TUESDAY TIPS: GREAT WAYS TO USE COCOA NIBS!

One part of the cocoa bean that often gets short shrift is the Cocoa Nib. I've posted cocoa nib recipes, of course, but today my Tuesday Tip is Great Ways to Use Cocoa Nibs. 

Cocoa Nibs are bits of fermented, dried, roasted and crushed cacao beans. Cocoa nibs are not chocolate pieces. They are roasted beans separated from their husks. But, since I'm all about chocolate, I see cocoa nibs as just chocolate in a different form--not sweet--since sugar isn't added. Nevertheless, they have a very unique chocolate taste and interesting texture. There are both raw and roasted cocoa nibs. I prefer roasted cocoa nibs. If you're going to buy cocoa nibs, go for organic, and definitely buy them from a chocolatier you like.

I use cocoa nibs in lots of ways, but my best advice is to use them sparingly until you get the hang of them. They're a bit bitter, and you won't want to overwhelm your dish. You'll soon figure out how many to put into your favorite foods. That being said, I use cocoa nibs in both savory and sweet dishes.

SAVORY

Add them to salads for some special crunch.

For an hors d'oeuvre, roll a log of goat cheese in crushed cacoa nibs.

Use as a crust on chicken.

Add them to chili.

Grind them up and use in your barbecue rub.

Add them to mole´.

SWEET

Roll chocolate ganache truffles in chopped nibs in place of cocoa or nuts.

Add them to pancake batter.

Add them to granola or bake them into granola bars.

Mix into Greek yogurt (I add a little honey, too)

Throw them on your oatmeal.

Add them to smoothies.

Use them as sprinkles on cupcakes

Use them as sprinkles on ice cream.

Add them to brittle instead of nuts.

Use them instead of nuts or chocolate chips in Chocolate Chip Cookies. (see recipe below)

Add them instead of nuts in brownies.

Candy them with a caramel glaze.

Dip them in chocolate for another great snack.

OTHER

Add some to your coffee grinder for a special blend.

Eat some plain.

And here's a surprising use: Chew some as a Breath Freshener.

And, if all else fails, have some around and just smell them. The aroma is quite heady!

Chocolate Chip Cocoa Nib Cookies  
a variation on the traditional Toll House Cookie recipe

Ingredients:
2-1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups dark chocolate chips (or chopped chocolate chunks)
3/4 cup chopped cocoa nibs

Directions:
Preheat oven to 375° F.

Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and cocoa nibs. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Cacao Nib Rub for Tri Tip: National Barbecue Day!

Today is National Barbecue Day! I love cacoa nibs (or cocoa nibs) in my salads for crunch, and I throw them into cookie dough sometimes, too. Dry rubs are great for Tri Tip, and I've posted a few recipes before, usually using cocoa, but this recipe from Scharffen Berger for Cacoa Nib Rub is easy and terrific, and you have that added crunch. This Dry Rub for Tri Tip is perfect for Barbecue Day.

Cacao Nibs are roasted cocoa beans separated from their husks and broken into small bits. Nibs add crunchiness and subtle chocolate flavor to baked goods and savory dishes. They make a great substitute for roasted nuts or chocolate chips, without added sweetness.

This DRY RUB adds an unexpected, sophisticated flavor to your favorite grilled items. The nibs offer a slightly nutty, earthy flavor with slight chocolate overtones. Recipe is for a Tri-Tip, but skirt steak and flank steak work just as well. The rub can stay on the meat overnight, or can be patted on a few hours before grilling.

