29 mexican chocolate recipes

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.

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.

Mexican polvoron cookies rolled in a cinnamon-chocolate-sugar coating while still warm. Tender, crumbly shortbread-style cookies with a hint of cinnamon baked low and slow.

Ice cream tacos with cinnamon-sugar-brushed taco shells filled with sliced ice cream rounds. A fun no-bake dessert for kids and parties, ready for any toppings you like.

A no-bake chocolate coconut pie with a crunchy shell made from melted semisweet chocolate, rice cereal, and shredded coconut. The filling is a silky bittersweet chocolate mousse swirled with cream of coconut and whipped cream.

Fudgy chocolate cookie bonbons wrapped around Hershey's kisses (or caramel, Reese's, peanut butter, or mint centers) and drizzled with white chocolate. A classic Pillsbury bake-off cookie with surprise centers.

Mexican mocha pie with a chocolate Kahlua mousse filling, whipped cream, and butter-toasted almonds in a baked pie shell. A no-bake chiffon pie with coffee liqueur and dark chocolate.

Mexican wedding cakes are always a holiday favorite but this recipe takes it up a notch or two, writes Mary Wilhelm of Sparta.

Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.

Pressure cooker ricotta cheesecake: a creamy Italian-style cheesecake with golden raisins and lemon zest, steamed to perfection in just 20 minutes under pressure. No cracks, no water bath fuss.

A Mexican mole-inspired chili with cubed lamb, black beans, toasted tortilla and seed thickener, warming spices, and a square of unsweetened chocolate. Deep, complex, nothing like a Texas chili.

Mexican mocha balls: shortbread-style chocolate-coffee cookies with chopped walnuts and maraschino cherries, rolled in extra-fine sugar. Perfect for the holiday cookie tray.

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