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Holy Molé Tacos Cinco de Mayo Treat

What DOVE CHOCOLATE DISCOVERIES™ ingredients you need:
- 1 cup of Sweet ‘n’ Tangy Chocolate Molé Sauce

You’ll also need:
- 3 chicken breasts, cut in half*
- Salt and pepper
- ¼ cup chicken broth or stock
- 2 tablespoons peanut butter
- 8 -10 flour tortillas
- Iceberg lettuce, washed, and separated into cups for making wraps (optional)
- Taco fixings: chopped onions, cilantro, sour cream, pico de gallo and lime.

Directions:
1. Season chicken on both sides with salt and pepper.

2. In a large sauté pan over medium heat, combine Molé Sauce, chicken broth and peanut butter. Add chicken and turn to coat with sauce.

3. Cover and bring to a simmer over medium-low heat. Cook for about 15 minutes, flipping chicken over and coating with sauce about every 5 minutes. If the Molé gets too thick, add a little chicken stock or water to the pan and swirl in.

4. Once chicken is cooked through, remove from heat and shred with a fork. Add shredded chicken back to Molé Sauce and toss to coat.

5. Microwave tortillas wrapped in a clean kitchen towel for about 1-2 minutes until soft and pliable.

6. Make tacos with either a tortilla, lettuce wrap, or both. Serve chopped onion, cilantro, sour cream, pico de gallo and lime on the side.

** You can also use store-bought cooked rotisserie chicken or leftover grilled chicken if you’re in a pinch for time. Just shred up and add to warm mixture of Molé Sauce, chicken broth and peanut butter until heated through.

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Easy Chocolated Bean Dip

Ingredients:

1 (15 oz) jar pinto beans (refried beans will work in a pinch)
1/2 cup sour cream
1 tablespoon DCD Sweet ‘n’ Spicy Cocoa Rub
1/2 cup DCD Sweet ‘n’ Tangy Mole’ Sauce
Juice of 1/2 lime
1/2 teaspoon salt (add more to taste)
6-8 oz Cheddar or Monterey Jack cheese, shredded
1 tablespoon chopped cilantro, for garnish

Directions:
1. Preheat oven to 400 degrees F.
2. Combine all ingredients in a food processor and blend until smooth (approx. 30-60 seconds)
3. Taste, and add salt if needed.
4. Divide into several ramekins or small glass Pyrex dishes. Top with shredded cheese, and bake for
13-15 minutes, or until cheese is melted and bubbly.
5. Let cool and serve with tortilla chips.
Chef’s Tip: If you like your bean dip more
creamy, add an additional 4 oz of sour cream.

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Creamsicle Martini Recipe 

PLUS…A Sweet Deal for Host & Customer 

Our birthday gift to you, Host a $500 party in April and get our Best-Selling Chocolate and Mudslide Martini Mixes for FREE! ($40 value).

PLUS customers take $5 OFF our Chocolate Martini AND Mudslide Chocolatini Mix all this month.

Use it to whip up this fabulous Creamsicle Martini:

INGREDIENTS
2 ounces mandarin orange-flavored vodka
2 ounces DOVE CHOCOLATE DISCOVERIES™ (DCD) Chocolate Martini Mix
1 ounce Irish Cream
1 ounce light cream or half and half
1 cup ice
Optional garnishes: Chocolate-covered strawberry, DCD Chef Series Dark Chocolate (shaved), Chocolate-covered pretzel rod

PREPARATION
1. Shake the vodka, martini mix, Irish Cream and light cream in a martini shaker with ice to chill.
2. Pour into a 12-ounce martini glass and garnish as desired.

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Homemade Girl Scout Thin Mints

Homemade Thin Mint Cookies

Yes.  I made thin mints.  They were easy.  You can make them too.  No more waiting, waiting, waiting all year long for that teensy tiny window of time when they are available to buy from the cute little girls in their cute little uniforms.  I personally prefer the shortbread girl scout cookies, but my handsome hubby is crazy for thin mints so I decided to try these.  Crazy for Girl Scout Cookies?  See also my homemade Samoas, homemade Do-Si-Dos, and my homemade Tagalongs

Recipe from In Katrina’s Kitchen

Ingredients:

Chocolate Wafers:
· 8 ounces butter, room temperature
· 1 cup powdered sugar
· 1 teaspoon vanilla extract
· 1 cup unsweetened cocoa powder 
· 3/4 teaspoon salt
· 1 1/2 cups all-purpose flour
Chocolate Peppermint Coating:
· 1 package mint dark chocolate candy melts (I used Wilton Dark Cocoa Mint Candy Melts, $2.99 at Michaels for a bag)
-or-
· 1 pound good quality semi-sweet chocolate, chopped
· peppermint extract to taste (about 1 teaspoon)

Directions:

Cookie dough: 
In a mixer cream the butter until it is light and fluffy. Add the powdered sugar and continue to cream, scraping the sides of the bowl a couple times if necessary. Stir in the vanilla extract, salt, and cocoa powder. Mix until the cocoa powder is integrated and the batter is smooth and creamy, resembling a thick frosting. Add the flour and mix just until the batter is no longer dusty looking but still a bit crumbly.  It actually looks really crumbly. Turn the dough out onto a clean counter, gather it into a ball, and knead it together into a nice, smooth mass. Divide the dough in 2, flatten into disks, and wrap in plastic wrap. Chill for 15 minutes.

