Chocolate Recipes

Everyone loves the simple self-indulgence of opening a all-natural dark or milk chocolate bar and biting into it...but their is more to Endangered Species Chocolate than just the bar. For holidays, party or a special occasion, whatever your reason is, we have created some special recipes that will be a hit at your next event.

Chocolate Mousse

(4-6 servings)
4 ounces Endangered Species Chocolate 88% cacao Gourmet Baking Rounds
3 egg yolks
¾ cup heavy whipping cream
½ cup white granulated sugar
1 healthy pinch of salt
1½ cups heavy whipping cream
3 tablespoons white granulated sugar
Extra Whipped Cream (recipe below)
Cacao Nib Pecan Cookies (recipe below)

In small glass bowl, microwave chocolate on high for one minute and stir. Continue to heat for 10 seconds at a time, stirring until chocolate is smooth. Do not heat above 120° F. Set aside.

In a small bowl whisk egg yolks until light and frothy. Set aside.

In medium saucepan, bring cream, sugar and salt to a soft boil. Reduce heat. Pour 1/3 of hot cream into bowl of egg yolks and whisk generously. Slowly pour egg mixture into remaining hot cream. Over medium heat, stir egg and cream mixture until well blended. When mixture nicely coats the back of a spoon, remove from heat and pour into large mixing bowl. Slowly add chocolate to bowl and blend well to make mousse base. Set aside.

In a separate bowl, beat cold heavy whipping cream with sugar until peaks form. Fold whipped cream into mousse base a little bit at a time. When color is uniform, pour mousse into 4-6 parfait or custard dishes. Cool in refrigerator for 3 hours. Serve chilled with Extra Whipped Cream and garnish with a Cacao Nib Pecan Cookie.

Extra Whipped Cream
¾ cup heavy whipping cream
2 tablespoons white granulated sugar

Beat ingredients until soft standing peaks appear.

Cacao Nib Pecan Cookies
½ cup whole pecans
1/3 cup graham cracker crumbs
3 tablespoons brown sugar
2 tablespoons Endangered Species Chocolate Cacao Nibs
3 tablespoons salted butter (melted)

Preheat oven to 350° F. Cover cookie sheet with foil.

Chop pecans, graham cracker crumbs, and brown sugar in food processor to a medium texture. Place mixture in medium bowl and add cacao nibs and butter. Toss until all dry ingredients are damp with butter.

Pour mixture onto cookie sheet and use fingers to press, spread and form one thin 8” x 11” rectangle. Bake 10 minutes. Remove from oven and cool slightly. Score lengthwise and then diagonally to create diamond shaped cookies. Let cookies cool in place completely.

Bittersweet Aztec Truffles

5 oz. Endangered Species Chocolate 88% cocoa Gourmet Baking Rounds 3/4 cup heavy whipping cream
1 pinch salt
2 Tbsp. golden syrup (Lyle’s preferred)
1/2 tsp. vanilla extract
1 tsp. Grand Marnier®
2 tsp. cognac
1/4 tsp. powdered cinnamon
1/8 tsp. powdered ginger
1 tsp. Endangered Species Chocolate Cocoa Nibs
4 oz. Endangered Species Chocolate 88% cocoa Gourmet Baking Rounds (shaved)

In small glass bowl, microwave chocolate on high for one minute and stir. Continue to heat for 10 seconds at a time, stirring until chocolate is smooth. Do not heat above 120° F. Set aside.

Stirring constantly in a medium saucepan, bring cream, salt, and golden syrup to a rolling boil, then remove from heat. Pour cream mixture into a medium glass bowl and let cool to around 100° F.

Gently pour all of the melted chocolate into cooled cream and carefully whisk until well blended. Add all of the remaining ingredients (except shaved chocolate) and blend to make ganache.

Line a 5-1/2” square plastic container with an oversized piece of plastic wrap and pour in the ganache. Tap container to release air bubbles and fold excess plastic wrap over the top of ganache. Refrigerate until firm, about 3 hours.

Use potato peeler to shave 4 oz. of chocolate onto a plate. Remove ganache from container, unwrap, and cut into ½” squares. Leave as squares or shape into balls and press truffles into the shaved chocolate, rolling gently between palms. As an option, roll truffles in cocoa powder. Place finished truffles in refrigerator to chill. Serve cold or at room temperature. Truffles can be stored in airtight container in refrigerator for up to 2 weeks.

Pear Feta Salad with Sugared Cocoa Nibs

1/2 large head of romaine lettuce (torn or coarsely chopped)
1 ripe pear (peeled and sliced)
1/2 large avocado (remove pit and skin, cut into small chunks)
1 Tbsp. lemon juice
1/3-1/2 cup poppy-seed salad dressing (your favorite brand)
1/3 cup crumbled feta cheese
Sugared Cocoa Nibs (recipe below)

Place lettuce in a medium-sized salad bowl. Sprinkle sliced pear and avocado chunks with lemon juice to maintain fresh appearance, then add to lettuce. When ready to serve, pour desired amount of poppy-seed dressing onto salad and toss gently. Sprinkle feta over salad and garnish with Sugared Cocoa Nibs.

Sugared Cocoa Nibs

2 tablespoons Endangered Species Chocolate Cocoa Nibs
3 tablespoons white granulated sugar
water

Place cocoa nibs and 2 tablespoons of sugar into a small frying pan over medium-high heat. Use a spatula to gently stir and coat the nibs. Add 1/2 teaspoon of water to pan and continue to stir over heat until sugar sticks to nibs. Add one more tablespoon of sugar and stir until all nibs are “crusted” with sugar. Be very careful to not overheat or burn sugar. Turn finished nibs onto a heat-proof plate and let cool. Gently break up any clumps.

Also delicious on:
Yogurt
Oatmeal
Ice Cream