Mexican Chocolate Sauce Food

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CINNAMON CHURROS WITH MEXICAN CHOCOLATE DIPPING SAUCE



Cinnamon Churros with Mexican Chocolate Dipping Sauce image

Provided by Guy Fieri

Categories     dessert

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 10

8 cups canola oil, for frying
1 1/2 cups Mexican chocolate
3/4 cup heavy cream
3 tablespoons unsalted butter
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 cup unbleached all-purpose flour
3 medium eggs
1 cup granulated sugar
2 teaspoons ground cinnamon

Steps:

  • In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 degrees F.
  • For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate. Remove from the heat. With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. Set aside.
  • For the churros: Set a large saucepot over medium heat. Add 1 cup water, the butter, sugar and salt. Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
  • Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes. Do not overcrowd the pot. Fry for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate.
  • To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat. Serve with the chocolate dipping sauce.

AUTHENTIC MOLE SAUCE



Authentic Mole Sauce image

Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.

Provided by Allrecipes

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 1h

Yield 4

Number Of Ingredients 22

2 cups chicken broth
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
3 dried chipotle chiles, stemmed and seeded
1 dinner roll, torn into pieces
2 corn tortillas, cut into 1-inch strips
2 tomatoes, cut in half crosswise
5 tomatillos, cut in half crosswise
1 tablespoon lard
1 onion, halved and thinly sliced
½ head garlic, peeled and sliced
⅓ cup chopped peanuts
¼ cup raisins
2 tablespoons cumin seeds
1 tablespoon dried thyme
3 cinnamon sticks
5 whole cloves
6 whole allspice berries
5 ounces dark chocolate, coarsely chopped
1 cup chicken broth
3 tablespoons white sugar
1 teaspoon salt

Steps:

  • Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
  • Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
  • Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
  • Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
  • Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
  • Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
  • Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 74.9 g, Cholesterol 7.1 mg, Fat 23.3 g, Fiber 11.3 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 1372.7 mg, Sugar 42.5 g

MEXICAN CHOCOLATE SAUCE



Mexican Chocolate Sauce image

Make and share this Mexican Chocolate Sauce recipe from Food.com.

Provided by Susie in Texas

Categories     Dessert

Time 10m

Yield 10 serving(s)

Number Of Ingredients 7

4 ounces unsweetened chocolate
2 tablespoons butter or 2 tablespoons margarine
1/4 cup light corn syrup
1/4 cup sugar
1 dash salt (optional)
1/4 cup Kahlua
1/4 cup cream

Steps:

  • In top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes.
  • Serve over pound cake or ice cream.
  • To store, pour into a jar and cover.
  • Sauce keeps in refrigerator up tp 3 months.
  • To warm sauce, set jar in pan of hot water over low heat.

Nutrition Facts : Calories 160.8, Fat 10.1, SaturatedFat 6.3, Cholesterol 12.7, Sodium 30.9, Carbohydrate 18.4, Fiber 1.9, Sugar 10.6, Protein 1.6

MEXICAN CHOCOLATE SAUCE



Mexican Chocolate Sauce image

Categories     Sauce     Chocolate     Dessert     Quick & Easy     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

8 ounces Mexican chocolate*, chopped
1/2 cup water
1/4 cup heavy cream
1 tablespoon Kahlúa or other coffee-flavored liqueur
*available by mail from Kitchen, 218 Eighth Avenue, New York, NY 10011, tel. (212)243-4433

Steps:

  • In a metal bowl set over a saucepan of barely simmering water combine chocolate and water and stir until chocolate is melted and sauce is somewhat smooth, about 20 minutes. (Most of the water will have evaporated and mixture will have thickened slightly.) Remove bowl from heat and stir in cream and liqueur until combined well. Cool sauce completely and transfer to a jar with a tight-fitting lid. Sauce keeps, covered and chilled, 1 month. Serve sauce over ice cream.

MEXICO'S NATIONAL DISH, TURKEY WITH CHOCOLATE CHILE SAUCE: MOLE POBLANO



Mexico's National Dish, Turkey with Chocolate Chile Sauce: Mole Poblano image

Provided by Food Network

Time 2h24m

Yield 6 to 8 servings

Number Of Ingredients 24

6 medium dried mulato chiles
3 medium dried ancho chiles
4 medium dried pasilla chiles
1 chipotle chile
Vegetable oil or lard
1/2 cup coriander seeds
1/2 cup sesame seeds
1/4 teaspoon cinnamon
1 teaspoon cloves
5 garlic cloves, peeled
1/2 cup raisins
1/2 cup peanuts
1/2 cup almonds
1 1/2 ounces Mexican chocolate
4 tablespoons sugar
2 quarts chicken broth
Salt and pepper
2 large turkey breasts
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large onion, sliced
2 radishes, sliced
1 handful sesame seeds
1 handful cilantro leaves

