For the Love of Chocolate

Strawberry Salad with Chocolate Vinaigrette

Servings: 8 | Prep: 25 min. | Cook: 10 min. | Total: 35 min.

Ingredients:

5 oz. pkg spring mix | 3 oz. baby spinach | 3 oz. prosciutto, fried | 8 oz. strawberries, sliced | ½ cucumber, quartered, sliced | 4 oz. crumbled blue cheese

Dipping Sauce:

½ cup semi-sweet chocolate chips | ½ cup balsamic vinegar | ¼ cup extra virgin olive oil | 2 tsp. honey | Pinch of salt & pepper

Directions:

Fry the prosciutto until crispy in a medium saute pan over medium heat. Wash and slice the strawberries. Cut the cucumber in half, then cut each half again longways and slice. Combine the spring mix, spinach, fried prosciutto, strawberries, cucumber, and blue cheese in a large salad bowl. Melt the chocolate chips in the microwave. Blend chocolate, balsamic vinegar, olive oil, honey, and salt & pepper until smooth in a food processor or blender. Lightly dress the salad. After plating the salad, drizzle with a little more dressing.

Tips & Tricks:

Use a mandolin to slice strawberries and cucumber for consistent slices.

Chocolate Pots de Crème

Servings: 6 | Prep: 2 hrs. 15 min. | Cook: 10 min. | Total: 2 hr. 25 min.

Ingredients:

12 oz. semi-sweet chocolate chips | 6 egg yolks | 3 cups heavy cream, divided | ¼ cup sugar | ⅛ tsp salt | 1 Tbsp. vanilla extract | ¼ cup confectioners’ sugar

Directions:

Place the chocolate chips in a blender. Whisk 2 cups of heavy cream, egg yolks, granulated sugar, salt, and vanilla in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture is thick enough to coat the back of a spoon, 5 to 6 minutes. Pour the cream mixture over the chocolate in the blender. Cover and blend until combined and smooth. Divide the chocolate mixture among ramekins or small cups and refrigerate until set for about 2 hours. Whip the remaining 1 cup of cream and the confectioners’ sugar with a hand mixer until soft peaks form. Top the chilled pots de créme with whipped cream and your favorite berries. Add shaved chocolate (optional).

Tips & Tricks:

Heat the cream mixture slowly to avoid cooking eggs. Instead of whisking by hand, use an immersion blender with a whisk attachment.

Chocolate Crepes with Bourbon Bananas

Servings: 4 | Prep: 1 hr. 30 min. | Cook: 45 min. | Total: 2 hr. 15 min.

Ingredients:

1 ½ cups whole milk | 3 eggs | 4 Tbsp. butter, melted | 2 Tbsp. vanilla extract | 1 cup flour | ¼ cup sugar | ¼ cup cocoa powder | ¼ tsp. kosher salt

Bourbon Bananas: 4 Tbsp. butter | 1/3 cup brown sugar | ½ tsp. cinnamon | ⅛ tsp. nutmeg | Pinch of salt | 6-8 bananas, sliced | ¼ cup bourbon

Chocolate Ganache: 1 cup semi-sweet chocolate chips | ¾ cup heavy cream

Directions:

Melt the butter, let it cool slightly, and set aside. Blend the milk, eggs, vanilla, flour, sugar, cocoa, and salt in a food processor until combined. Pour in melted butter and continue to process until smooth. Refrigerate the batter for an hour. Slice the bananas and set aside. Combine butter, brown sugar, cinnamon, nutmeg, and salt in a medium saucepan. Stir until it becomes
thickened. Add banana slices. Stir to coat bananas. Bring to a boil and add bourbon. Cook until sauce is reduced by half. Set aside. Heat heavy cream slowly over medium heat. Place chocolate chips in a bowl. Pour hot cream over chocolate chips and stir until melted and smooth. Set aside. Remove the batter from the refrigerator. Heat a lightly greased 6-8in. nonstick skillet. Pour ⅛ cup of batter
into the center of the skillet. Lift and tilt the pan to evenly coat the bottom. Cook until the top looks dry, flip, and cook another 20 seconds. Place on parchment paper. Repeat with remaining batter, layering parchment in between crepes. Fill each crepe with 3 Tbsp. of banana mixture and roll up. Drizzle with chocolate ganache and serve.

Tips & Tricks:

Using two skillets makes it easier to flip the crepe without tearing it. Make sure the crepe isn’t sticking to the original pan, then place another pan on top to flip.