Directions

Coat chicken on all sides with cumin and cinnamon. Spinkle with salt and pepper.

Heat oil in large sauté pan.

Add chicken and sauté until brown.

Remove chicken to a plate

Add sliced onion to the pan and cook, stirring until soft and lightly browned.

Return chicken to pan.

Add tomatoes, broth, chilies and chocolate truffles and bring to a simmer.

Reduce heat to low and simmer for about 20 minutes or until chicken is cooked thru.

Serve over white rice.

Directions

Preheat oven as directed on the cake mix.

Butter the bundt pans or ramekins.

Pour about a 1/2 cup of cake mixture into each pan and bake on a cookie sheet in the middle of the oven for about 20 minutes.

Take out of oven and gently press one frozen chocolate truffle into the center of each cake.

Bake cakes for another 10 to 15 minutes.

Remove from oven and cool on a rack for 10 minutes.

Invert cakes and serve on plates.

Garnish with whipped cream and berries (optional)

When your guests cut into the cakes the truffle will flow out like lava!

Directions

Melt in a sauce pan on low heat stirring constantly. It's that simple!

Pour into a fondue pot and keep warm.

Serve with an assortment of fresh strawberries, pound cake cut into cubes, fresh pineapple, sliced apples and sliced Royal Riviera® Pears.