Scharffen Berger Cacao Nib Rub for Tri Tip

Ingredients
2 tablespoons Scharffen Berger Cacao Nibs
2 teaspoons dried red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon ground (dry) mustard
1/2 teaspoon chili powder
1/2 teaspoon allspice
2 tablespoons brown sugar, packed
2 tablespoons Kosher salt
1 2.5 pound tri tip roast (fat cap left on)

Directions
To make the rub, combine all ingredients in the bowl of a food processor, spice grinder, or mortar and pestle. Grind until the nibs break into particles about the size of coarse cornmeal. Use immediately or store in a tightly covered jar for up to one month.
Rinse and pat the roast dry with paper towels. Generously cover the meat with the rub and wrap in foil or saran wrap. The roast can marinate overnight in the refrigerator.
Remove the roast from the refrigerator and bring to room temperature. In the meantime, fire up the grill. Prepare the grill for indirect cooking, with the coals to either side. Place the meat on the grill, fat side up, not directly over the coals. The internal grill temperature should be between 275 and 300 degrees F. Grill the meat for 40 minutes. Check the temperature with an instant read thermometer. For medium rare meat, remove from grill when the thermometer reads 125 degrees F. Let the roast sit, loosely covered with foil, for several minutes before slicing.

Tombstone Cookies for Halloween

I like the nutty taste and crunchy texture of cocoa nibs, and I'm always looking for new uses for them -- in salads, sauces, and baking. Here's a great recipe that's perfect for Halloween (or any time) for Tombstone Cookies that includes cocoa nibs in the recipe. You can use theses cookies in Graveyard Chocolate Pots de Creme or just serve them on a plate.  Recipe from Sunset. And, here's a link to the Dark Chocolate Graveyard Pots de Creme.

Tombstone Cookies

Ingredients 
2 Tbsp cocoa (or cacao) nibs*
6 Tbsp butter, softened
1/2 cup sugar, plus extra for sprinkling cookies
1 large egg
1/2 teaspoon vanilla
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Melted semisweet or bittersweet chocolate

Directions
Preheat oven to 400°. In blender, whirl cocoa nibs until each is about the size of a grain of rice.
In large bowl of electric mixer, beat butter and 1/2 cup sugar until creamy; beat in egg and vanilla.
In another bowl, whisk together flour, baking powder, salt, and cocoa nibs; gradually add to butter mixture, blending thoroughly, to form a soft dough.
Divide dough into thirds, cover each portion tightly with plastic wrap, and refrigerate until firm (at least 1 hour), or up to 3 days.
On floured board, roll out dough, portion at a time, to 1/8 inch thickness (keep dough refrigerated when not in use). With sharp knife, cut out free-form tombstone shapes (about 1 1/2 by 3 in.; cut bottom edges at an angle to make them easier to poke into the pots de crème), and place slightly apart on ungreased baking sheets. Sprinkle generously with sugar.
Bake cookies until edges are lightly browned, about 8 to 10 minutes. Transfer to racks and let cool completely before handling. Using pastry bag with very fine tip, pipe letters "RIP" in chocolate on at least 8 of the cookies. Stick these cookies into Dark Chocolate Graveyard Pots de Crème and serve the rest of the cookies alongside.

** Cocoa nibs, also called "cacao nibs," give these cookies a mottled look that resembles stone. You can use chocolate-covered nibs made by Scharffen Berger or plain nibs from Dagoba Organic Chocolate.  Don't have any cocoa nibs? Substitute 2 tbsp. finely chopped bittersweet chocolate if you prefer. 

No time to make this great recipe? Use pudding packages and Milano Cookies for a similar graveyard effect!

Great Ways to Use Cocoa Nibs: Tuesday Tip

One part of the cocoa bean that often gets short shrift is the Cocoa Nib. I've posted cocoa nib recipes, of course, but today my Tuesday Tip is Great Ways to Use Cocoa Nibs. 

Cocoa Nibs are bits of fermented, dried, roasted and crushed cacao beans. Cocoa nibs are not chocolate pieces. They are roasted beans separated from their husks. But, since I'm all about chocolate, I see cocoa nibs as just chocolate in a different form--not sweet--since sugar isn't added. Nevertheless, they have a very unique chocolate taste and interesting texture. There are both raw and roasted cocoa nibs. I prefer roasted cocoa nibs. If you're going to buy cocoa nibs, go for organic, and definitely buy them from a chocolatier you like.

I use cocoa nibs in lots of ways, but my best advice is to use them sparingly until you get the hang of them. They're a bit bitter, and you won't want to overwhelm your dish. You'll soon figure out how many to put into your favorite foods. That being said, I use cocoa nibs in both savory and sweet dishes.

