81 mexican chocolate recipes

Cayenne and chocolate make a nice combo in this cookie from Paula Tuchscherer-Jones of Milwaukee; they would provide an interesting complement when plated with more traditional cookies.

Homemade Mexican chocolate ice cream with cinnamon, almond extract, and a rich egg custard base churned in an old-fashioned ice cream freezer. Warm spice meets cold, creamy chocolate.

Normally, this cake is made in a bundt or tube pan. Today, I chose to make only half the recipe and bake in four ramekins for approximately 17 minutes. While the glaze was still wet, I sprinkled the little cakes with some multicolored nonpareils to make them a little more festive. Feliz Cinco de Mayo!

Mexican hot chocolate whisks unsweetened cocoa with honey, cinnamon, and a touch of nutmeg into warm milk for a cozy, spiced sipper. From-scratch and naturally sweetened, no powdered packets required.

Some cocoa powder, a little bit cayenne, cinnamon and nutmeg make these popcorn balls taste uniquely delicious. They are chocolaty with a little bit spicy. The cinnamon sugar gives the warm crunchy coating.

No-bake Mexican chocolate and mascarpone cheesecake with a cinnamon-chocolate-pecan graham cracker crust. Mascarpone and cream cheese filling set with gelatin and folded with whipped cream.

Mexican chocolate cake with 12 ounces of melted semi-sweet chocolate, ground almonds, Kahlua, and mayonnaise for moisture. Beaten egg whites give it a light, almost flourless texture.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

Mexican chocolate chiffon pie with Kahlua coffee liqueur, whipped cream, and toasted almonds in a baked pie shell. A silky, no-bake gelatin-set filling chilled overnight.

Pork and beef chili with cocoa, cinnamon, and a finishing stir of masa harina. The mole-inspired chili that builds dark depth over a slow simmer. Beans optional.

Mexican chocolate wedding cakes rolled in powdered sugar with unsweetened chocolate, brown sugar, butter, and chopped nuts. A rich, crumbly chocolate twist on the classic polvorones cookie.

Decadent chocolate cake spiked with jalapeños and Kahlua creates a molten-centered Mexican dessert with subtle heat and deep mocha flavor for adventurous bakers.

Mexican chocolate mousse with flambeed Jamaican rum that burns off the harsh edge and leaves deep, smoky-sweet flavor folded into clouds of whipped cream. A make-ahead dinner-party dessert.

Classic mole poblano, Mexico's legendary sauce: dried chiles, almonds, sesame, raisins, and warm spices pureed and slow-simmered with a touch of chocolate into a deep, complex sauce for poultry.

Wok-seared chicken in a smoky tomatillo-mole sauce with roasted garlic, chipotle, and coffee. Served over egg noodles with jalapeño Jack cheese and a fresh platter of jicama, cucumber, and radishes.

This is a Texas style red chili. Texas chili has no tomatoes but more importantly NO BEANS! Some of the ingredients I used, like the chocolate and the granulated chicken broth in lieu of salt, are non-traditional but I like the flavor it adds.