Chocolate Jalapeno Recipes Spicy Chocolate Cake
1 cup semisweet chocolate chips, melted
1 1/4 cups white sugar
3/4 cup butter
1 teaspoon vanilla extract
3 eggs
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 tablespoons diced jalapeno peppers
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cinnamon, baking soda and salt. Set aside.
2 In a large bowl, cream the butter, sugar and vanilla until light and fluffy. Beat in the eggs one at a time, then stir in the melted chocolate. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Stir in jalepenos.
3 Pour into a 9x13 inch pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Chocolate Chili
Makes: 4 servings
1 1/2 pounds Ground beef
1 cup Vegetable oil -OR- olive oil
5 medium Onions -- chopped coarsely
2 cups Tomato juice
3 cups Water
5 tablespoons Chili powder
3 tablespoons Cumin -- ground
3 tablespoons Oregano
3 tablespoons Cocoa powder -- unsweetened
3 tablespoons Cinnamon
2 tablespoons Garlic -- chopped fine
3 tablespoons Masa harina
Cook meat about 20 minutes until they lose pink color but not browned. Place in bowl. Heat oil in same pan and Sautee onions until translucent. Stir meat into onions. Add tomato juice 3 cups of water, the chili powder, cumin, oregano, cocoa, cinnamon, and salt. Blend. Bring to boil, uncovered, for an hour. Stir in the garlic, cornmeal, and simmer for 10 minutes.
Spicy Chocolate Tart
posted by Angele and Jon Freeman
Chocolate dough:
1 cup unbleached all-purpose flour
2 tablespoons cocoa powder
1/4 cup sugar
1 pinch salt
1/2 teaspoon baking powder
4 tablespoons unsalted butter
1 large egg
Chocolate filling:
1/3 cup water
1/3 cup sugar
1/2 stick unsalted butter
6 ounces semisweet chocolate
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
For the dough: Place flour in a mixing bowl and sift the cocoa powder over it. Stir in the sugar, salt and baking powder. Rub in the butter finely, leaving the mixture cool and powdery. Beat the egg and stir it into the dough. Press the dough together and wrap and chill it.
Preheat oven to 350 degrees and set rack in the lower third of oven. On a floured surface, roll the dough and line a buttered 10-inch tart pan. Set aside while preparing filling.
In a saucepan, over medium heat, bring sugar and water to a boil. Add butter and continue heating to melt butter. Off heat whisk in finely cut chocolate. Whisk eggs with spices, then whisk in chocolate mixture. Pour into tart shell.
Bake for about 30 minutes, until well risen and firm. Cool on a rack. Unmold tart and serve with sweetened whipped cream.
Wild Chocolate and Chili Torte Spicy Chocolate Popcorn
8 C. popped popcorn
3/4 C. chocolate-flavor drink mix
1 tsp. cinnamon
1/8 to 1/4 tsp. cayenne pepper
Blend drink mix, cinnamon and cayenne pepper. Toss popcorn and drink mix mixture
together. This is very HOT!
Spicy Chocolate Yogurt Shake
Ingredients
8 oz. (1 cup) plain or vanilla yogurt
1 banana, ripe
1 c. ice cubes
1 T. Cappuccino Chocolate
Preparation
In a blender or food processor, blend until drink is smooth.
Serve. Makes 2 shakes.
Chocolate Chili Ice Cream
by Mimi
9 oz. fine quality bittersweet chocolate
2 oz. unsweetened chocolate, chopped
2 cups heavy cream
1 cup milk
6 large egg yolks
1/3 cup firmly packed dark brown sugar
2 teaspoons cinnamon
2 TBS Kahlua
1/2 teaspoon crumbled pequin chilies *(wear rubber gloves)*
1/2 cup blanched whole almonds, toasted, cooled, and chopped
In a metal bowl set over a pan of barely simmering water, melt 6 oz. bittersweet chocolate and unsweetened chocolate, stirring until the mixture is smooth. Remove bowl from heat. In a heavy saucepan, combine cream and milk and bring mixture just to the boiling point. In a separate bowl, whisk together the egg yolks and brown sugar. Add yolk/sugar mixture in a steady stream, whisking, to the milk mixture and then return this final mixture back into the pan. Cook this custard over moderately low heat, stirring, until it reaches 170F on a thermometer. Strain through a fine sieve into a holding bowl, and whisk in the melted chocolate, cinnamon and Kahlua. Let the mix- ture cool completely and freeze in an ice cream freezer according to manufacturer's instructions. Add the remaining 3 oz. of chopped fine bittersweet last few minutes of freezing time.
Makes about 1.5 quarts.
Aachener Printen Chile Mole
2 Tbs. oil
1 onion, chopped
2 cloves garlic, chopped
1 lb. lean beef, chili grind
1 (16 ounce) can tomato puree
1 (6 ounce) can tomato paste
1 tsp. ground cumin
4 fresh green chilies, parched, peeled, seeded, and chopped
1 cup water
2 ounces bittersweet chocolate, divided
2 Tbs. ground red chili
1 beef bouillon cube
Method: Sauté onion and garlic in oil till tender. Add meat and stir to brown. Stir in 1 ounce of chocolate and all remaining ingredients. Mix well, bring to a boil. Reduce heat, simmer, uncovered, for 1 hour, stirring occasionally. Stir in remaining chocolate and cook till it is thoroughly blended.
Enjoy!
Chocolate and Chilies 
Couldn't resist! Have fun with the recipes!
