Serves 4
 
8 ounces bittersweet chocolate (bar or chips)
½ cup heavy cream
1 cup whole milk
1 ½ teaspoons chopped rosemary
½ teaspoon vanilla extract
12 ounces frozen raspberries, thawed with juices
¼ cup granulated sugar
8 slices Pepperidge Farms white sandwich bread
8 ounces room temperature cream cheese
4 tablespoons honey or maple syrup
4 tablespoons melted unsalted butter

1. Combine heavy cream, milk, and rosemary in a saucepan and simmer over low heat for 5 minutes. While the cream mixture is simmering place the chocolate in a medium bowl and set a strainer over it. Pour the rosemary cream over the chocolate, pressing the rosemary to extract more flavor. Let sit without stirring for 5 minutes to melt the chocolate. Add the vanilla and stir until the chocolate is smooth. Keep warm.
   
   
2. Place thawed raspberries and sugar in a bowl and let sit until the sugar is dissolved. Stir to combine. Press the sweetened berries through a strainer over a small mixing bowl to remove the seeds. Set the sauce aside.
   
   
3. Combine cream cheese and honey in a bowl and blend until creamy. Spread the sweetened cream cheese onto four slices of bread and top with the remaining four slices. Brush both sides of the sandwiches with melted butter. Cook the sandwiches on a griddle until each side is golden brown. Remove and cut each sandwich diagonally into quarters and serve with small bowls of the warm chocolate soup and raspberry sauce for dipping. You can grill the sandwiches and refrigerate them whole for up to one day. Warm the sandwiches in a 300-degree oven, cut and serve with the warmed soup and sauce for dipping.

Chocolate ganache is the start of something special. You should always have ingredients on hand for this versatile confection. Truffles, chocolate glaze, whipped frosting, cookie filling, the possibilities are endless! Liz's truffles are a must.

Makes 2 cups of ganache
8 oz bittersweet chocolate bar or chips (60-70%)
1 cup of heavy cream or whipping cream
2 tablespoons unsalted butter
2 tsp vanilla

1. If using a bar chocolate, chop the chocolate using a serrated knife.
2. In a heavy bottomed saucepan heat the heavy cream over moderate heat until steaming.  Do not boil. If the cream is too hot when you add the chocolate it may seize (separate). Remove the pan from the heat.
3. Add the chopped chocolate and butter to the hot cream and stir until the chocolate is melted and the sauce is smooth. Stir in the vanilla.

 
 
Using your Ganache:
 
To frost as a glaze:
     Cool the ganache for 5 minutes (a few minutes longer if you want thicker glaze), then place your cake on a cooling rack over a cookie sheet. Slowly pour the ganache over the cake and spread with an off-set spatula to cover top. Let it drip down the sides. Cool in refrigerator for ½ hour and repeat with remaining ganache.
     If making cupcakes, cool the ganache for 5 minutes (a few minutes longer if you want t thicker glaze),dip the tops of the cupcakes into the ganache and refrigerate to allow ganache to set up. Repeat for thicker coating if desired.
 
Warm ganache is perfect for:
Glazes, filling tarts (then it cools for a thick, fudge-like filling), chocolate dip or fondue, topping for ice cream, cream puffs, and other desserts.
 
To make a spreadable or whipped frosting:
         Pour the ganache into a medium bowl, cover, and allow to cool to room temperature until set, about 1 hour. Gently whip until desired, spreadable consistency then spread with a knife or off-set spatula.
To whip your ganache into a piping frosting, use a handheld or standing mixer, whip room temperature ganache for 2-3 minutes until it is light and fluffy.
 
Perfect for fillings:
Layer cakes, tarts, profiteroles, macarons and sandwich cookies, truffles
  
Flavoring your ganache:
After the chocolate and cream is mixed but still warm, mix in your flavors. 
 
Extracts: 1/2 teaspoon of mint, 1 teaspoon orange, or 1 teaspoon of coconut. 
Liquors: 1 tablespoon of whiskey, brandy, Baileys, or Grand Marnier
You can also add a teaspoon of espresso powder, a pinch of salt.