Steps:

  • This should be done 1 day in advance.
  • Remove the seeds and stems from all of the chiles. Heat some lard or oil and quickly fry the chiles on both sides, taking care not to burn them. Put the chiles into a bowl, cover with water, and leave to stand for a few hours.
  • In a blender, puree the chiles with a few tablespoons of water until smooth. Place the chili puree in a saucepan and cook over a medium flame for 10 minutes. Set aside.
  • In a saute pan over medium heat, add the coriander seeds, sesame seeds, cinnamon, and cloves and cook until their aroma is released. Transfer to a spice grinder and mix together. Add the garlic cloves and grind. Set aside.
  • Melt 3 tablespoons of lard in the same saute pan and fry the raisins briefly. In the same pan, fry the almonds and peanuts until browned. Transfer the raisins, nuts, and ground spices to a blender and puree together. They should form a smooth paste and may need a couple of tablespoons of chicken broth to blend effectively.
  • Add the blended mixture to the chile sauce and cook over a flame for about 5 minutes, stirring constantly. Break the Mexican chocolate into pieces and add it to the mixture. Continue cooking the mole for a further 15 minutes. Add the sugar and broth, and continue cooking the mole for around 45 minutes. Add salt and pepper, if necessary, and if desired some extra chocolate, to taste.
  • Preheat the oven to 350 degrees F.
  • Season the turkey breasts with salt and pepper. Heat the oil in a large, heavy-bottomed frying pan and sear the breasts skin side down first. Once the turkey is crisp and golden on both sides, remove from heat and place for 15 minutes in the oven to cook the meat through.
  • Slice the turkey and pour over the mole sauce. Garnish with sliced onions, radish, sesame seeds, and some sprigs of cilantro.

MEXICAN CHOCOLATE SAUCE



Mexican Chocolate Sauce image

Make and share this Mexican Chocolate Sauce recipe from Food.com.

Provided by Sharon123

Categories     Sauces

Time 30m

Yield 1 1/4 cups

Number Of Ingredients 5

8 ounces mexican chocolate, chopped
1/2 cup water
1/4 cup heavy cream
1 tablespoon Kahlua (or concentrated coffee)
1 teaspoon vanilla

Steps:

  • In a metal bowl set over a saucepan of barely simmering water combine chocolate and water and stir until chocolate is melted and sauce is somewhat smooth, about 20 minutes. (Most of the water will have evaporated and mixture will have thickened slightly.) Remove bowl from heat and stir in cream, liqueur(or coffee), and vanilla until combined well.
  • Cool sauce completely and transfer to a jar with a tight-fitting lid. Keep the sauce, covered and chilled, up to 1 month. Serve sauce over ice cream.

Nutrition Facts : Calories 988.9, Fat 45.9, SaturatedFat 26.6, Cholesterol 65.2, Sodium 26.8, Carbohydrate 146.6, Fiber 7.3, Sugar 130.8, Protein 7.6

MEXICAN CHOCOLATE SAUCE



Mexican Chocolate Sauce image

With dark chocolate and just a few other ingredients you can make this heavenly Mexican-style sauce to pour use as dessert dip. Easy recipe with variations.

Provided by Chelsie Kenyon

Categories     Dessert     Snack     Brunch     Sauce

Time 4m

Number Of Ingredients 5

6 ounces dark chocolate (chopped or grated OR 1/2 cup dark chocolate chips)
1/2 cup heavy cream (at room temperature)
1 teaspoon cinnamon
2 teaspoons​ coffee liqueur (such as Kahlua)
1 tablespoon sugar

Steps:

  • Melt the chocolate. The chocolate does not need to actually cook at all, just melt completely. Use one of the following methods: Microwave method: Place chocolate and heavy cream in a microwave safe bowl. Cook in microwave for a minute or so, making sure to stir every 20 seconds. Stop microwaving when mixture is smooth. Direct stove-top method: Place chocolate and cream in saucepan over low heat. Stir constantly until mixture is smooth. (Note: Be very careful when using this method, as a moment of inattention can lead to the chocolate's burning). Hot water bath method: Place chocolate and cream in a metal bowl. Place the bowl in pan of very hot water in such a way that the water comes one-third to half the way up the sides of the bowl. Stir ingredients gently until mixture is smooth.
  • Stir in the cinnamon, coffee liqueur, and sugar. Pour into a serving dish and enjoy. Any leftover sauce can be stored in a tightly covered glass jar in the refrigerator for a week or so. Reheat before using.