Rollout and bake: 
Preheat oven to 350. Roll dough out really thin, about 1/8-inch. These are called thin mints after all. You can either roll it out between two sheets of plastic, or dust your counter and rolling pin with a bit of flour and do it that way. If the dough is too firm to roll you can microwave it for 5 seconds. Cut out cookies and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack.

Make the peppermint coating: 
Meanwhile, prepare your chocolate coating. Using a double boiler, slowly melt the chocolate, stirring occasionally until it is glossy and smooth. You can add 1 tablespoon of shortening if your chocolate is too thick. Alternatively, use a microwave in short 15-20 second bursts to melt the chocolate. Stir in the peppermint extract if you don’t have the mint candy melts. 

Finishing the cookies: 
Using a fork gently drop the cookies one at a time into the chocolate coating. Flip to coat all sides. Lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan to drain any extra chocolate off the cookie. You are after a thin, even coating of chocolate. Place on a parchment lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set.

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Savory Grilled Pork Chops

INGREDIENTS (for 2)

2-2 inch thick boneless pork chops

Salt & pepper to taste

1/4 cup of  Sweet N Tangy Chocolate Mole Sauce by Dove Chocolate Discoveries

DIRECTIONS

Place pork chops in a small shallow bowl.
Apply salt & peopper to taste on both sides
Brush all sides of chops with the DCD Mole Sauce
Allow to marinate in refrigerator 1-2 hours

Heat BBQ grill to medium
Lightly oil BBQ grill grates
Cook each pork chop 5 minutes, turn 90 degrees to achieve nice grill marks and cook another 5 minutes
Flip the chops over and repeat 5 minutes, turn 90 degrees and cook another 5 minutes
Test with an instant read thermometer to doness at 145F and pull chops off of grill
Allow chops to rest on plate 7-10 minutes where they will continue to cook.

Enjoy!

DCD Savory Buffalo Wings 

INGREDIENTS

1-1/2 to 2 lbs. of chicken wings cut and separated at the joints, tips removed

DIRECTIONS
1. In a small  saucepan, heat 1/2 cup place chicken wings, 2 DCD Chocolate BBQ Sauce tablespoons vegetable oil, until just warm. Place
and 2-3 tablespoons DCD grilled wings into a large Spiced Chocolate Rub. bowl, and toss with BBQ
2. In a large plastic bag eal the plastic bag and Sauce. mix chicken wings inside
the bag to incorporate rub evenly onto each piece.
3. Open bag and pour about 5-6 tablespoons of DCD Chocolate BBQ Sauce in, sealing once again and mixing the chicken to incorporate all ingredients evenly.
4. Refrigerate for at least 8 hours, or overnight.
5. Preheat oven, and lightly oil broiler pan to prevent  chicken from sticking.
6. Arrange chicken under wings cut and separated at the broiler, turning
the joints, tips removed. occasionally, until well
browned and no longer pink in the middle, about
25-30 minutes.

Entertaining Idea
Sweet ‘n’ Spicy Stuffed Mushrooms

Sweet ‘n’ Spicy Stuffed Mushrooms

MAKES 12 STUFFED MUSHROOMS.

INGREDIENTS
• 12 crimini mushrooms
• 2-3 tablespoons olive oil, divided
• 1 tablespoon marsala wine, optional
• Salt and pepper, to taste
• ¼ lb. Italian pork sausage
• 1 teaspoon garlic, minced
• 1 tablespoons DCD Sweet ‘n’ Spicy Cocoa Rub
• 4 oz. cream cheese, softened
• 2 tablespoons flat-leaf parsley, minced
• 2 tablespoons dried breadcrumbs

DIRECTIONS
1. Preheat oven to 350°F. Clean and stem mushrooms. Finely chop stems and reserve. Place caps into a medium bowl, and toss with 1 tablespoon olive oil, marsala if desired, and a pinch of salt and pepper.

2. Heat 1 tablespoon olive oil in a pan over medium-high heat. Add sausage and brown, crumbling with the back of a wooden spoon as it cooks. Cook sausage for about 7-8 minutes, stirring frequently, until completely browned on all sides.

3. Add mushroom stems and garlic, cooking and stirring for another 2 minutes, being careful not to burn garlic. Turn off heat and add Cocoa Rub, tossing to combine. Pour
mixture into a medium bowl and add cream cheese, parsley and breadcrumbs, mixing until well combined.

4. Line a baking sheet with aluminum foil and arrange mushroom caps on foil in a single layer. Fill each cap generously with sausage mixture. Bake for 20-25 minutes,
until stuffing is brown and crispy. Allow to cool for 5 minutes, then serve.

Love easy recipes that make you look like a pro – give me a ring (928-3280)  and let’s talk.

Indulge the chocoholic within and leave the calories alone!

New from Dove Chocolate Discoveries™:

DCD Heavenly Chocolate Sauce

Ingredients
6 ounces DOVE CHOCOLATE DISCOVERIES™ Chef Series Dark Chocolate (3 bars),
2 tablespoons butter,
¼ cup light corn syrup,
1 tablespoon honey,
1-2 teaspoons brandy (optional),
1/3 cup heavy cream,
1 teaspoon vanilla extract,
½ teaspoon freshly grated orange zest (optional)

Preparation
1. Heat chocolate, butter, corn syrup, honey and brandy (if desired) together in a small saucepan over medium-low heat, stirring constantly until chocolate is melted and the mixture is smooth.
2. While stirring, pour in heavy cream and mix until smooth. Remove from heat.
3. Pour in vanilla and orange zest; mix until combined. Serve