19 mexican chocolate recipes

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 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.

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.

Maverick chili stews beef brisket and pork neck bones with beer, strong coffee, chocolate syrup, and a dual-stage cumin hit. A bold Tex-Mex pot built for big crowds and big appetites.

Frango mint chocolate pie with a rich butter-chocolate-egg filling, peppermint extract, and a vanilla wafer crust. A no-bake Chicago-style mint chocolate dessert.

Mole de guajolote is a traditional Mexican turkey in mole sauce made from scratch with ancho, mulato, and pasilla chilies, chocolate, sesame seeds, peanuts, and warm spices.

Coconut Joys are no-bake coconut balls made with butter, powdered sugar, and shredded coconut, filled with melted dark chocolate. Four ingredients, no oven, dangerously addictive.

Flourless chocolate cake made with 9 ounces of semi-sweet chocolate, 7 eggs, and butter. Dense, fudgy, and naturally gluten-free with just 5 ingredients.

This is a traditional Canadian sweet, much loved and admired. The origin of the recipe seems to be lost in the mists of time, though everyone seems to agree that it comes from the town of Nanaimo, in British Columbia.

Fudgy chocolate roll-out cookies made with melted unsweetened chocolate and brown sugar. A rich, dark cookie dough that rolls, cuts into shapes, and bakes in under 10 minutes for a deeply chocolatey result.

Mole poblano with turkey and pork simmered in a two-chile sauce of mulato and pasilla peppers, almonds, peanuts, chocolate, and warm spices. Authentic Mexican flavor.

Turkey legs braised in a rich mole sauce built from chocolate, peanut butter, raisins, ground chile, and warm spices. This authentic Mexican mole delivers deep, layered flavor that will have you licking the plate clean.

Seared chicken breast with Mexican ancho mole-orange sauce served alongside okra rice with wild rice, almonds, and cilantro-yogurt finish. Layered weeknight dinner.

Cinnamon-spiked fudgy brownies with cocoa powder, chocolate chips, and a cinnamon cocoa frosting on top. Mexican chocolate-inspired warm-spiced treat.

Quick chicken mole sauce with peanut butter, unsweetened chocolate, raisins, chili powder, and cinnamon blended smooth. Brush over roasted chicken or duck for bold Mexican flavor.

Dark chocolate mousse spiked with Mexican chile powder and espresso, lightened with whipped egg whites instead of heavy cream. Rich, spicy, and impossibly airy.