Chocolate Black Russian

I found this recipe on a calendar this week. It makes a great dessert if you serve the liqueurs over the ice cream but don't blend the ingredients. A touch of whipping cream would top it off beautifully.
Ingredients:
2 Tsp - 30 ml Kahlua
1/2 cup - 125 ml Chocolate Ice Cream
1 Tsp - 15 ml Vodka
fsa: 1 serving
R/
Blend ingredients
Pour into a large cocktail glass
-- adapted from a recipe by www.cdkitchen.com

Cream Truffles

The first time I made this recipe, I was married less than one year and I wanted to surprise my husband with some true Belgian chocolate. They weren't perfectly round and had some odd shapes sometimes. But they were Oh So Good! The recipe calls for only a few ingredients, so that many people with allergic or other dietary challenges can equally enjoy it.

Ingredients:
170g (6 oz) Leonidas dark Chocolate for baking
100g ( 3 oz) Unsalted Butter
60 ml (4 Tsp) Cream
130g (1/2 cup) Icing Sugar
50g Cocoa powder
fsa/30 Truffles
R/
1. Grate the chocolate fine.
2. Mix the butter and cream together. Melt in a boiler, stirring continuously.
3. Add the icing sugar and keep stirring.
4. Let chill until firm.
5. Take teaspoons of the mix and coat with cocoa powder.
6. Keep at room temperature.
Variation: Use chocolate vermicelli for coating instead of cocoa powder.

Chocolate Recipe I

I'll be posting recipes every Tuesday, using chocolate as one of the ingredients. Recipes with chocolate do not necessarily have to be sweets, candy or desserts. As you can see in today's recipe, they can be part of the main course.

Chili Cheese Casserole for a Crowd.

I made it first for one of our Anniversary parties a few years ago and it was so much enjoyed that many people have asked me for this recipe ever since. To honor my Pharmaceutical training and background , I take the liberty to write my recipes out in the pharmaceutical way. R = take; fsa = make according to the art

The ingredients in this flavorful dish are reminiscent of mole, the Mexican sauce made from onion, garlic, chiles and chocolate. The chipotle chiles add a smoky flavor, though they can be omitted.

R/

2 teaspoons olive oil

2 cups chopped onion

1 cup chopped green bell pepper

1 cup chopped red bell pepper

1 ½ tablespoons chili powder

1 tablespoon dried oregano

1 tablespoon MANON'S unsweetened cocoa

1 teaspoon ground cumin

6 garlic cloves, minced

2 cups water

1 ½ cups uncooked bulgur, cracked wheat (or for those on a gluten-free diet: brown rice)

2 tablespoons minced fresh cilantro

1 (16 ounce) can pinto beans, drained

1 (16 ounce) can black beans, drained

1 (14.5 ounce) can no-salt added diced tomatoes, undrained

1 (14.5 ounce) can vegetable broth, undiluted.

2 drained canned chipotle chiles in adobo sauce, minced (I usually omit these)

Cooking spray

2 cups (8 ounces) shredded reduced fat Mexican cheese blend, divided.

3 ½ ounces bite-size baked tortilla chips (about 66 chips)

fsa/

1. Preheat oven to 375°.

2. Heat oil in a Dutch oven over medium-high heat. Add onions and next 7 ingredients; sauté 5 minutes. Add water and next 7 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally.

3. Spoon half of bean mixture into a 13 x 9 inch baking dish coated with cooking spray; sprinkle with 1 cup of cheese. Top with remaining bean mixture. Cover and bake at 375° for 40 minutes. Uncover; sprinkle with remaining 1 cup cheese. Bake an additional 10 minutes or until cheese melts. Serve with chips. Yield: 11 servings (serving size: 1 cup casserole and 6 chips)

POINTS: 5

DIABETIC EXCHANGES: 2½ starch, 1 Veg, 1 MF Meat.

PER SERVING: CAL 271 (19% from fat); PRO 15g; FAT5.7g (sat 2.6g); CARB 44.2g; FIB 8.2g; CHOL 7mg; IRON 2.9m; SOD 580mg; CALC 220mg

©Down to Earth, Weight Watchers Magazine, 2000.