6 Recipes That'll Take Your Love Of Chocolate To A Whole New Level (2024)

2 tsp safflower oil
2 lb lean ground beef sirloin
1 lg red bell pepper, chopped
1 lg yellow onion, chopped
3 cloves garlic, minced
¼ c unsweetened cocoa powder
3 Tbsp chili powder
2 tsp ground cumin
2 tsp dried oregano
1 tsp cayenne
5 c low-sodium chicken broth
2 cans (15.5 oz each) red kidney beans, rinsed and drained
1 Tbsp apple cider vinegar
Shredded Cheddar, chopped onion, and tortilla chips, for serving

1. HEAT 1 tsp of the oil over medium-high heat in large heavy pot or Dutch oven. Add beef and cook until browned, 5 to 7 minutes. Transfer to medium bowl with slotted spoon and set aside. Drain excess fat and liquid from pot and heat remaining 1 tsp oil. Add bell pepper, onion, and garlic to pot. Cook until soft, about 5 minutes. Stir in cocoa, chili powder, cumin, oregano, cayenne, and 1 tsp each kosher salt and black pepper. Stir until combined and fragrant, about 30 seconds.
2. RETURN beef to pot. Stir in broth and beans and bring to a boil. Reduce heat to medium and simmer, partially covered, 25 to 30 minutes. Add vinegar and stir to combine. Serve with shredded Cheddar, diced raw onion, and tortilla chips.

NUTRITION (per serving) 385 cal, 44 g pro, 30 g carb, 8 g fiber, 4 g sugars, 11 g fat, 3.5 g sat fat, 714 mg sodium

4 dried pasilla chiles
1 can (14.5 oz) diced tomatoes
1 med yellow onion, roughly chopped
3 oz bittersweet chocolate, finely chopped, + more for topping
2 tsp ground cumin
2 cloves garlic, smashed and peeled 1 tsp cinnamon
1 Tbsp safflower oil
2 ribs celery, diced
4 c low-sodium chicken or vegetable broth
2 med carrots, diced
1 lb cooked turkey breast, shredded (about 3 c)
Sour cream or Greek yogurt, diced avocado, and pepitas, for serving

1. PLACE chiles in medium bowl and cover with boiling water. Place plate over chiles to keep them submerged and let steep until soft, about 10 minutes. Drain, reserving ½ cup soaking liquid, and remove stems (and seeds, if desired).
2. PLACE chiles, reserved soaking liquid, tomatoes (with juice), onion, chocolate, cumin, garlic, cinnamon, and 1 tsp each kosher salt and black pepper in blender and puree until smooth.
3. HEAT oil in large pot or Dutch oven over medium heat. Add celery and cook 2 minutes. Add chili mixture to pot and cook 1 minute. Add broth and carrots and bring to a simmer over medium-high heat. Cook until vegetables are tender, about 15 minutes. Stir in turkey and cook until heated through. Serve with sour cream, avocado, pepitas, and grated chocolate, if desired.

NUTRITION (per serving) 275 cal, 29 g pro, 20 g carb, 5 g fiber, 9 g sugars, 11 g fat, 3.5 g sat fat, 598 mg sodium

2 c warm water (105-115°F)
4 ½ tsp active dry yeast (2 ¼-oz packets)
4 tsp honey
6 Tbsp safflower oil
¼ c dark molasses
2 Tbsp apple cider vinegar
2 Tbsp grated shallot
4 c bread flour
2 c med rye flour
½ c unsweetened cocoa powder
4 tsp caraway seeds
2 tsp fennel seeds

1. COMBINE water, yeast, and honey in medium bowl. Stir gently and then set aside until foamy, about 10 minutes. Stir in oil, molasses, vinegar, and shallot. Set aside.
2. WHISK bread flour, rye flour, cocoa, caraway seeds, fennel seeds, and 2 tsp kosher salt in large bowl. Stir in wet ingredients until just combined. Place on lightly floured surface and knead until smooth and elastic in texture, 15 to 20 minutes. (Alternative method: Add dough to stand mixer and mix with dough hook on medium-low 5 minutes.)
3. PLACE dough in lightly oiled bowl, turning to coat completely. Cover bowl with clean kitchen towel and let rest until dough doubles in size, 60 to 90 minutes.
4. HEAT oven to 400°F. Punch dough down, shape into large round loaf shape (boule), and place on parchment-lined baking sheet. Cover again with clean kitchen towel and let rise 30 minutes.
5. REMOVE towel and cut large X into top of loaf. Bake until deeply browned, 30 to 40 minutes. Let cool 15 minutes. Slice and serve warm.