SAVORY

Add them to salads for some special crunch.

For an hors d'oeuvre, roll a log of goat cheese in crushed cacoa nibs.

Use as a crust on chicken.

Add them to chili.

Grind them up and use in your barbecue rub.

Add them to mole´.

SWEET

Roll chocolate ganache truffles in chopped nibs in place of cocoa or nuts.

Add them to pancake batter.

Add them to granola or bake them into granola bars.

Mix into Greek yogurt (I add a little honey, too)

Throw them on your oatmeal.

Add them to smoothies.

Use them as sprinkles on cupcakes

Use them as sprinkles on ice cream.

Add them to brittle instead of nuts.

Use them instead of nuts or chocolate chips in Chocolate Chip Cookies. (see recipe below)

Add them instead of nuts in brownies.

Candy them with a caramel glaze.

Dip them in chocolate for another great snack.

OTHER

Add some to your coffee grinder for a special blend.

Eat some plain.

And here's a surprising use: Chew some as a Breath Freshener.

And, if all else fails, have some around and just smell them. The aroma is quite heady!

Chocolate Chip Cocoa Nib Cookies  
a variation on the traditional Toll House Cookie recipe

Ingredients:
2-1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups dark chocolate chips (or chopped chocolate chunks)
3/4 cup chopped cocoa nibs

Directions:
Preheat oven to 375° F.

Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and cocoa nibs. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pumpkin Seed Cocoa Nib Brittle

I love this recipe. It's so easy to make, and it's a great snack. I always say you should check different chocolate sites for recipes and news, and I'm glad I did. Iound this recipe on the Scharffen Berger site. It's from Arnon Oren, of Oren's Kitchen, Berkeley. Arnon recommends serving this crushed and sprinkled over a salad of endive, roasted beets and goat cheese. Wouldn't this make a great Thanksgiving Salad? Of course, you can always just crack it and eat it!

Pumpkin Seed Cocoa Nib Brittle

Ingredients
1/4 cup SCHARFFEN BERGER Cacao Nibs
1/4 cup hulled raw pumpkin seeds
1/2 cup granulated sugar
1/4 cup water
1/8 teaspoon cream of tartar
Pinch of cayenne pepper

Directions
Coarsely chop nibs and strain through small strainer. Removing dustier pieces will make clearer brittle.
Toast pumpkin seeds in  small skillet over medium heat, shaking often, until they begin to pop, 2 to 3 minutes. Remove seeds from  skillet, and set aside.
Line baking sheet with Silpat or brush  with butter.
In medium saucepan, combine sugar, water, and cream of tartar and bring to simmer over medium heat, stirring until sugar dissolves. Lower heat to medium low, cover, and let simmer for 2 to 3 minutes. Remove pan lid and brush any sugar crystals from sides of pan with wet pastry brush. Continue simmering for 3 to 5 minutes, or until syrup begins to color. Watch closely, because caramel can quickly burn. Test color of caramel by drizzling a few drops on white plate. When color is medium to dark amber, remove pan from heat and stir in nibs, pumpkin seeds, and cayenne.
Working quickly, pour mixture onto prepared pan and spread as thin as possible with heatproof spatula or wooden spoon. Allow brittle to cool completely, then break into small pieces.

Coconut and Cacao Nib Crusted Shrimp

It's no secret that I'm a huge fan of TAZA Chocolate. I just love the stone ground texture and the flavor. I'm especially fond of the 70% Mexicano, and I keep several 'wheels' in my desk drawer. In my pantry, though, I have another TAZA product: Taza Chocolate Roasted Cacao Nibs. These great to throw in salads, cookies, banana bread, oatmeal, and as a coating on steak au poivre. You can even throw them into trail-mix. Plus, they're dairy and soy-free, gluten-free and Kosher.

So with the Labor Day holiday this weekend, I turned to the Taza blog for savory suggestions. This recipe for Coconut and Cacao Nib Crusted Shrimp is exceptional and easy!You can even make these ahead, spread on a baking sheet and freeze. To reheat, put them in a 400 degree oven until crisp.

