Mexican Desserts with Chocolate

If you think Mexican food means spicy, then you are a bit mistaken. It is of course true that the Mexican cuisine may little bit spicy compared to other cuisines, but it is not the spices that the Mexicans like. There is one more thing that is more dear to them than the spices. It's the chocolate! They try to incorporate chocolate in all their desserts. Mexican desserts with chocolate taste very different from rest of the dishes, because when it comes to these desserts, it is not just about chocolate! They also have many other 'peculiar' ingredients used, like chili powder and chocolate! Think it will taste weird? Then you should try the recipes which are given below, along with other classic chocolate taste recipes.

Ancho Chile and Cinnamon Truffles
Ingredients

• 4 cups cocoa powder
• 2 tbsp ancho chile, ground in grinder
• 2 tbsp ground cinnamon
• 1 tsp kosher salt
• 2 tsp cayenne pepper
• 1 tbsp ancho powder
• 3 cups heavy cream
• 2 lbs dark bitter chocolate

Process

Mix dark cinnamon, heavy cream, ancho chili, salt and cayenne pepper together. Then bring all the ingredients to a boil. Cover and steep for about 2 hours. Meanwhile, chop the bitter chocolate into one inch pieces and keep aside. After two hours, bring the spice mixture again to a boil and then add in the chocolate pieces. Mix until completely smooth. If any lumps remain, boil in a double boiler. It should be completely smooth. When entirely smooth, pour into a two-inch half pan, which is parchment lined and refrigerate until it sets. In a bowl mix cocoa powder and chili powder. Now take out the refrigerated mixture and make 50 equal sized ganache (the refrigerated mixture is called so) balls and roll them in the chili mixture.

Mexican Mocha Bundt Cake
Ingredients

• 1 tbs instant espresso coffee granules, divided
• 1 (5.1 ounce) package instant vanilla pudding mix, divided
• 2 cups milk
• cup vegetable oil
• 4 eggs
• Confectioners' sugar for dusting
• 1 tbsp ground cinnamon
• cup coffee flavored liqueur
• 1 (18.25 ounce) package chocolate cake mix
• 1 cup chocolate chips

Process

Preheat the oven to 175 degrees C. Flour and anoint a Bundt pan and keep aside. Now mix 1 cup of milk and package of vanilla pudding mix and set it aside too. Add another package of vegetable oil, vanilla pudding mix, remaining cup milk, cake mix, eggs, coffee liqueur, cinnamon and 1 tsp instant coffee granules. Mix well and then beat with an electric mixer, for about 30 seconds, on low-speed and then for another few minutes, on high-speed. When well blended, fold in the chocolate chips. Now take the prepared cake pan and pour half the batter in it. Then spread the vanilla pudding, in an even layer over the top of the batter and then sprinkle tsp coffee granules. Now add another layer, of the remaining batter. Bake for about 40 - 45 minutes, in the preheated oven. When baked, let cool for 5 minutes, in the pan itself. Sprinkle confectioners' sugar while serving.

Bittersweet Chocolate Flan
Ingredients

• Pomegranate seeds (optional)
• 8 eggs
• 4 cups milk
• cup sugar
• tsp ground cinnamon
• 8 ounces bittersweet chocolate, chopped

Process

Preheat the oven to 325 degrees F and keep aside. Take a 10 inch pan and heat cup sugar in it, over medium-high heat, until the sugar starts melting. Shake the pan occasionally, but do not stir. Reduce the heat when the sugar starts melting and cook until the sugar completely melts. This will take about 5 minutes. When melted, immediately pour it into a 9 inch cake pan and ensure that the round cake pan is 2 inch deep. Tilt so that the entire bottom of the pan is coated and then put it aside for at least 8 - 10 minutes. Meanwhile, take a heave saucepan and stir in chocolate into it. Heat over low heat, until the chocolate completely melts. When melted, add in milk and heat over medium heat, stirring occasionally, until smooth. When smooth, set aside. Now beat eggs in a bowl and add in the chocolate mixture, cinnamon and the remaining sugar. Pour the chocolate mixture into the cake pan and then place the cake pan into a roasting pan and the roasting pan on a rack in the oven. Pour water around the cake pan, in the roasting pan, to a depth of about 1 inch. Now bake in the preheated oven for about 45 - 50 minutes. When baked, carefully remove the pan from water and let it cool for a few minutes on a wire rack and then cover and chill for 6 - 24 hours. Use a sharp knife to remove it. Run the knife around the edges of the pan and turn the plate over. Garnish with pomegranate seeds, if desired.

These were some traditional Mexican desserts with chocolate. Hope you relish savoring all the recipes, especially the spicy sweet Mexican dessert recipe with chocolate. Happy eating!