Nutrition Facts : Calories 89 kcal, Carbohydrate 8 g, Cholesterol 9 mg, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, Sodium 5 mg, Sugar 6 g, Fat 6 g, ServingSize 1 cup (16 servings), UnsaturatedFat 0 g

CHOCOLATE CORNPONE WITH HOT MEXICAN CHOCOLATE SAUCE



Chocolate Cornpone with Hot Mexican Chocolate Sauce image

Provided by Bobby Flay

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 22

1 tablespoon unsalted butter
3 ounces semisweet chocolate, coarsely chopped
1/2 cup all-purpose flour
1/2 cup white cornmeal
1/4 cup sugar
1 tablespoon ancho chili powder
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup buttermilk
1/2 cup sugar
6 large egg yolks
4 ounces semisweet chocolate, melted
2 cups whole milk
1 cup heavy cream
1/2 teaspoon vanilla extract
Hot Mexican Chocolate Sauce, recipe follows
1 1/2 cups heavy cream
2 cinnamon sticks
8 ounces bittersweet chocolate, coarsely chopped
1 tablespoon sugar
2 tablespoons ground toasted almonds

Steps:

  • Preheat oven to 375 degrees F. Butter a 9-inch round cake pan and line the bottom with a disk of parchment paper.
  • Place chocolate in a double boiler over simmering water and stir until melted. Remove from heat and let cool slightly.
  • Whisk together the flour, cornmeal, sugar, chili powder, baking powder, and salt in a large bowl. Stir in the eggs and buttermilk and then stir in the melted chocolate. Scrape batter into the prepared pan and bake for 18 to 20 minutes. Cool in the pan on a rack.
  • Once the bread is cool, break into 1-inch chunks and spread in the bottom of a 2-quart baking dish.
  • Whisk together the sugar and yolks in a large bowl until pale. Whisk in the melted chocolate, milk, cream, and vanilla extract until combined.
  • Using a fine sieve, strain the custard over the bread chunks. Press on the bread chunks so that they are soaked in the custard mixture. Place the pan in a roasting pan and fill the roasting pan halfway with hot water. Bake for 40 minutes or until the custard is set. Remove and let cool on a rack for 30 minutes before serving. This is best served warm. Spoon into bowls and drizzle with the Hot Mexican Chocolate Sauce.
  • Bring heavy cream and cinnamon sticks to a simmer in a small saucepan. Remove from the heat and let steep for 15 minutes. Remove the cinnamon sticks, add the chocolate and sugar, and cook over low heat until the chocolate is completely melted. Stir in the almonds and transfer to a small pitcher. Keep hot.;

WHITE CHOCOLATE MOLE SAUCE (MEXICAN)



White Chocolate Mole Sauce (Mexican) image

An unusual recipe for Mole Sauce that is just divine! Impress your partner or family with this "gourmet" Mexican sauce on your favorite meat. Mole is a very traditional sauce that is found in many authentic Mexican dishes. You can make the sauce up to week ahead of time, leaving the chocolate out. To serve, heat in a saucepan and stir in the white chocolate.

Provided by sassafrasnanc

Categories     Sauces

Time 30m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 15

1/2 cup unsalted peanuts
1/4 cup blanched slivered almond
1/4 cup walnuts
2 cups water
1 cinnamon stick, broken into pieces
2 whole cloves
1 poblano chile, seeded and chopped
2 serrano chilies, seeded and chopped
1 small garlic clove
1/2 Spanish onion, cut into chunks
5 animal crackers, toasted
1/4 cup unsalted butter
1/2 cup white chocolate chips
1/2 teaspoon salt
1/8 teaspoon fresh ground white pepper

Steps:

  • Preheat oven to 350 degrees. Spread peanuts, almonds and walnuts on a jelly-roll pan. Toast in the oven, shaking the pan occasionally, until the nuts are slightly colored and fragrant, 3 to 5 minutes.
  • In a blender, combine the nuts, water, cinnamon stick and cloves; blend until nuts are very finely ground. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Reserve the liquid and discard the solids.
  • In the blender, combine the chiles, garlic, onion and nut liquid. Add the animal crackers; puree until smooth. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Discard the solids.
  • In a large saucepan, heat the butter. Stir in the nut-chile liquid. Simmer, uncovered, over medium heat, scraping the bottom of the pan occasionally with a rubber spatula, until the mixture is the consistency of thick pea soup, about 15 minutes.
  • Stir in chocolate, salt and pepper until the chocolate is melted. Use immediately.