COCONUT AND CACAO NIB CRUSTED SHRIMP

Ingredients:
1/3 cup flour
Kosher salt and Cracked black pepper
3 egg whites, beaten
1/4 cup breadcrumbs
2 tablespoons, Taza Chocolate Roasted Cacao Nibs, finely chopped
1/4 cup shredded coconut
1 pound peeled and deveined shrimp
Vegetable oil, for frying
Sweet chili sauce, for dipping

Instructions:
1. Place flour in small bowl then season with salt and pepper. Place egg whites in separate bowl and gently toss breadcrumbs, Taza Chocolate Roasted Cacao Nibs, and coconut together in third bowl. Coat each shrimp in flour, followed by egg whites, followed by coconut mixture and reserve.
2. Heat 2 inches of vegetable oil in large pot until a thermometer has reached 375 degrees. Fry shrimp in batches making sure to not overfill the pot. Serve immediately with sweet chili sauce for dipping.

How to Make Your Own Chocolate Liqueur

Today is National Liqueur Day, and I often make Chocolate Liqueur Truffles. They're so easy to make, and you can change out the liqueur flavoring whenever you'd like. But recently I thought I should try making my own chocolate liqueur. It's simple, and you should try it. Of course you can always buy Chocolate Liqueur, and I'll have to admit that Godiva has an awesome dark chocolate liqueur. You might also want to try Mozart Black Chocolate.

Following are two great recipes for Making Your Own Chocolate Liqueur.

The following recipe is from Serious Eats, one of my favorite sites.  As always, use the best cacao nibs or cocoa, vodka and vanilla. You won't have the results to taste today, but it's worth the wait!

1. CHOCOLATE LIQUEUR

Ingredients
 2/3 cup cacao nibs
1 1/3 cup vodka
1 1/2 cups sugar
1 cup water
2 teaspoons Madagascar vanilla extract

Directions
Combine cacao nibs and vodka in sealable glass jar. Shake and then let steep for 8 days.
After initial steeping period, bring sugar and water to a boil. Let syrup cool, then add to jar along with vanilla extract. Let steep for additional day.
Strain out nibs through sieve and filter through a coffee filter into bottle or jar. Store in this jar.

II. CHOCOLATE LIQUEUR
This recipe from Creative Culinary uses Scharffen Berger Cocoa Powder. 

Ingredients
1/4 cup unsweetened good cocoa powder (Scharffen Berger)
1 cup boiling water
1 cup granulated sugar
1 cup water 1 cup vodka

Directions
In bowl, dissolve cocoa powder in boiling water.
In saucepan, bring sugar and water to simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup.
Strain through fine-mesh sieve into jar with lid. Add vodka, cover and refrigerate for one week.
To serve, stir well and strain again through fine-mesh sieve.
 
These two recipes should get you started. Try less sugar and maybe add almond extract--or use run instead of vodka. Experiment!

You can drink this straight, use it in truffles or make a martini.

Have a wonderful National Liqueur Day. Make it Chocolate!

Great Ways to Use Cocoa Nibs: Tuesday Tips

I try to give a tip every Tuesday on this blog, and one part of the cocoa bean that I haven't addressed as far as tips go is the Cocoa Nib. I've posted recipes, of course, but today my Tuesday Tip is on What to Do with Cocoa Nibs. 

Cocoa Nibs are bits of fermented, dried, roasted and crushed cacao beans. Cocoa nibs are not chocolate pieces. They are roasted beans separated from their husks.  But, it's just chocolate in a different form--not sweet--since sugar isn't added. Nevertheless, they have a very unique chocolate taste. There are both raw and roasted cocoa nibs. They have different tastes, and I prefer roasted cocoa nibs. If you're going to buy cocoa nibs, go for organic, and definitely choose a chocolatier you like.

I use cocoa nibs in lots of ways, but my best advice is to use them sparingly until you get the hang of them. They're a bit bitter, and you won't want to overwhelm your dish. You'll soon figure out how many to put into your favorite foods. That being said, I use cocoa nibs in both savory and sweet dishes.

