and let the juniper infuse for 25 minutes. Have the chopped chocolate ready in a heatproof bowl, and, remember, the finer you've chopped the chocolate, the better.
• Bring the milk back to a boil, then strain into a measuring cup. Add some of the remaining 3 cups milk, if needed, to make 1 cup. Pour the hot milk over the chocolate, let it sit for a moment, then whisk to melt the chocolate and make an emulsion.
• Pour in the rest of the cold milk, and froth the soup with an immersion blender. Transfer to a pitcher and refrigerate until you're ready to serve.
• For the Devon Foam:
• Whisk the heavy cream and Devon cream together in a bowl until thick. Whisk in the milk, then froth with an immersion blender (add additional milk if you need to). Transfer to a pitcher and refrigerate until you're ready to serve.
• To Serve:
• Thin the chocolate soup with some cold milk if it's too thick to sip, and froth it again with an immersion blender.
• Divide the soup among sixteen small glasses (for tasting portions) or among eight coffee cups. Drop in a few of the Cocoa Puffs, then spoon on a layer of the Devon foam. Top with a few more Cocoa Puffs.

SPICED CHOCOLATE SOUP

Steps:

• Place a small saucepan over medium-low heat. Sprinkle 5 tablespoons of sugar into the pan, a little at a time; adding more as the sugar melts. When the sugar has melted and turned a deep golden brown, carefully add the butter, salt, and 1 cup of the heavy cream. Increase the heat to medium-high, and bring to a boil, stirring to dissolve. Remove from heat and let cool. Transfer to a bowl, refrigerate, covered, at least 6 hours or preferably overnight.
• Transfer the chilled cream mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk until medium peaks form. Remove bowl from mixer, and refrigerate.
• Place chocolate in a medium heatproof bowl. Bring the milk and the remaining 3 tablespoons of sugar to a boil in a medium saucepan. Add the crushed peppercorns, and remove from heat. Cover, and let stand at room temperature for 5 minutes to infuse.
• Strain the milk mixture through a fine sieve into a small saucepan, and bring to a boil. Pour over the chocolate, and stir until the chocolate has melted and the mixture is smooth. Strain through a fine sieve into a medium bowl.
• Ladle the soup into 4 warm bowls. Serve topped with a dollop of the caramel whipped cream.

CHOCOLATE SOUP

Steps:

• Bring the milk, cream, vanilla and cocoa to a boil. Mix in the chocolate chips and serve.

NAUGHTY BUT SPICED CHOCOLATE POT

Steps:

• Place chocolate into a heat proof mixing bowl.
• Place a saucepan on low-medium heat and fill it with the cream. Warm the cream until it begins to lightly and slowly boil. Add the warm cream to the chocolate and continually stir to melt the chocolate.
• Once the chocolate has melted add the chili powder and whisk until smooth and fully infused.
• Immediately transfer to a fondue pot heated at low or serve directly from the bowl or in a small saucepan.
• Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dippables into the hot melted chocolate mixture. Eat immediately.
• If the fondue begins to feel a little stiff, add a tablespoon of warm heavy cream and stir.

NAUGHTY BUT SPICED CHOCOLATE POT

Steps:

• Place chocolate into a heat proof mixing bowl.
• Place a saucepan on low-medium heat and fill it with the cream. Warm the cream until it begins to lightly and slowly boil. Add the warm cream to the chocolate and continually stir to melt the chocolate.
• Once the chocolate has melted add the chili powder and whisk until smooth and fully infused.
• Immediately transfer to a fondue pot heated at low or serve directly from the bowl or in a small saucepan.
• Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dippables into the hot melted chocolate mixture. Eat immediately.
• If the fondue begins to feel a little stiff, add a tablespoon of warm heavy cream and stir.

SPICY CARROT SOUP

Steps:

• Heat the oil in a large pan, add the onions and carrots and cook gently for 5 minutes, stirring occasionally. Add the ground spices and cook gently for 1 minute, continuing to stir.
• Stir in the stock, bring to a boil, then cover and cook gently for about 45 minutes until the carrots are tender.
• Puree the soup in a blender or food processor, or with a hand-held blender (so easy!). Return to rinsed-out pan, season to taste with salt and pepper, reheating gently. Garnish with coriander.

