photos by Shannon Richardson

Chocolate

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Simply, there is no other food better suited for an issue devoted entirely to women. Chocolate is the sweetest, most sinful treat, dark, rich and reliably satisfying. Whether eaten in comfort or in celebration, there is no such thing as having too many chocolate recipes.

Recipes tested by Kathy Mitchell

Flourless Chocolate Cake
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract

Preheat oven to 300 degrees. Grease an 8-inch round cake pan and dust with cocoa powder.

In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.

Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

Chocolate Mousse
8 (1 ounce) squares semisweet chocolate, coarsely chopped
1/2 cup water, divided
2 tablespoons butter (no substitutes)
3 egg yolks
2 tablespoons sugar
1 1/4 cups whipping cream, whipped

In a double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small, heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight. Top with additional whipped cream and fresh fruit, if desired.

Traditional Chicken Mole
A dusting of cayenne pepper
1 ½ tsp. freshly ground black pepper
1-1/2 pounds chicken, cubed or cut into strips
4 tablespoons olive oil, divided
2 tablespoons mild chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1-1/2 ounces unsweetened chocolate
4 (14.5-ounce) cans stewed tomatoes

Sprinkle chicken with spices and toss gently to coat. Heat 2 tablespoons olive oil in a large pot and add chicken. Cook 4 to 5 minutes, or until just cooked through. Remove chicken with a slotted spoon and reserve.

Meanwhile, combine chili powder with cumin, cinnamon and more cayenne pepper and black pepper as desired. Heat 2 tablespoons of olive oil in the same pot and add chili powder mix. Stir with a spoon and heat over medium heat until blackened, about 6 to 8 minutes.

Reduce heat to low, stir in chocolate, and continue stirring until melted. When chocolate is fully melted, add stewed tomatoes and bring to a boil. Cook for 10 minutes, stirring often. Add chicken and continue cooking until heated through, about 5 minutes. Serve warm with corn tortillas, beans and rice.

Drinking Chocolate
2 1/4 cups whole milk
1/4 cup water
1/4 generous cup of superfine Baker's Sugar
1 3.5 ounce bar of bittersweet chocolate-at least 70% cacao, finely chopped
1/4 cup unsweetened cocoa, loosely packed

Combine milk, water and sugar in a medium saucepan. Heat mixture over medium until it reaches a rolling boil. Add the chopped chocolate and cocoa powder. Whisk these ingredients into milk mixture and return to a rolling boil. Reduce heat to very low and simmer 1 ½ to 2 minutes to thicken

Blend for 5 minutes with an immersion blender or in a regular blender for 30 seconds or until drinking chocolate is thick and foamy. Serve with biscotti for dipping.