29 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.

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.

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.

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.

Spiced Mexican coffee simmered with dark brown sugar, unsweetened chocolate, cinnamon, cloves, and vanilla. Includes a flambeed Cafe Diablo variation with brandy and Kahlua.

Chocolate mousse with just 4 ingredients: semi-sweet and bittersweet chocolate folded into almond-scented whipped cream. Served in wine glasses, chilled one hour. Simple, rich, and no eggs required.

Chocolate rice pudding made with Mexican chocolate, cinnamon, and vanilla, set with gelatin and layered with Kahlua-spiked whipped cream. A rich Mexican-inspired dessert.

Crispy cinnamon-sugar tortilla chips layered nacho-style and drizzled with homemade chocolate sauce and buttery caramel, finished with chopped pecans. A fun shareable Mexican-inspired dessert ready in 30 minutes.

Chocolate mint rice pudding layered in sherbet glasses, lightened with whipped cream and egg whites, studded with cooked rice and swirls of mint jelly.

Classic French-style chocolate mousse with semi-sweet chocolate, whipped cream, beaten eggs, and a splash of crème de cacao. Silky, airy, and rich enough for any dinner party.

Microwave black bottom pie II with chocolate cookie crumb crust, vanilla pudding spiked with creme de cacao, and a fold of whipped cream. Easy chilled dessert that skips the oven entirely.

Traditional Mexican Atole thickened with masa - two recipes in one: wild Blackberry Atole de Zarzamora and Champurrado (chocolate with cinnamon). A warm, nourishing drink served with tamales.

Mexican polvorones, crumbly cinnamon shortbread cookies coated in a chocolate-cinnamon sugar. Baked low and slow for a melt-in-your-mouth traditional Mexican cookie.

No-bake cheesecake set with gelatin and built into a graham cracker crust. Light, creamy, and dependable with a 2-hour chill time. Easy dessert with endless flavor variations.

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.