Chili Chocolate Pate 

Here’s all you need:

4 ounces Mexican chocolate (or more)

4 ounces bittersweet chocolate

1 2/3 cups heavy cream

5 tablesppons butter (softened)

3 tablespoons unsweetened  cocoa powder

1 tablespoon ground expresso beans

1 tablespoon cinnamon

1 teaspoon cayenne pepper  (for an extra kick) 

1 1/4 cups chopped toasted almonds

1 teaspoon vanilla extract 

Optional: 2 teaspoons brandy or liqueur of your choice 

Here’s all you do:

1. Melt the chocolate in a small sauce pan over hot water
2. Heat the cream in a saucepan until nearly scalded (just about to boil). Add melted chocolate, butter, expresso beans, cinnamon (and red pepper to taste) and stir briskly until the mixture cools. 
3. Stir in the vanilla extract, nuts and liqueur
4. Spoon the mixture into a small pate or cheese crock and cover with plastic wrap. If the pate is to be served within 2 to 3 hours leave a room temperature. To serve after refrigerating add a bit of warm cream to soften the chocolate again to a smooth consistency. 

Orange and Zesty Chocolate Ginger Shortbread

More chocolate intensity, yet not too sweet.  The recipe, again adapted from The Joy of Chocolate, melts in the mouth and just a bite satisfies for a rich dessert.   I make it easy on myself by foregoing the traditional shortbread mold, and rolling the dough refrigerator-cookie-style.   Kick it up a notch with the addition of fresh ginger, cinnamon, orange zest  and cardamom. . . and yum.   

Here’s what you need:

1 ounce unsweetened chocolate 

1 stick unsalted butter

2/3 cup confectioners’ sugar

2 tablespoons cocoa powder

1 1/4 cups sifted all purpose flour

1 tablespoon cornstarch

2 or 3 tablespoons fresh grated ginger

1 tablespoon cinnamon

1 tablespoon orange zest

1 teaspoon cardamom seeds

1/2 cup chopped pistachio nuts (optional)

2 tablespoons cream

Here’s what you do:

1. Preheat oven to 350 degrees
2. Melt chocolate over hot water and cool
3. Cream butter and sugar together, add chocolate and blend well
4. Stir cocoa, flour and cornstarch into the butter mixture, blend until the mixture lightly crumbles.  Add cream to moisten dough. 
5. Form dough into a log, as you would with refrigerator cookies. Refrigerate for thirty minutes.  Cut log into thin slices and place on a greased cookie sheet
6. Bake for 25 minutes