With Valentine’s Day just around the corner, one can’t watch a TV program or search the Internet without seeing an advertisement for chocolate-dipped this or rolled-in-chocolate that. Since I’m more attracted to things savory, those commercials are lost on me. However, chocolate can be a delicious addition to savory recipes. I played around with a few of those last weekend.

Slow-Cooker Molé Chicken
1 large onion, diced small
4 prunes, diced
3 cloves garlic, minced
1/2 c. hummus
1 chipotle pepper in adobo sauce, minced
1 can crushed tomatoes
1 tsp. cinnamon
4 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. ground coriander
1/8 tsp. nutmeg
3 Tbsp. unsweetened cocoa powder
4 boneless skinless chicken breast halves
Salt and pepper

Mix together onions, prunes, garlic, hummus (or substitute peanut butter), chipotle pepper and tomatoes in a slow-cooker. Then stir in cinnamon, chili powder, cumin, coriander, nutmeg and cocoa powder. Salt and pepper both sides of the chicken breasts and lay them on top of the other ingredients.

Cover and cook for 6 hours on low. Half-way through the cooking process, spoon the molé mixture over the breasts. When done, use a fork to pull apart the chicken.

I serve the shredded chicken and molé sauce with baked wheat tortilla chips and fat-free refried beans. Add a dollop of yogurt and garnish with chopped green onions and cilantro for a fresh element. I crumbled a little bit of feta cheese on top too.

While the molé cooked, I played with and enjoyed a Mayan-influenced hot cocoa drink. I’m sure it’s far from authentic, but it had nice flavor and felt warm going down.

Mayan Hot Cocoa
1-1/2 c. unsweetened vanilla almond milk
1-1/2 Tbsp. unsweetened dark chocolate cocoa powder
1 pinch cinnamon
1 pinch cayenne
1 packet natural sweetener (like Truvia)

While whisking to a froth, I heated the almond milk in a small sauce pan. When it started to bubble around the edges, I whisked in cocoa powder, cinnamon and cayenne. I cooked for about a minute more, continuing to whisk.
Pour into a large mug and taste. Hmmm. That’s when I decided it could use the Truvia. That touch of sweetness was perfect without going overboard.

The last recipe reminds me of a scene in Chocolat, a movie starring Juliette Binoche and Johnny Depp. With the guests gathered around the dinner table, some kind of chocolate was part of every dish served. Certainly over-the-top, but I especially remember the chocolate gravy that was liberally poured over the plates of food.

Chocolate Gravy
1 stick unsalted butter
1 c. sugar
1/2 c. cocoa powder
1/4 c. flour
1 pinch of salt
2 c. milk
1/2 tsp. vanilla extract

Melt the butter in a small sauce pan while combining the dry ingredients. Whisk that into the butter and simmer until it reaches the consistency of paste. Slowly whisk in milk. Continue to simmer while stirring for 2-3 minutes until the gravy thickens. Remove from heat and whisk in the vanilla extract.

I hear chocolate gravy is wonderful served over warm biscuits. I imagine it’s a good topping on pancakes with sliced bananas. Who am I kidding? It would probably be good on cardboard!