MEXICAN CHOCOLATE SAUCE



Mexican Chocolate Sauce image

Drizzle Mexican Chocolate Sauce over ice cream or pound cake for added sweetness. Or, use this Mexican Chocolate Sauce as dipping sauce for churros!

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 8 servings, 2 Tbsp. each

Number Of Ingredients 6

2 oz. BAKER'S Unsweetened Chocolate
1/3 cup brewed double-strength MAXWELL HOUSE Coffee, any variety
1/2 cup sugar
3 Tbsp. butter
1/4 tsp. ground cinnamon
1/4 tsp. vanilla

Steps:

  • Microwave chocolate and coffee in large microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted.
  • Stir in sugar. Microwave on HIGH 2- 1/2 to 3 min. or until sugar is dissolved, stirring after each minute.
  • Add butter, cinnamon and vanilla; stir until butter is completely melted. Serve warm.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 35 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 12 g, Protein 1 g

MEXICAN CHOCOLATE DIP



Mexican Chocolate Dip image

Chocolate, cinnamon and a touch of heat are a classic Mexican trio. Any fruit goes in this fudgy dip. And don't forget the churros! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield about 1/2 cup.

Number Of Ingredients 5

3/4 cup semisweet chocolate chips
1/3 cup heavy whipping cream
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
Assorted fresh fruit

Steps:

  • In a small heavy saucepan, combine chocolate chips and cream. Using a whisk, heat and stir over medium-low heat until smooth, 4-5 minutes. Remove from heat; stir in cinnamon and cayenne. Cool slightly. Serve with fruit.

Nutrition Facts : Calories 221 calories, Fat 17g fat (10g saturated fat), Cholesterol 27mg cholesterol, Sodium 11mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 2g protein.

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Instructions. Combine chocolate, butter, and sugar together in a large saucepan over medium-low heat, stirring constantly. Once the chocolate mixture is smooth, add the milk and continue stirring constantly for 2-3 more minutes. Remove from …
From graceandgoodeats.com


SIMPLIFIED MOLE SAUCE (CHOCOLATE SAUCE) | RICARDO
Preparation. In a saucepan, lightly brown the onions and garlic in the oil. Add the chicken broth and tomatoes. Cover and simmer for 5 minutes. In a skillet, sauté the remaining ingredients, except for the cocoa powder and honey, for a few minutes. Add the sauteed ingredients, cocoa powder and honey to the onion mixture.
From ricardocuisine.com


MEXICAN CHOCOLATE DIPPING SAUCE - TURNING THE CLOCK BACK
Ingredients. 1/4 cup heavy whipping cream. 3 ounces Mexican chocolate or dark chocolate, chopped. 1 tablespoon unsalted butter. 1/4 teaspoon vanilla extract (can use Kahlua instead) 3 tablespoons unsweetened cocoa powder (optional for a thicker chocolate) 1/4 teaspoon ground cinnamon. 1/4 tsp cayenne pepper (if desired.
From turningclockback.com


MEXICAN CHOCOLATE SAUCE RECIPE | DESSERT RECIPES | PBS …
Ingredients; 1 cup heavy whipping cream; 1/2 cup whole milk; 1/4 cup brewed dark coffee; 1 teaspoon instant espresso powder; 1 teaspoon chipotle chili powder
From pbs.org


MEXICAN CHOCOLATE SAUCE RECIPE - FOOD.COM
Heat cream to boiling in a heavy medium saucepan; remove from heat and pour over chopped chocolates. Whisk until melted and smooth. Let cool at room temperature until thickened and barely warm.
From food.com


BEST CHURRO PANCAKES WITH MEXICAN CHOCOLATE SAUCE RECIPES
Step 1. Whisk the sugar, cocoa powder, cornstarch, salt and cloves together in a small saucepan. Whisk in the coffee, milk and vanilla and bring to a simmer over medium heat. Cook, whisking until the sauce begins to bubble and thicken slightly, 2 to 3 minutes. Pour the sauce into a serving bowl and keep warm. Step 2.
From foodnetwork.ca


10 BEST MEXICAN CHOCOLATE MOLE SAUCE RECIPES | YUMMLY
The Hirshon Mexican Red Enchilada Sauce The Food Dictator. chipotle, dried guajillo chiles, mexican chocolate, clove, Mexican oregano and 8 more.
From yummly.com


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