Okay I’m back from a wonderful trip to Solvang, California. Unforgettable!! But I’ll post on that later, once I edit my pictures… Today I’ll post about a couple of things I did before leaving… all three with Mexican Chocolate.
It has a certain spice to it, which gives it …that… Mexican taste!!
The first were these delicious Shortbread Cookies. The recipe itself came from The Cookie and Biscuit Bible” (Hermes House Press). The decorations however came from me, using a mix of Mexican chocolate and butter, and piped to made designs.
Mexican chocolate cookies!!
8 oz butter softened
4 oz confectioner’s sugar
1tbsp vanilla extract
11 oz all purpose flour
5 oz pecans (finely chopped)
3oz Mexican chocolate
4-6 oz butter
1. Preheat oven to 375F. Beat butter until fluffy; add 4oz sugar and vanilla.
2. Gradually add the flour and salt to mixture beating after each addition. Until dough is formed.
3. Add chopped pecans and knead until combined.
4. Roll dough out to about 1/3 inch and cut with cookie cutters of your choice
5. Bake for 10-15 minutes and let cool for 10 minutes, then using spatula transfer to finish cooling.
6. Melt chocolate and butter in microwave; pour into piping bag and decorate!
Second thing I made is this cute lava cakes. They are fun to make!!
Mexican Chocolate Cakes
16 oz heavy cream
11 oz Mexican chocolate (chopped)
3 tsp cinnamon
3 egg yolks
4 oz sugar
4 oz cake flour, sifted
¼ once Mexican chocolate grated
4 oz confectioner’s sugar
2 tbsp vanilla extract
1. In a heavy bottomed stainless steel saucepan bring 12 oz cream to boil over medium heat. Stir in 6 oz Mexican chocolate and 1 tsp cinnamon and blend well until melted. Chill the mixture until firm.
2. Preheat oven to 375F. Butter 12 (4 oz) ramekins, completely coating the sides. In a heavy bottomed saucepan, melt the butter and 5 oz chocolate and stir until melted. Set aside. Whip the eggs, egg yolks and sugar with a mixer until they are a light lemon color and tripled in volume. With a rubber spatula, carefully fold in flour and chocolate-butter mixture. Whip with mixer on medium speed until glossy. With a spatula, fold in the grated chocolate and vanilla extract.
3. Transfer the cake batter to a pastry bag with no tip. Using the pastry bag fill the ramekins ¾ full. With a small spoon, place a small portion of the prepared ganache into the center of each filled ramekin. Bake the cakes for approximately 8 – 10 minute. The cakes should be firm around the edges and pull away from the sides. The finished cakes are firm on the outside but soft on the inside.
4. Whip the heavy cream until firm; add confectioner’s sugar and vanilla extract. Serve cakes immediately.
And finally a non- baked treat. Gooey chocolate “truffles” Yes, I watched Food Network the other day and saw Good Eats, they made truffles.
So, I decided to try some, the chocolate didn’t set really… (Trying to figure out why?), But, I proceeded in coating the result and made tasty delicious treats!!
6 oz heavy cream
3 oz Mexican chocolate (chopped)
4 oz dark chocolate
4 oz butter
Coating of your choice (I used chopped almonds, shredded dried mango, and cocoa and espresso powder.)
1. Bring heavy cream to a boil, add Mexican chocolate. Let cool.
2. Melt chocolate and butter in a separate bowl. Mix with Mexican chocolate spread on a tray lined with parchment paper and let firm in the refrigerator.
3. About 1 hour later, scoop chocolate mixture, form into “balls” (It wont firm really well so don’t worry if they don’t come out perfect)
4. Let cool again for about 30 minutes, then scoop again, and put in desired coating. Enjoy!
I hope you try them all, or at lest one. And if you simply need hot chocolate, grab a gallon of 2% milk, heat and add one tablet of Mexican chocolate. Heat till dissolved. Fiesta time!