Yes, I've been on a chocolate kick lately, and not just because I'm about to judge the cooking contest at The HotChocolate Society's Oscar party.
I was putting together the menu for a three-course dinner when it was requested that one of the courses be my chocolate-orange short ribs, or something closely akin to them. (I wound up using oxtails instead of short ribs and serving them over cheesey mashed potatoes.)
I decided to add a chocolate theme to the whole dinner. The middle course, a salad, wound up being the hardest to chocolatify. Until the solution occured to me, that is, and then it seemed so obvious I had trouble believing it took me so long: raspberry vinaigrette is a thing, and chocolate-covered raspberries are a thing. Boom!
If you find the way I often refer to proportions maddeningly vague, you're going to love how imprecise I am with the chocolate. Fortunately, it is easy enough tinker until you get it right.
This worked out well enough that I may keep using it regardless of whether the dinner I'm making has a chocolate theme.
Should you refrigerate this for whatever reason, you will need to let it warm up before serving.
Chocolate Raspberry Vinaigrette
- 1/4-cup balsamic vinegar
- 1/4-cup raspberries (I sprung for the fancy organic frozen kind, thawing them out before mixing them in)
- 1 spoonful cocoa powder (I'm still on the Ghirardelli, which I just realized I've been spelling wrong)
- 6 ounces olive oil
- 1 pinch salt
Combine the vinegar, raspberries, cocoa powder and salt. Blend with a hand blender as you slowly pour in the olive oil. Add cocoa or salt as necessary until it tastes right.