Best Mexican Chocolate Fondue Recipes
MEXICAN HOT CHOCOLATE FONDUE
Mexican hot chocolate is usually made from a hockey puck looking disk of bitter chocolate that already has the sugar in it. Usually it is blended with hot water or milk and seasoned with cinnamon and coffee flavors. Canela, the Spanish word for cinnamon, also known as Ceylon cinnamon, is a true cinnamon that is used frequently in Mexican cooking. A native of Ceylon (Sri Lanka), it is also a primary ingredient in Indian, African and Asian foods as well. Its floral, complex taste sets it apart from cassia, the bark that most often substitutes for true cinnamon. The thin and fragile bark of canela makes it highly perishable, so it is best to use and grind it only as needed. Naturally, it is good for myriad sweet dishes like cakes, cookies, pies and ice cream, and is the penultimate accompaniment for anything chocolate.
Provided by Food Network
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Equipment: Fondue pot; fondue forks or wooden or metal skewers
- In a bowl, whisk together the sugar and cornstarch to blend. Slowly whisk in the cream; then the milk, coffee, cinnamon, and vanilla. Pour the mixture into a stainless steel saucepan and gently bring it to a boil. Cook, whisking, until thickened, about 4 minutes.
- Remove the pan from the heat and whisk in the chocolate and butter until melted. Using a fine-meshed sieve over a large bowl, strain the chocolate mixture and discard the solids. Pour into a warmed fondue pot and serve with assorted dippers and fondue forks.
MEXICAN CHOCOLATE FONDUE
This is a great chocolate fondue recipe that has a hint of cinnamon in it. Chocolate fondue sounds like a hard thing to make, but it is so easy! There are so many things that you can dip in this fondue like bananas, strawberrys, pineapple, and so many other things.
Provided by Cupcake-Princess
Categories Dessert
Time 9m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium mixing bowl whisk together sugar and cornstarch. Gradually wisk in cream then milk, espresso powder, cinnamon, and vanilla.
- Pour mixture into a medium saucepan and gently bring to a boil. Cook, whisking constantly until thickened, about 4 minutes. Remove from heat and whisk in chocolate and butter until melted.
- Serve fondue with various dippers.
Nutrition Facts : Calories 305.8, Fat 26, SaturatedFat 16.2, Cholesterol 90.3, Sodium 85, Carbohydrate 16.4, Fiber 0.1, Sugar 11.2, Protein 2.8
MEXICAN HOT CHOCOLATE FONDUE
Here smooth dark chocolate is mixed with some typical Mexican flavors, including the smoky kick of chipotle chile, just as in Aztec times. Strawberries,k pineapple and mango make excellent dippers, as do banana bread and cinnamon donut holes. You may even use chocolate chip cookies. Cinnamon sticks infuse the cream with a subtle...
Provided by Lynnda Cloutier
Categories Chocolate
Number Of Ingredients 7
Steps:
- 1. In medium pan, mix the cream, milk, and cinnamon sticks. Cook over medium low heat, watching carefully, til small bubbles appear around the edges of the pan. Reduce heat to low and cook for 5 minutes more. Remove and discard cinnamon sticks.
- 2. Gradually add chocolate to cinnamon infused cream mixture and cook, stirring til melted and smooth. Stir in espresso powder, chipotle powder, and vanilla. Continue cooking and stirring over low heat for 1 minutes longer.
- 3. Transfer to ceramic fondue pot and set over low flame. Regulate heat if possible to keep fondue warm, not hot. If it begins to boil, turn off the heat. Serves 8 to 10 or makes 3 cups
MEXICAN-STYLE CHOCOLATE FONDUE
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In small saucepan over medium heat, bring the cream and cinnamon sticks just to boil. Remove from the heat and set aside to steep for 15 minutes. Remove the cinnamon and discard.
- Put the chocolate in a medium bowl. Bring the cream to a simmer, pour it over the chocolate, and let stand for 5 minutes. Stir the chocolate mixture until completely melted and smooth. Transfer the chocolate mixture to a fondue pot, and keep warm over a low sterno flame or in a large ramekin wrapped with a cloth napkin to keep it warm. Serve with a selection of the dippers.
- Cook's note: This makes a thick fondue, for a thinner sauce, simply add more cream.
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