Serves 6
 
½ cup all-purpose flour
6 Tablespoon unsweetened cocoa powder
¾ cup sugar
¼ cup plus 1 Tablespoon unsalted butter, melted
2 large eggs
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon baking powder
 

1. Prepare a 7-inch baking pan by generously buttering the bottom and all sides. Set aside.
2. Preheat your Air Fryer by setting the temperature to 330 degrees Fahrenheit and allowing it to run for about 5 minutes while you prepare your brownie batter.
3. Combine the flour, cocoa powder, sugar, butter, eggs, vanilla extract, salt, and baking powder in a large bowl and stir until thoroughly combined.
4. Pour the batter into the prepared baking pan and smooth out the top.
5. Place pan into your preheated Air Fryer and bake for 15 minutes or until a toothpick entered in the center comes out mostly clean. Don’t worry if it’s a little moist, it will firm up perfectly once it cools.
6. Remove and allow to cool in the pan before removing and cutting.

I cannot take credit for this incredibly delicious and easy chocolate mousse recipe. This recipe appears on my favorite recipe website Food52. Follow this link to read how this amazing recipe came to be.

Serves 4
3/4 cup (6 ounces) water
8 ounces chocolate (we used 70% bittersweet — choose a high-quality chocolate you love)
ice cubes
whipped cream for topping (optional)
Optional flavoring:brewed espresso, orange liqueur, raspberry liqueur, orange bitters, brewed Earl Grey Tea, 

1. Simply pour water into a saucepan (which will be improved from the gastronomic point of view if it is flavored with orange juice, for example, or cassis puree). Then, over medium-low heat, whisk in the chocolate. The result is a homogenous sauce.
2. Put the saucepan in a bowl partly filled with ice cubes (or pour into another bowl over the ice—it will chill faster), then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely—it will thicken faster). Whisking creates large air bubbles in the sauce, which steadily thickens. After awhile strands of chocolate form inside the loops of the whisk. The whipped chocolate should look like soft pudding. Pour or spoon immediately into ramekins, small bowls or jars and let set. Top with whipped cream and serve.

Flavoring your mousse:
Replace some water with an equal amount of the optional flavoring listed above. Try different flavored liqueurs or tea. I often replace 2 ounces of water with 2 ounces of orange liqueur. If you are using the bitters, add 3-4 drops. 

Note: Three things can go wrong. Here's how to fix them. 

1. If your chocolate doesn't contain enough fat, melt the mixture again, add some chocolate, and then whisk it again. 
2. If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more. 
3. If you whisk it too much, so that it becomes grainy, this means that the foam has turned into an emulsion. In that case simply melt the mixture and whisk it again, adding nothing.

Makes 18 two ounce cookies
 
1/2 cup whole milk 
½ cup butter
1/3 cup sugar 
3 tablespoons cocoa powder 
2 teaspoon vanilla extract
1 cup crunchy peanut butter or sun butter
3 to 3 ½   cups quick oatmeal
1/3 cup dried cranberries, chopped 
¼ tsp salt
 

1. Heat milk, butter, sugar and cocoa over medium heat, stirring constantly, until it simmers and the sugar has melted, about 2 minutes.
   
   
2. Remove the pan from the heat and add the vanilla and peanut butter; stir until peanut butter has melted completely. 
   
   
3. Stir in oatmeal, cranberries, and salt. 
   
   
4. Using a 2 ounce cookie scoop, scoop portions onto a baking pan. Press or leave rounded. Refrigerate to firm up or eat immediately. 

 
*This recipe is VERY flexible. The recipe above should work out just perfectly and does most of the time, but if your cookies come out crumbly, add a little more milk or use less oatmeal next time. 

Makes two servings

1 cup coconut milk, canned, unsweetened.
1 cup whole milk, almond milk, or soy milk
2 Tbs Cocoa Powder
1/2 cup strawberries, fresh or frozen (or berry of choice)
1 tsp honey or maple syrup
Optional: ½ cup spinach 

​
Place all ingredients in blender and blend until smooth. Serve in a tall glass!

Serves 2-4​
 
Cocoa Rub Mix
Makes about ½ cup
 
¼teaspoon dried red pepper flakes
2 teaspoons black pepper
1 tablespoon kosher salt
2 tablespoons brown sugar
1 tablespoon smoked paprika or chili powder (I buy smoked paprika at HomeGoods, TJMax, or Marshall's)
2 teaspoons granulated garlic
2 tablespoons cocoa powder
-Place all the ingredients above in a bowl and mix well. 
 

