Here is a recipe born of necessity: A few years back, I had the most profound yen for some mole sauce, but I didn’t have the three days and 30-odd ingredients necessary to make it. I took quick stock of the pantry and came upon some simple ingredients to approximate the earthy, nuanced richness that I was craving.
Over the years, this has become a staple in my grilling repertoire and a dish that continues to delight and impress — the flavor combination of coffee and chocolate seems exotic and yet somehow very comforting and familiar.
- 1 1/2 pounds small potatoes (fingerlings, new potatoes, honey golds, etc.)
- 2 tablespoons coffee grinds
- 1 tablespoon olive oil
- sea salt, to taste
- 1/4 cup dark chocolate, chopped (you can also use chocolate chips)
- Mixing bowl, aluminum foil
For the potatoes
Place potatoes, coffee grinds, olive oil and salt in mixing bowl and toss well until potatoes are evenly coated.
Transfer potatoes to 2 pieces of aluminum foil stacked on top of each other. Place two more pieces of aluminum foil on top of the potatoes and crimp the top and bottom of the edges together to create an aluminum foil packet.
Place foil packet directly on hot grill. Cook about 15-20 minutes, or until fork tender. Cooking time may vary slightly, depending upon the size of the potatoes and the heat of the grill.
When potatoes are cooked through, open the foil packet, add in chocolate, reseal packet and continue cooking for another 3-5 minutes. The bottoms of the potatoes should crisp and the chocolate should melt and start to caramelize — take care not to burn the chocolate.