Chocolate Recipes, Sweet and Savory
Chocolate is packed with healthy antioxidants and is surprisingly versatile. Here, sweet and savory dishes that only taste sinful
Almond Chocolate Balls with Fleur de Sel
1 cup almond butter
1/2 cup confectioners' sugar
1 tsp vanilla extract
4 oz dark chocolate, chopped Fleur de sel
1/ In a bowl, mix almond butter, sugar, and vanilla. Roll into 20 equal-size balls. Place on a baking sheet lined with waxed or parchment paper and freeze until firm, about 1 hour.
2/ Stir chocolate in metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)
3/ Roll the almond balls in melted chocolate, garnishing with fleur de sel as you go. Refrigerate until chocolate is set, about 30 minutes.
Makes 20. Per serving (one ball): 120 cal, 9 g fat (2 g sat), 9 g carbs, 60 mg sodium, 1 g fiber, 2 g protein
Had A Few Dark Chocolates? Don't Worry
Pork Tenderloin with Cocoa-Nib Crust
2 Tbsp cocoa nibs*
2 Tbsp brown sugar
1 tsp unsweetened cocoa powder
1/2 tsp freshly ground black pepper
1 tsp cumin powder
1 tsp paprika
1/2 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp Kosher salt or sea salt
1 tsp dried thyme
1 1/2 lbs pork tenderloin
1 Tbsp vegetable oil
1/ Preheat oven to 450°F. In a spice or coffee grinder, or with a mortar and pestle, grind nibs until broken into smaller bits. Mix with remaining ingredients except pork and oil.
2/ Trim off the pork's silvery skin, then rinse and pat dry with a paper towel. Lightly coat all sides with vegetable oil. Rub with a generous amount of the cocoa spice rub.
3/ In an ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add pork and sear until golden brown on all sides, about 8 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest part of meat registers 145°F, about 15 minutes. Let rest 10 minutes before slicing and serving with mango salsa (optional).
Makes 4 servings. Per serving: 230 cal, 4.5 g fat (1.5 g sat), 9 g carbs, 330 mg sodium, 1 g fiber, 36 g protein
*Available at health-food stores.
Hot Chocolate Three Ways
Base
1 1/2 cups low-fat milk
1 1/2 oz dark chocolate, thinly shaved or grated (about ? cup)
Aztec
1/8 tsp nutmeg
1/16 tsp cayenne or chili powder
Chai
1/8 tsp ground ginger
1/8 tsp ground cardamom
1/8 tsp black pepper
1/8 tsp cinnamon
Peppermint
1/2 tsp peppermint extract
2 tsp sugar
In a small saucepan, bring milk to a slight simmer over medium heat. Remove milk from heat and stir in chocolate, along with one of the flavor combos, for 1 minute.
Each makes 2 servings. Per serving (for base hot chocolate; amounts will vary slightly for other flavors): 190 cal, 9 g fat (5 g sat), 22 g carbs, 85 mg sodium, 2 g fiber, 7 g protein
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