1-1 ½ pounds steak tips, uncut
2 tablespoons olive oil
4 cups broccoli florets
1 red pepper, cut into 1-inch cubes
1 teaspoon salt
½ teaspoon pepper
 

1. Preheat the oven to 425 degrees. 
2. Generously coat the sirloin pieces with ¼ -1/3 cup of the cocoa rub. Set aside.
3. Place the broccoli, red pepper, olive oil, salt, and pepper onto a rimmed baking pan and toss to coat with the oil evenly. Spread out the vegetables in one layer -do not over crowd.  Place the sirloin pieces at the outside edges of the pan. If you are serving a larger crowd and need another sheet pan, place both in the oven on separate racks with plenty of space between the racks. Place the pan into the oven and cook for 15 minutes or until the sirloin is firm, but still has a little “give” when pressed with your finger. 
4. Remove the pan from the oven. Place the sirloin onto a cutting board, cover with foil to rest for 5 minutes. Place the vegetables onto a serving platter and cover with foil to keep warm. Slice the sirloin and serve with the vegetables. 

 
Variations:

• Pork chops-1-inch thick boneless chops or ½ inch thick bone-in chops
• Boneless chicken breast or boneless chicken thighs
• Marinated Beef (without cocoa rub) with broccoli and peppers. Instead of rubbing with cocoa rub, marinate the sirloin tips for 30 minutes with 1/3 cup of Liz's vinaigrette. Follow the above recipe steps 3 and 4. Serve hot. Or, serve cold and tossed with cold pasta all dressed with Liz's vinaigrette to taste. 

​Makes about ½ cup
 
¼teaspoon dried red pepper flakes
2 teaspoons black pepper
1 tablespoon kosher salt
2 tablespoons brown sugar
1 tablespoon smoked paprika or chili powder (I buy smoked paprika at HomeGoods, TJMax, or Marshall's)
2 teaspoons granulated garlic
2 tablespoons cocoa powder

1. Place all the ingredients in a bowl mix well. Store in a shaker spice bottle.

 
Use as a dry rub on chicken, pork, and sirloin.  Coat surface area of meat generously with the rub and let sit for 5 minutes.  Sear or grill and cook to desired temperature.

This recipe is easy to execute and rich in flavor. Credit for the recipe goes to Serious Eats. Serious Eats is a recipe website that carefully explores each recipe they publish. 
This recipe makes a delicious chocolate mousse too! Chocolate mousse and chocolate soufflé are very similar recipes. Mousse is served cold and soufflé is baked and served hot. Both are delicious! If you want to serve this recipe as a mousse, simply divide it into coupe glasses and refrigerate for 4 hours. Serve cold with whipped cream.

Key steps to remember for soufflé:

• With just 2 of us at home, I have been cutting recipes in half. This recipe worked perfectly as a half recipe.
• I used 7 oz. coffee cups and they worked perfectly fine but the soufflé's did not rise as high over the rim because they were taller than a 4 oz ramekins. You can fill a 7oz cup to the top but you will need to bake the soufflé's longer. 14-15 minutes worked for me. Be sure your coffee cups can be put in the oven before using. 
• When buttering your molds it is easiest to brush melted butter onto the bottom and up the sides. Then coat with your sugar.
• After the chocolate is melted be sure to leave it over the water bath. Keeping the chocolate warm is important for when it comes time to fold in the whipped egg whites.

What do I do with all those extra yolks?!!!  I made a creme brûlée tart. Click here for more ideas.

For the Ramekins:
Softened unsalted butter, for greasing the ramekins (approximately 3 tablespoons)
Granulated sugar, for coating ramekins (approximately 3 tablespoons)

For the Soufflés:
2 1/2 ounces (about 1/4 cup; 70g) heavy cream and/or whole milk
1 3/4 ounces 68-71% dark chocolate, chopped (about 1/3 cup; 50g)
1 3/4 ounces unsweetened chocolate, chopped (about 1/3 cup; 50g)
1 3/4 ounces (1/2 cup; 50g) Dutch process cocoa powder
3 1/2 ounces (scant 1/2 cup; 100g) water-warm water
1 teaspoon vanilla extract
Whites from 8 large eggs, straight from the fridge (8 3/4 ounces; 250g)
3 1/2 ounces (1/2 cup; 100g) granulated sugar
3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

