It has been said that eating chocolate instigates a biochemical reaction in the body that causes us to feel emotions of “love” and sometimes “lust”. These “feel good” hormones can be stirred-up with some of our favorite Chocolate Recipes…our disclaimer: enjoy with care, you never know what will happen!
Jacqui’s “Hot” Chocolate
Good old-fashioned hot chocolate is great in the winter, but these choco-tinis can be enjoyed anytime…
Godiva Chocolate Recipes
1 oz Godiva Chocolate Liqueur
2oz good vodka (I prefer Grey Goose)
Godiva chocolate powder and/or fine shavings
Optional garnish: sprig of mint, Ovation chocolate stick, orange peel, any type of berries or cherries on a cocktail stick or a Hershey’s Kiss
Take your martini glass and rub a piece of orange around the rim. (If orange isn’t your thing you can use any juice, or even plain old water.) Then dip the rim of the glass into the chocolate powder of shavings.
Pop your liqueur and vodka into a cocktail shaker with ice. Shake well to chill.
Strain into the martini glass.
Garnish with any of the suggested garnishes or sprinkle some of the chocolate powder or shavings into the center of the drink.
Chocolate Recipes “Covered” Orange Martini
½ oz Godiva Chocolate Liqueur
½ oz Grand Marnier Liqueur (or substitute with Cointreau or Triple Sec)
2 oz golden rum
Suggested garnish: twist of orange peel, orange flavored Ovation chocolate stick, canned mandarin oranges on a cocktail stick or a slice of Terry’s Chocolate Orange
Pop your liqueurs and rum into a cocktail shaker with ice. Shake well to chill.
Strain into a martini glass.
Garnish with any of the suggested garnishes.
Little Chocolate Balls of Love (Rigadeiros)
1 cup sweetened chocolate powder
1 stick or 1/4cup butter
2 cans condensed milk
1 cup chocolate sprinkles
Mini cup-cake cases or sweet cases
Put half the butter into a saucepan over a low heat until it melts. (You may choose to use a double-boiler for this recipe.) Then add the condensed milk along with the chocolate powder. Turn the heat up a little. Mix well with a wooden spoon and keep stirring. Simmer over a low heat and keep stirring, for approximately 15 minutes. By now you should be able to run the spoon through the middle of the “goo” in the pan and it will take a few seconds for it to fall back together.
Take the pan off the heat and put aside. You are going to let it cool for about 10 minutes or so.
Prepare your work station. I put grease-proof paper on the kitchen counter, so clean-up is easier.
Put the chocolate sprinkles into a shallow bowl (a soup bowl is good).
Put the other half of the butter on a small plate.
Place a large plate or tray in the middle of your work space.
Have your cup-cake cases on-hand also.
Bring your pan of “goo” to the workstation.
Butter-up your hands before you go any further!
Using your dominant hand, and usually your fore-finger, thumb and middle finger, pick up some of the “goo” and roll it into a ball in the palm of your other hand. Make the ball any size you wish, but most recipes will say something like the size of a walnut…you know, kinda truffle-sized.
Roll the ball in the chocolate sprinkles and pop into a cup-cake case.
Continue until all the “goo” is used. You will have to re-butter your hands a few times so they don’t get too sticky.
(Note: this is not a recipe for people who don’t like to get their hands dirty!)
(Note: don’t do this with kids…they’ll keep licking their fingers and the result will be “germ balls” not “love balls”. Yes, this is the voice of experience!)
Leave at room temperature for about one hour and they are ready to serve!
Okay, so the “love” isn’t just about the chocolate in this recipe…you really have to love someone to make them these. If you are making for yourself and you run out of steam, the “goo” is good straight out the pan, just eat with a wooden spoon! Haha!