Chefs’ Chocolate Recipes, Part 2

By Carolyn Belardo

We got so hungry after posting those chocolate recipes a few days ago, we wanted to share a few more with you. Now that the holidays are upon us, it’s time to fill your home with the satisfying smell of chocolate. That’s what we’ve done in our museum.

Visit Chocolate: The Exhibition before it closes on Jan. 24, and you’ll see what I mean. It’s easy to purchase tickets online.

These recipes come from two local chefs.  Feel free to send us your favorite chocolate recipe.

Chocolate Lamb Ragu
From Drexel University Culinary Arts Senior Ally Zeitz, who runs the Drexel Food Lab

2 large carrots, peeled and diced small
2 celery stalks, diced small
1 large onion, diced small
2 cloves garlic, minced
4 rosemary sprigs, chopped
Olive oil
2 pounds ground lamb
1 tablespoon cinnamon
1 tablespoon cocoa powder
2 cups red wine
4 cups tomato puree
8 ounces Mexican chocolate, chopped
Salt and pepper
1 pound penne pasta
Pecorino cheese, shredded

1. In a large, heavy-bottomed pot, heat olive oil. Add carrots, celery, onion, garlic, and rosemary, and sauté for about five minutes until vegetables start to become soft.

2. Add the lamb and brown it. Season with salt, pepper, cinnamon, and cocoa. Stir in red wine, bring to a simmer and let the alcohol cook out and the sauce reduce slightly. Once reduced, add the tomato puree, and bring to a simmer. Add the Mexican chocolate and adjust seasoning with salt and pepper. Let cook for about an hour so the flavors develop.

3. Cook the pasta in boiling salted water until al dente. Heat sauce with a little bit of the pasta cooking water and bring to a simmer. Drain pasta and coat with lamb sauce.

4. Serve and garnish with cheese.

 

Savory Cocoa Dinner Rolls
Savory Cocoa Dinner Rolls

Savory Cocoa Dinner Rolls
by Drexel University Culinary Arts Senior Ally Zeitz, who runs the Drexel Food Lab

4½ teaspoons active dry yeast
2¾ cups warm water, divided
¼ cup sugar
1 cup butter, softened
8 cups all-purpose flour
1½ cup cocoa powder
1 cup red onion, minced
¼ cup thyme, chopped
4 ounces goat cheese
2 tablespoons salt

1. In a small bowl, pour ¼ cup warm water, then sprinkle with yeast and a pinch of sugar. Whisk to combine and let dissolve. Let sit for about 10 minutes until active and foamy.

2. In the bowl of a stand mixer, combine ½ cup of water, butter, sugar, cocoa powder and 4 cups of flour. Using the dough hook on low speed, stir in the yeast mixture. Once combined, add the remaining 2 cups of warm water. When incorporated, add as much of the rest of the flour as necessary for a smooth dough to form. Add the salt, onion, and thyme and mix. Turn the dough out onto a clean service and knead until smooth and combined. Place in an oiled bowl and let rise in a warm place for 30 minutes.

3. Once the dough has rested, portion the rolls into 4 ounce balls. Knead in about 2 teaspoons of goat cheese and form into a ball.

4. Place each roll onto a parchment-lined, oiled sheet tray. Spray the tops of the rolls with cooking spray, cover with plastic wrap and allow to proof for 15 minutes.

5. Place the proofed rolls into a hot 350°F oven for 20 minutes, or until rolls sound hallow when tapped.

6. Serve alone with butter, or with whole grain mustard and sliced prosciutto.

 

Chocolate Grand Marnier Mousse
From Chef Al Paris, Paris Bistro & Jazz Café

Makes 6 to 8 servings

10 ounces chopped bittersweet chocolate
Juice and zest of 1 orange (simmer and strain)
4 cups heavy cream, divided use
1/3 cup Grand Marnier
4 egg yolks
1 tablespoon sugar
Orange slices and mint leaves, for garnish

1. Add chocolate and orange juice into one cup of heavy cream (brought to simmer).
2. Melt chocolate, stirring easily.
3. Remove from heat and add Grand Marnier.
4. Whip egg yolks until creamy with sugar.
5. Add to chocolate slowly.
6. Whip 3 cups heavy cream until soft peaks form.
7. Fold in chocolate mixture.
8. Place into pastry bag and pipe into chilled glasses.
9. Refrigerate until needed. Take out of refrigerator 30 minutes before serving.

Can garnish with orange segment and mint.

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