1. Preheat oven to 400°F (204°C) with the convection fan turned off and oven rack in center position. Liberally butter the interiors of eight 4-ounce ramekins, making sure to butter right up to the upper edge of the rim of each ramekin. Sugar the buttered insides evenly, tapping out excess, and set ramekins aside.
2. ​Place 2 1/2 cups water in a 3-quart sauce pan on the stove over medium heat. In a large, heat-proof bowl that will sit comfortably on the pot without toppling over or touching the water below, combine cream and/or milk, dark chocolate, and unsweetened chocolate. Whisk gently until chocolate is melted, cream and/or milk are fully incorporated, and a smooth ganache has formed.
3. Turn off heat, then carefully whisk in cocoa powder, water, and vanilla extract until smooth. Leave bowl atop pot of hot water, off the heat, to keep the ganache warm.
4. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on high speed until they become foamy, about 20 seconds. Reduce mixer speed to medium and gradually add sugar and salt, then return to high speed and whisk the egg white mixture until firm, glossy, smooth peaks form, about 2 minutes.
5. Using a silicone spatula, stir about 1/4 of the egg whites into the chocolate ganache until thoroughly incorporated, to lighten it. Then gently but thoroughly fold in the remaining egg whites, taking care not to deflate the mixture, until no visible whites remain. As soon as there are no more unincorporated whites, spoon soufflé mixture into prepared ramekins just to the top, then even the tops with an offset spatula. (You may prepare soufflés up to this point, and bake later; see note.)
6. Evenly space ramekins on a rimmed half-sheet tray and bake in the center of the oven for 12 minutes for soufflés that are wet on the inside, or 13 to 14 minutes for ones that are drier. The soufflés will have risen tall above the rims of the ramekins and look dry on top. Serve immediately.

​Servings 6
2 tablespoons olive oil 
2 pounds ground beef
2 cups onions, chopped-about 1 large onion
4 garlic cloves, chopped 
1 tablespoon chili powder
1 tablespoon ground cumin
½-1 teaspoon crushed red pepper or chipotle powder (for a smokey flavor)  
3 15.5-ounce canned beans, drained and rinsed-red, black or white beans, and garbanzo beans can be mixed 
2 14.5-ounce cans diced tomatoes with juice
3-4 cups broth-chicken, beef, or vegetable-Add more or less broth depending on how thick you like your chili. 
2 ounces dark chocolate
Kosher salt
Freshly ground pepper
For serving:
1 cup sharp cheddar cheese
½ cup sour cream
1 cup fresh cilantro, chopped
1 bunch scallion, chopped

1. Heat an 8-quart pot or Dutch oven over medium flame, with olive oil.  Add the ground beef and cook until browned. I like to leave the meat in larger chunks, but you can break it down as it cooks if you like it finer. When fully cooked, remove the ground meat and set aside. Leave 3 tablespoons of fat in the pan.
2. Add the onions and sauté 5 minutes or until the onions are soft. 
3. Add the garlic and spices and cook stirring for 1 minute until fragrant. 
4. Add the beans, tomatoes, broth, and chocolate to the onion mix. Bring the chili to a simmer and cook, stirring occasionally for 30 minutes. Season to taste with salt and pepper.
5. To thicken the chili, roughly puree 2 cups of the chili using an immersion or regular blender. Add the puree mix back into the chili along with the cooked beef. Heat to warm through. 
6. To serve, ladle the chili into bowls. Serve with cheese, sour cream, cilantro, and scallions on the side. 

 
Additions: Red peppers, zucchini, butternut squash, mushrooms, shredded chicken.

Makes 3 cups
¼ cup almonds
2 tablespoons sesame seeds
2 tablespoons olive oil or avocado oil
1 small onion, chopped
4 cloves garlic, minced
1/4 tsp chili powder 
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon fennel seeds
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 to 1 teaspoon crushed red pepper
4 tomatoes from 1 can of whole peeled tomatoes
1/3 cup of raisins
1 tablespoon molasses
1 small corn tortilla, torn into pieces
2 cups low-sodium vegetable or chicken broth
1 ounce dark chocolate, 72%
1 tablespoon balsamic vinegar
salt and pepper to taste
 

1. Heat a small sauté pan over medium heat.  Add the almonds and toast, stirring occasionally for 4 minutes or until they begin to brown.  Add the sesame seeds in the pan and cook with the almonds for about 1 minute, stirring occasionally. When cool, place the toasted almonds and sesame seeds into a blender or food processor and process until fine.
   
   
2. Using a large sauté pan, heat the oil and the onion over medium heat. Cook for 5-8 minutes or until onions have softened. 
   
   
3. Add the garlic, chili powder, cinnamon, cloves, fennel seeds, cumin, coriander, and crushed red pepper. Cook for 3 minutes stirring occasionally.  Add tomato, raisins, molasses and balsamic vinegar. Cook for an additional 3 minutes.
   
