Chocolate Mexicano Recipes

CHOCOLATE MEXICANO

Steps:

• 3 ounces of Mexican chocolate can replace the first 4 ingredients listed.
• Break chocolate into smaller pieces and place in a 2-quart microwavable glass measuring cup. (If you are using baker's chocolate or chocolate morsels, add cinnamon, sugar and almond extract).
• Stir in milk.
• Microwave, uncovered, on High for 4 minutes. Stir. Microwave on High for 2 to 4 more minutes or until the chocolate has melted and the milk is close to boiling. Very small bubbles will form on the surface and edges of the milk, which will begin to coat the container.
• Whip with a wire whisk or egg beater until the chocolate has dissolved completely and the milk is frothy.
• Pour into mugs and serve hot.

CHOCOLATE MEXICANO

Steps:

• Chop up the chocolate tablets (no need to be fancy since they are going to dissolve into the milk).
• Add the milk and cinnamon stick to large pot over medium-high heat. Once you see the first tiny bubbles begin to appear in the milk, add the chocolate, sweetened condensed milk, vanilla and sugar and continue heating, stirring slowly but constantly, until the chocolate has melted. Add additional sugar if desired. Do not let the milk boil; if it looks as if it is going to start boiling, turn off the heat for a few minutes, continue to stir, then turn the burner back on at a lower setting. Once all the chocolate is melted, fish out the cinnamon stick and trash it. It's done its job.
• Carefully pour your chocolate Mexicano into your favorite mug and enjoy with your family and friends.

MEXICAN CHOCOLATE STREUSEL CAKE (PASTEL DE CHOCOLATE MEXICANO)

Steps:

• Preheat oven to 350°F Butter and flour a 13x9-inch pan. Set aside.
• Pulse half of the chocolate in a food processor until it is like coarse crumbs. Set aside.
• Streusel topping: Add the other half of the chocolate to the processor and pulse until coarse crumbs. Mix the egg yolk with the salt and stir to dissolve the salt. Add to the processor along with the 7 Tbsp butter and 1 cup flour. Pulse until thoroughly combined and crumbly, but not a paste. Set aside.
• Cake: Sift together the 1 3/4 cups flour and baking powder. With an electric mixer, on medium speed, combine cream cheese, 1 cup butter and sugar. Beat until light and fluffy, 2-3 minutes. Add eggs one at a time, thoroughly mixing between each one. Add the flour mixture and beat for 1 minute, until just mixed. Gently stir in the reserved chopped chocolate, making sure not to overmix.
• Scrape the batter into the prepared pan and crumble the streusel evenly over top, breaking up any large lumps.
• Bake 35-40 minutes or until a toothpick in the center comes out clean. Cool on a wire rack. Dust with powdered sugar before serving.

CHOCOLATE MEXICANO

Steps:

• Place the sugar, cocoa, salt, flour, cinnamon, and water in a large saucepan. Place the saucepan over low heat and stir until the mixture dissolves into the water.
• After the mixture is dissolved, turn up the temperature of the stove to medium-high. Stir the mixture until it boils. Boils for 3-5 minutes, stirring all the time.
• Add the milk. Continue to stir until the milk is hot, but not boiling.
• Just before the milk boils, remove the saucepan from the heat. Stir in the vanilla extract, and serve!