HOT SPICED MEXICAN HOT CHOCOLATE WITH ICE CREAM DUSTED WITH CHILI POWDER
Provided by Michael Chiarello : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili powder on top.
- You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving. (The classic Mexican chocolate was whisked with a special wooden tool called a 'molinillo'.)
MEXICAN CHOCOLATE ICE CREAM
Categories Milk/Cream Chocolate Egg Dessert Kid-Friendly Frozen Dessert Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/2 qt
Number Of Ingredients 7
Steps:
- Halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add chocolate and half-and-half and bring to a boil over moderate heat, whisking. Remove from heat.
- Lightly beat eggs with salt in a bowl, then add hot chocolate mixture in a slow stream, whisking. Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard registers 175°F on thermometer, 1 to 5 minutes. Immediately pour through a fine-mesh sieve into a metal bowl. Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally.
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and freeze until hardened, about 1 hour.
MEXICAN CHOCOLATE ICEBOX CAKE
Categories Cake Milk/Cream Mixer Chocolate Dessert Cinco de Mayo Summer Birthday Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 9
Steps:
- Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
- Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture. Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
- Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling. Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate. Refrigerate until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pan sides from cake and serve.
COFFEE ICE CREAM AND MEXICAN CHOCOLATE SUNDAES WITH CINNAMON-SUGAR TORTILLA CRISPS
Categories Chocolate Dairy Dessert Bake Christmas Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- For sauce:
- Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)
- For tortilla crisps:
- Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered side up, spacing apart. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)
- Preheat oven to 400°F. Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.
- Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass. Garnish with mint sprigs, if desired, and serve.
More about "iced mexican chocolate express recipes"
MEXICAN CHOCOLATE POPS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (4)Calories 285 per servingCategory Dessert
- To make the chocolate pops, place the chocolate, sugar, cinnamon, and cayenne in a heatproof bowl. In a small saucepan over medium heat, bring the half-and-half to a gentle simmer. Pour the half-and-half over the chocolate and whisk until the chocolate melts and the mixture is well combined.
- Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
- To unmold the chocolate pops, run hot water over the outsides of the molds for a few seconds, being careful not to let it splash over the top of the pops, then gently tug on the sticks.
ICED MEXICAN CHOCOLATE RECIPE | CHOCOLATE FRIO
From mexicanmademeatless.com
Ratings 3Calories 1 per serving
MEXICAN HOT CHOCOLATE - ISABEL EATS {EASY MEXICAN …
From isabeleats.com
MEXICAN CHOCOLATE ICE CREAM PIE - SOUTHERN KISSED
From southernkissed.com
FAMOUS CHOCOLATE WAFERS ARE NO MORE, BUT THE ICEBOX CAKE …
From npr.org
ICED MEXICAN COFFEE RECIPE TO MAKE AT HOME | LUCI'S …
From lucismorsels.com
THE DAILY MEAL
ICED MEXICAN CHOCOLATE EXPRESS – RECIPES NETWORK
From recipenet.org
ICED MEXICAN CHOCOLATE RECIPE -SUNSET MAGAZINE
From sunset.com
MEXICAN CHOCOLATE ICE CREAM - SIMPLY RECIPES
From simplyrecipes.com
FROZEN HOT CHOCOLATE | GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
ICED MEXICAN CHOCOLATE EXPRESS - BIGOVEN
From bigoven.com
THE BEST ICED MEXICAN MOCHA RECIPE - WHAT THE FROTH
From whatthefroth.com
AUTHENTIC MEXICAN MOCHA RECIPE (MEXICAN COFFEE): 5 SIMPLE STEPS
From coffeeaffection.com
MEXICAN CHOCOLATE ICE CREAM • LOVE FROM THE OVEN
From lovefromtheoven.com
MEXICAN ICED CHOCOLATE | EASY RECIPE - LIVE AD MAIORA
From liveadmaiora.com
ASTRAY RECIPES: ICED MEXICAN CHOCOLATE EXPRESS
From astray.com
CHOCOLATE MICROWAVE MUG CAKE RECIPE | EXPRESS.CO.UK
From express.co.uk
ICED MEXICAN CHOCOLATE EXPRESS RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love