4. Add the tomato spice mixture, tortilla, and ½ cup of broth to the ground almonds and sesame seeds and process all until pureed.  Return the mixture to the sauté pan and bring to a simmer over medium-low heat. Add the chocolate and stir until melted.  Add the remaining 1-1/2 cups broth.  Reduce the heat to low. Simmer, uncovered 20 minutes, stirring occasionally, to allow flavors to blend. Season with salt and pepper to taste. Serve hot over chicken, fish, pork, or roasted vegetables.  

​6-8 servings
 
8 ounces bittersweet chocolate (60-70% cacao), chopped, chips are fine to use also
¼ cup strong coffee or espresso
6 tablespoons unsalted butter, room temperature
3 egg yolks
½ cup heavy cream or whipping cream
3 egg whites
¼ cup sugar
 
 

1. Fill a saucepan 1/3 full of water.  Bring to a gentle simmer.  Place the chopped chocolate and the coffee into a heatproof bowl or double boiler. Place the bowl on top of the pan (make sure the bowl does not touch the water). Melt the chocolate, stirring occasionally to combine. Remove the bowl from the heat.
2. Whisk the soft butter into the melted chocolate until smooth. One by one, whisk in the egg yolks. Set aside to cool.
3. By hand or with a mixer, whip the cream into soft peaks. Set aside. Wash the whip if using to mix egg whites.
4. In a clean bowl, whip the egg whites until they form soft peaks.  While whipping, sprinkle in the sugar and continue to whip until stiff shining peaks are formed. 
5. Add the cooled chocolate mixture down the side of the whipped egg white bowl, and delicately fold them together. When almost blended fold in the whipped cream. 
6. Spoon the mousse into a single serving bowl, individual cups, or glasses. Cover and chill for 2-4 hours, or overnight.  The mousse will keep refrigerated for 2-3 days.

My chocolate peanut butter cups are a lower carb version Reeses Peanut Butter Cups.  They are just sweet enough to keep my sweet tooth happy. The recipe gets plenty of healthy fat from the coconut oil and peanut butter and they are so easy to make. Be sure to store them in the refrigerator because the high coconut oil content allows them to melt at room temperature. In the photo below you can see that I sprinkled them with chopped rose petals and flaked sea salt. The rose petals are from my garden and dried in a hanging drying rack. I ground them in my spice grinder. 

​¼  cup creamy, natural peanut butter or almond butter
½ cup coconut oil
2 ounces dark chocolate (85% cocoa), roughly chopped. Extra-dark chocolate chips are fine too.

1. Put peanut butter, coconut oil, and chocolate in a microwave-safe bowl and microwave for 1 minute. Remove and stir. Add 30 seconds more if needed to melt all the ingredients.
2. Line up your mini muffin cups onto a baking sheet. Pour the mixture evenly into the muffin cups.
3. Put the tray of chocolates into the refrigerator or freezer to set for at least 2 hours. Keep stored in a covered container in the refrigerator or freezer. If left at room temperature, these chocolate cups will melt!

 

Makes about 30 small truffles
½ cup heavy cream
1 ½ Tbs light corn syrup
8 ounces bittersweet chocolate, chopped
2 Tbs unsalted butter, softened
½  tsp vanilla extract

Truffle coating options:
Flaked salt
​Sifted cocoa powder with ground cinnamon 
Almonds or pecans-toasted and finely ground
Peppermint candy-crushed
Cinnamon Sugar and Cayenne Pepper-a pinch or two of cayenne is all you need
Dehydrated fruit powder-raspberry, blueberry, strawberry

1. In a medium saucepan, bring the cream and corn syrup to a simmer. Place the chopped chocolate in a medium bowl and pour the hot cream and corn syrup over it. Let sit for 2 to 3 minutes, then whisk until smooth. Whisk in the vanilla and butter. Place the bowl in the refrigerator until firm, about 1 hour.
2. Line a baking sheet with parchment paper. Scoop up level tablespoons of the ganache and drop them onto the parchment. You can also use a truffle scoop. Place the baking sheet in the refrigerator for 10 minutes. 
3. If you prefer a more "natural" truffle look, no need to roll the truffles before coating. If you like a more rounded appearance, use your hands, roll each mound of ganache into a ball; you may have to cool your hands in ice water periodically while you work to cool them down.
   Roll 1 truffle at a time into 1 of the coatings. Refrigerate coated truffles for an additional 30 minutes to set. Truffles are best served at room temperature.