Mexican Spicy Hot Chocolate

Mexican Spicy Hot Chocolate

This delicious Mexican Spicy Hot Chocolate originates from the Aztecs, the inventors of hot chocolate.  They normally added chillies to their hot chocolate, although this version substitutes the chillies for cayenne pepper to give it that added spicy kick.  This is one very exciting drink!

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Ingredients

  • 2/3 cup cold heavy cream
  • 1 Tbs. plus 1/4 cup granulated sugar
  • 3/4 oz. (1/4 cup) Dutch-processed cocoa powder
  • 1/8 tsp. Table salt
  • 4 cups 2% milk
  • 7 oz. bittersweet chocolate (65% to 70% cacao), finely chopped (about 1-3/4 cups)
  • 1/8 tsp. ground cayenne; more to taste
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. smoked paprika

 

 Method

1. In a medium bowl, beat the cream and 1 Tbs. sugar with an electric hand mixer on medium speed to medium-soft peaks.

2. Refrigerate while making the cocoa.

3. Put the remaining 1/4 cup sugar, the cocoa powder, and 1/8 tsp. salt in a heavy-duty 3-quart saucepan.  Add  1/4 cup of the milk and whisk until the mixture is smooth. Pour in the remaining milk and whisk to combine. Bring to a boil over medium-high heat. Add the chocolate and cayenne and reduce the heat to low. Whisk until the chocolate is completely melted and the mixture is a little frothy, 1 minute. Add more cayenne to taste, if you like.

4. Divide the hot chocolate among 6 mugs and top each with a dollop of the whipped cream. Sprinkle a bit of cinnamon and smoked paprika on the whipped cream and serve.

Full Credit for recipe and photography to Nicole Rees from Fine Cooking

Cheers!

Brazilian Chocolate Caramel Balls – Brigadeiros

Brazilian Chocolate Caramel - Brigadeiros

All the way from Brazil, this chocolate recipe is not only quick and easy to make, but absolutely mouth wateringly delicious!  With only 20 minutes preparation and 10 minutes cooking time, how can you say no to these chocolate beauties which are also called Brigadeiros.  This recipe makes 10, therefore just double your ingredients to make more as these will go quick!

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Ingredients

3 tablespoons Unsweetened Cocoa Powder
1 tablespoon Unsalted Butter
395 grams Sweetened Condensed Milk

Method

Place the cocoa powder, butter and condensed milk in a saucepan over medium heat and cook, stirring constantly, for 10 minutes or until mixture starts to come away from sides of the pan.

Remove from heat and allow to cool. When cool enough to handle, using your hands, shape mixture into walnut-sized balls.

Roll in chocolate sprinkles (or coating of your choice), then place in patty cases.

Eat immediately or refrigerate until ready to serve.

Store in an airtight container in the fridge for up to 1 week.

Thankyou and full Credit for this recipe goes to Alice Ferreira!

Enjoy!