NUTRITION (per slice) 197 cal, 5 g pro, 34 g carb, 3 g fiber, 4 g sugars, 5 g fat, 0.5 g sat fat, 196 mg sodium

1 can (28 oz) whole tomatoes
1 med yellow onion, roughly chopped
3 dried guajillo chiles, stemmed
1 - 2 lg chipotle chiles in adobo sauce, + 1 Tbsp sauce
½ c sliced almonds, toasted
⅓ c raisins
4 oz bittersweet chocolate, finely chopped
3 cloves garlic, smashed and peeled
1 Tbsp safflower oil
1¼ tsp ground cumin
¾ tsp cinnamon
12 boneless, skinless chicken thighs (5–6 oz each, about 4 lb)
3 c cooked rice, for serving
Cilantro leaves, for serving

1. HEAT oven to 325°F. Puree tomatoes (with juice), onion, guajillos, chipotles with sauce, almonds, raisins, chocolate, garlic, oil, cumin, cinnamon, and 1 tsp kosher salt in blender until smooth and creamy, about 5 minutes. (Add as much as½cup water, if necessary.)
2. TRANSFER to large Dutch oven or heavy pot and bring to a simmer over medium heat, stirring occasionally. Add chicken to pot, cover, and place in oven. Cook until chicken is very tender and sauce has thickened, 60 to 75 minutes. Serve with½cup sauce and cooked rice, and garnish with cilantro.

2 Tbsp unsweetened cocoa powder
1 Tbsp freshly grated lime zest
2 tsp ground cumin
½ - 1 tsp cayenne
1 scallion, finely minced
1 lg clove garlic, finely minced
1 boneless pork loin roast (about 3 lb), trimmed of excess fat and tied
Lime wedges, for serving (optional)

1. HEAT oven to 425°F. Lightly coat large sheet pan with cooking spray. Combine all ingredients except pork, with 1 tsp each kosher salt and black pepper, in small dish. Rub pork with spice mixture and place on pan. Bake 15 minutes.
2. REDUCE heat to 350°F and continue to roast until internal temperature of pork reaches 145°F, about 30 minutes. Remove pork from oven and let rest 10 minutes. Remove twine and slice roast thinly against grain. Serve with lime wedges, if desired.

NUTRITION (per serving) 326 cal, 46 g pro, 2 g carb, 1 g fiber, 0 g sugars, 14 g fat, 5 g sat fat, 416 mg sodium

1½ c cake flour
1 c maple sugar or regular sugar
½ c unsweetened cocoa powder
1 tsp baking powder
1 tsp ground ginger
3 lg eggs, beaten
¾ c whole milk
⅔ c olive oil
1½ tsp vanilla extract
½ c dark chocolate chips
⅓ c chopped crystallized ginger

1. HEAT oven to 350°F. Lightly coat 9" × 5" loaf pan with cooking spray. Whisk flour, sugar, cocoa, baking powder, ground ginger, and ¼ tsp kosher salt in large bowl.
2. WHISK eggs, milk, oil, and vanilla in medium bowl. Stir into dry ingredients until just combined. Fold in chocolate chips and crystallized ginger. Transfer to loaf pan.
3. BAKE until wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool 10 minutes, then turn cake out and cool completely. Slice and serve.

NUTRITION (per slice) 232 cal, 4 g pro, 27 g carb, 2 g fiber, 13 g sugars, 13 g fat, 3.5 g sat fat, 82 mg sodium