SAVORY

Add them to salads for some special crunch.

For an hors d'oeuvre, roll a log of goat cheese in crushed cacoa nibs.

Use as a crust on chicken.

Add them to chili.

Grind them up and use in your barbecue rub.

Add them to mole.

SWEET

Roll chocolate ganache truffles in chopped nibs in place of cocoa or nuts.

Add them to pancake batter.

Add them to granola or bake them into granola bars.

Mix into Greek yogurt (I add a little honey, too)

Throw them on your oatmeal.

Add them to smoothies.

Use them as sprinkles on cupcakes

Use them as sprinkles on ice cream.

Add them to brittle instead of nuts.

Use them instead of nuts or chocolate chips in Chocolate Chip Cookies. (see recipe below)

Add them instead of nuts in brownies.

Candy them with a caramel glaze.

Dip them in chocolate for another great snack.

OTHER

Add some to your coffee grinder for a special blend.

Eat some plain.

And here's a surprising use: Chew some as a Breath Freshener.

And, if all else fails, have some around and just smell them. The aroma is quite heady!

Chocolate Chip Cocoa Nib Cookies  
a variation on the traditional Toll House Cookie recipe

Ingredients:
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sweet butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups dark chocolate chips (or chopped chocolate chunks)
3/4 cup chopped cocoa nibs

Directions:
Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and cocoa nibs. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

G is for Goat Cheese: The Picnic Game

I'm going on a Picnic, and G is for Goat Cheese. I'm putting Goat Cheese in my salad and and making a Goat Cheese Chocolate Hazelnut Spread to go on a crunchy baguette to accompany my salad. And, yes, there will be Chocolate--in all three components of these picnic foods.

Today I'm participating in Months of Edible Celebrations Picnic Game. This is my third year, and the food choices get better and better every year. Multiple food bloggers choose a letter and write a post using that Letter -- bringing a fabulous dish to this International Virtual Picnic. Since I'm G, I'm linking to the Letters A-F at the end of this post. On July 1, I hope to link to them all! Thanks, Louise, for setting up the Picnic Game again this year. I know it's a lot of work.

So G is for Goat Cheese, and I'm making a Mixed Green Salad with Goat Cheese and Cocoa Nibs drizzled with a Dark Chocolate Balsamic Vinaigrette! But because we're going to a picnic, you won't want to dress your salad until you get there. But you can make it and take it in a clean container.

Now what's a good salad without a crunchy baguette and cheese? I'm partial to Acme Bakery's baguettes, but whatever you can find. Just make sure your baguette is fresh. Below you'll find a great recipe for Chocolate Hazelnut Goat Cheese Spread that I adapted from the Raley's  (supermarket) website. As I've said many times, you can find great and easy recipes in all kinds of places. Remember to always use the very best ingredients, and adapt to your personal taste. I love this spread because it has the tanginess of the Goat Cheese, the sweetness of the chocolate, and the crunchiness of the hazelnuts. The textures, too, can't be beat!

Mixed Green Salad with Goat Cheese and Cocoa Nibs

I love salads, and I usually make them up as I go along, so there are no precise measures here.  Let's make this easy, since this is a spontaneous picnic dish...

Greens: I use either Spring Mix or Spinach in this salad. I love how easy it is to grab a bag of prepared organic greens, already rinsed and ready to serve.
 
Goat Cheese: One of my favorite companies that produce goat cheese (and other great goat products) is Redwood Hills Farm. So fresh, so fab! I get fresh goat cheese at my cheese market and crumble it for this salad. Check out your farmer's market or local shop for goat cheese, a heart healthy food!

Walnuts: I like Trader Joe's Candied Walnuts, and I chop them into smaller pieces, so they're the size of the cocoa nibs. Almost any chopped nuts will work. They don't need to be candied--toasted pecans are great in this salad, too.

Cocoa Nibs: Because I am always Dying for Chocolate, I usually throw in a handful of Cocoa nibs (not the chocolate covered kind, but the plain). Gives some added crunch to this salad.

