People are always amazed that you can do more than simply bake with chocolate. You can may light, frozen desserts with chocolate and warm, comforting main courses with chocolate. Chocolate can really be incorporated into your daily diet without you actually sitting there nibbling on a bar, although that’s nice too. Surprise your friends with the Aztec Turkey recipe for Cinco de Mayo. Really mix it up and serve the cooling Italian Chocolate Tortoni as a dessert. No reason you can’t mix cultures. Chocolate has touched almost every culture in the world. I listed the Italian Chocolate Tortoni recipe first since it needs to freeze overnight. This is a great dessert to have on hand during the upcoming summer months.
Italian Chocolate Tortoni
* 2 egg whites
* 1/4 cup sugar
* 2 cups whipping cream
* 1/4 cup sugar
* 2 tablespoons instant coffee powder
* 2 egg yolks, slightly beaten
* 1 teaspoon vanilla
* 1/2 cup dark chocolate, chopped
* 1/2 cup coarsely chopped toasted almonds
1. With electric mixer, beat egg whites until stiff.
2. Continue beating while adding 1/4 cup sugar.
3. In another bowl, whip the cream with 1/4 cup sugar and coffee powder.
4. Add the egg yolks and vanilla.
5. Fold into the egg whites.
6. Melt the chocolate in a double boiler, and allow to cool slightly. Fold into the egg white mixture with the almonds.
7. Divide into 8 muffin cups placed in muffin tins or custard cups.
8. Freeze at least 6 hours or overnight.
9. Garnish as desired with whip cream, chopped almonds or chocolate curls
1 turkey breast
1 t sea salt
2 medium yellow onions, chopped
2 T. olive oil
2 cloves garlic
2 T chili powder
1 c. nuts (almonds, walnuts, or cashews) ground
2 oz Mexican chocolate
1 c. black olives, pitted
Cut the best into four pieces. Place chicken a Dutch oven with enough water to cover. Bring to a boil. Add salt. Simmer for 30 minutes. In a skillet, add olive oil and brown onion. Add onions, garlic, chili powder, red pepper, nut and chocolate to turkey. Cover and simmer for 15 minutes. Add olives and simmer 5 more minutes. Serve over rice if desired. (For the recipe in the photo, I also used cubed yellow potatoes.)