SPICED HOT DARK CHOCOLATE

Steps:

• Heat all ingredients in a small saucepan over medium-low, whisking constantly, until chocolate has melted and mixture is steaming, about 5 minutes. Serve immediately.

SUPER SPICY CHOCOLATE MILK

Steps:

• In a coffee mug, combine hot chocolate mix, vanilla, nutmeg, cinnamon, brown sugar and sweetened condensed milk. Stir in boiling water.

SPICED MEXICAN CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
• In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.
• Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
• Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

SPICED CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour two 9-inch round cake pans.
• Mix flour, cocoa, baking soda, cinnamon, nutmeg, and salt together in a large bowl.
• Whisk sugar, melted butter, eggs, milk, yogurt, and rum together in a medium bowl until blended. Make a well in the center of the dry ingredients. Pour in rum mixture, stirring until combined. Pour batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 25 minutes. Allow to cool in the pans. Pierce cakes 15 to 20 times with a toothpick to prepare for rum glaze.
• Melt 3/4 cup butter in water in a saucepan for rum glaze over medium-low heat. Bring to a slow boil. Stir in 3/4 cup sugar and continue to boil, stirring constantly, for 5 minutes. Let mixture cool for 5 minutes, then mix in 7 ounces of rum. Let cool for 15 minutes.
• Meanwhile, melt remaining 1/4 cup butter in another saucepan for chocolate glaze over medium-low heat. Bring to a slow boil. Stir in remaining sugar and continue to boil, stirring constantly, for 5 minutes. Let mixture cool for 5 minutes, then mix in remaining rum and chocolate bar until melted.
• Pour rum glaze over the tops of the cakes while still in the pans. When tops are saturated, turn out onto plates and drizzle more on the bottoms. Repeat until all rum glaze is used. Spread the melted chocolate glaze over the bottom of the cake and then put on the top layer. Spread any remaining chocolate glaze over the top for a nice, dark sheen.

SPICED CHOCOLATE PUDDING

Steps:

• Generously grease 8 half-cup ramekins liverally with butter.
• Pour the chocolate into a food processor and then add the butter and sugar and pulse until the ingredients are combines and then add the remaining ingredients and plus until they form a mass.
• Fill the ramekins to 3/4 full and cover with plastic wrap or tie baking paper on with cooking string.
• Cook the puddings 4 at a time at 100 per cent for 90 seconds.
• Pierce the plastic or paper and stand for a minute before serving with cream and chocolate sauce.

SPICED CHOCOLATE BREAD PUDDINGS

Steps:

• Butter insides of eight 1-cup ovenproof cups. Bring 2 cups cream, the milk, cinnamon sticks, chiles, and vanilla bean and seeds to a simmer over medium-high heat. Remove from heat, cover, and let stand for 30 minutes.
• Place milk chocolate and bittersweet chocolate in a heatproof bowl. Return cream mixture to a simmer, then strain over chocolate, discarding solids. Gently stir until smooth.
• Whisk egg yolks, granulated sugar, and salt in a medium bowl until pale and thick. Whisking constantly, add chocolate mixture in a slow, steady stream. Whisk in bourbon.
• Place challah or brioche in a large bowl, pour in chocolate custard, and gently fold until combined. Let stand for 30 minutes, stirring and pressing down bread occasionally to submerge.
• Preheat oven to 350 degrees. Divide bread and custard among prepared cups. Sprinkle generously with raw sugar.
• Place cups in a roasting pan, and add enough boiling water to reach halfway up sides of cups. Carefully transfer to oven, and bake until puddings are just set, 25 to 30 minutes. Transfer cups to a wire rack, and let cool for 15 minutes.
• Just before serving, beat remaining 1 cup cream with the sour cream and confectioners' sugar until soft peaks form. Top each bread pudding with a dollop of whipped cream, and garnish with ground cinnamon and chocolate curls.