Blueberries (optional): It's summer, so I might add a handful of blueberries, but raspberries or blackberries would be great, too. Not necessary to add berries, but they will add a hint of sweetness to this salad.

Now if I were serving this salad at home, I'd mix everything together and toss with the Chocolate Balsamic Vinaigrette, but you might want to plate up individual portions.. greens, nuts, cocoa nibs, blueberries and goat cheese ... and drizzle the Chocolate Balsamic Vinaigrette over each plate.

Chocolate Balsamic Vinaigrette

Tip: Use the very best balsamic vinegar you have. If you don't you'll need to reduce 'cheap' balsamic vinegar and mix it with sugar. Skip that step and use the best! As I always say, if you use quality ingredients, you'll have a better finished product. That goes for the chocolate, too.

Even though I posted a Chocolate Balsamic Vinegar recipe earlier this month, this recipe is even easier! I've include olive oil for the perfect vinaigrette.

Ingredients
1/2 cup very best quality balsamic vinegar
2 ounces dark Chocolate (75%-85% cacao), chopped
3/4 cup extra virgin olive oil
Dash of salt
Ground pepper to taste

Directions
Combine chocolate and balsamic vinegar in small saucepan.
Cook over low heat for about 2 minutes, or until the chocolate has melted and vinegar is  reduced (so you have a syrup).
Remove from heat and put in medium sized bowl and let cool for a few minutes.
Add oil and whisk until completely combined.
Add salt & pepper & whisk again.
Put in a clean container to take to the 'picnic' or drizzle over your salad (or individual salads) directly.

Chocolate Hazelnut Goat Cheese Spread

Grab a baguette and mix up this spread. Perfect with the salad.

Ingredients
2.5  ounce dark chocolate, broken into small pieces
4  Tbsp chopped hazelnuts, toasted
1- 8 ounce goat cheese log

Directions

Combine chocolate and hazelnuts in food processor and pulse until chocolate and nuts are finely ground. Don't over process.

Roll goat cheese log in mixture, pressing to coat all sides. 

(Lightly moisten cheese with damp hands if mixture doesn't stick)

Have a fun time at the virtual picnic! Check out letters A-F! What a fabulous Feast!

A is for Artichokes Steamed and Dressed with Mayonnaise

B is for Baked Beans

C is for Cauliflower Tabbouleh

D is for Dunkin' Donuts - with Maple Syrup & Honey Frosting

E is for Eggplant Casserole

F is for Frosty Summer Salad with Cranberry, Pineapple & Beets

Goat Cheese Souffle with Cocoa Nibs

Photo: Recchiuti

Today is National Cheese Souffle Day. Definitely a holiday I can get behind.  

Michael Recchiuti, one of my favorite San Francisco chocolatiers, has a wonderful and fairly easy Goat Cheese Souffle recipe in his James Beard nominated cookbook Chocolate Obsession. This recipe also appears in the recipe section of the Recchiuti website. I've mentioned before that many chocolatiers and other food purveyors share recipes on their sites. Always a good source. His fabulous chocolate--truffles, whoppie cakes, bars, etc, are available online or in the Recchiuti store in the San Francisco Ferry Building. Other chocolate shops also sell Recchiui chocolates.

This Goat Cheese Souffle is savory. The chocolate addition is in the form of cocoa nibs used to line the ramekins. If you're interested in a sweet Chocolate Goat Souffle, check out Kathi Gori's recipe at The Colors of India.

GOAT CHEESE SOUFFLE
Michael Recchiuti from Chocolate Obsession

Makes 6 Souffles (in ramekins)

Ingredients: 
1/2 tablespoon Unsalted butter (reserved for ramekins)
1/2 cup Cocoa nibs 
3/4 tablespoon Unsalted butter (reserved for roux)
3 tablespoons + 1 teaspoon All purpose flour
1/2 cup +2 tablespoons Whole milk
3 ounces Goat cheese (Chevre)
2 tablespoons Egg yolk
3/4 cup Egg whites
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Lemon juice

You can't go wrong with this Chocolate Goat Cheese Souffle. For Directions to make this, go here.