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Meal/Course - Dessert
For those who don’t want to tackle making candy, I’ve included a recipe for a hot and sweet chocolate cookie. The heat of these cookies is dictated by the heat of the chile, and sometimes I substitute chopped jalapeños for the green chile for a more fiery treat.

Red chile and chocolate is an elegant combination. The zucchini makes this cake extra moist and extra delicious. We guarantee you'll want to have an extra piece!

Next up, a very summery dessert that’s great for hot days when you want to cool down, but want a bit of a “Wow” factor for the guests you’re serving. You could also make this with orange, lemon or lime sherbet (or a combination).

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Here’s a simple, elegant dessert you’d never, ever think of cooking on a BBQ grill. Everyone loves turnovers, and these are so simple you can do them with your eyes closed. For variation use apricot and golden raspberry jam, thinly sliced kiwi and blueberries, thinly sliced peaches and crushed blackberries—let your imagination go wild. And, if you are daring, add a tablespoon of cognac, rum or fruit liqueur to the mix before placing into the filo dough.

By the way, filo dough can takes hours to make, so just pop into your local grocery store and buy a box of pre-made dough, thaw it slowly following the directions, then craft up a delicious dessert of browned and crisp turnovers with yummy fruit hidden inside. One caution: when these come out of the oven wait at least ten minutes before eating, as the fruit inside can scald and seriously burn you if you dig right in.

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Cool the heat from your chile-spiked dish with a slice of this rich cheesecake. Fresh pomegranates in the topping make this a beautiful, unforgettable dessert. Recipe courtesy of Pomegranates.org, where you’ll find many more recipes featuring pomegranates.

This is the sweet heat dessert that perfectly finished the shrimp dish at Cuvée. Chef Dean says that you can use lemon, lime, or grapefruit, juice, or a combination. I’ll bet you could use orange juice if you wished.

Mary Jane’s recipe is based on one by the Barefoot Contessa (Ina Garten), but the shoeless TV cook wouldn’t dare to use red chile powder! You will need a springform pan for this cake since it would be difficult to get it out of a regular cake pan in one piece. You can use semisweet chocolate instead of bittersweet in the filling and the cake will be slightly sweeter. Maybe a scoop of ice cream on the side when you serve it to guests?

Sweet heat is popular in southern Italy, as evidenced by this tart, which is a specialty of the Sabbia d' Oro restaurant of the Calabrian province of Cosenza (see also here). Chile jam is readily available from mail order sources.
Here's a simple dessert that's full of raisiny ancho chile flavor.
New Mexican red chile is the heat source in this tremendous treat. With the combination of baking chocolate and white chocolate, it's exceptionally wonderful to munch on. Try substituting 2 teaspoons of cayenne powder to heat the truffles up even more.
 

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