35+ Delicious Authentic Mexican Chocolate Recipes You Need to Try Today

Mexican chocolate is known for its deep, rich flavor and its unique blend of spices, making it a favorite ingredient in both savory and sweet dishes.

From decadent desserts to rich hot beverages, the magic of Mexican chocolate lies in its combination of high-quality cocoa and ingredients like cinnamon, vanilla, and chili.

This traditional chocolate is not just about sweetness – it brings warmth, spice, and a touch of creativity to your kitchen.

In this blog post, we’ve rounded up over 35+ authentic Mexican chocolate recipes that will transport your taste buds straight to the heart of Mexico.

Whether you’re a seasoned cook or a novice in the kitchen, these recipes are sure to inspire you to explore the rich, vibrant world of Mexican chocolate.

Get ready to indulge in flavors you never knew you were missing!

35+ Delicious Authentic Mexican Chocolate Recipes You Need to Try Today

Mexican chocolate is more than just an ingredient; it’s a gateway to the bold and exciting flavors of Mexico.

From spiced hot chocolate to rich cakes, brownies, and savory dishes, the versatility of Mexican chocolate makes it an ideal addition to any recipe.

As you try these 35+ authentic Mexican chocolate recipes, you’ll not only discover the depth of Mexican culinary traditions but also find new ways to elevate your cooking and baking.

So, what are you waiting for? It’s time to bring the warmth and spice of Mexican chocolate into your kitchen and enjoy these delicious recipes with your family and friends.

Mexican Hot Chocolate

Mexican Hot Chocolate is a rich, creamy, and flavorful drink that blends the earthy warmth of cinnamon, the slight heat of chili, and the deep richness of Mexican chocolate. This authentic drink is perfect for cozying up during cold weather or as a treat for special occasions. Unlike regular hot chocolate, it uses a variety of spices and is often served frothy by whisking with a traditional “molinillo” or wooden whisk.

• 3 cups whole milk (or water for a dairy-free version)
• 2-3 tablespoons Mexican chocolate, chopped (look for brands like Ibarra or Abuelita)
• 1-2 cinnamon sticks
• 1/4 teaspoon chili powder (optional, for a little heat)
• 1 tablespoon sugar (or to taste)
• Whipped cream or marshmallows (optional)

Instructions:

1. In a saucepan, heat the milk over medium heat. Add the cinnamon sticks and bring to a simmer.
2. Once the milk is warm, add the chopped Mexican chocolate and whisk until it completely melts.
3. Stir in the sugar and chili powder, if using, until fully combined.
4. Remove the cinnamon sticks and whisk vigorously to create froth (use a molinillo if you have one).
5. Pour the hot chocolate into mugs and top with whipped cream or marshmallows if desired.
6. Serve hot and enjoy!

Mexican Hot Chocolate is an indulgent and comforting beverage that is deeply rooted in tradition. The balance of rich chocolate, warm cinnamon, and a touch of chili makes each sip feel like a warm hug. This recipe is not just a drink, but an experience that brings people together. Whether served on a chilly evening or at a festive gathering, this delicious beverage is sure to become a favorite.

Chocolate Mole Sauce (Mole Poblano)

Mole Poblano is one of the most famous and beloved dishes in Mexican cuisine, known for its complex and savory-sweet flavor profile. This sauce blends chocolate with spices, chilies, nuts, and seeds to create a rich, smooth sauce often paired with chicken, turkey, or pork. Though it may take some time to prepare, the result is a deep, multifaceted flavor that showcases the heart of Mexican culinary traditions.

• 2 tablespoons sesame seeds
• 2 tablespoons pumpkin seeds
• 2 tablespoons almonds
• 4 dried pasilla chilies
• 4 dried mulato chilies
• 1 dried ancho chili
• 1/4 cup raisins
• 1/4 cup unsweetened cocoa powder (or 2 oz Mexican chocolate)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1/4 cup tomato paste
• Salt to taste
• 2 tablespoons sugar (optional, to taste)

Instructions:

1. Toast the sesame seeds, pumpkin seeds, and almonds in a dry skillet over medium heat for about 3-5 minutes until lightly browned. Set aside.
2. In the same skillet, toast the dried chilies until they become fragrant (about 1-2 minutes). Be careful not to burn them.
3. Remove the seeds and stems from the chilies, then soak them in hot water for about 20 minutes to soften.
4. In a blender, combine the soaked chilies, toasted nuts, raisins, cocoa powder (or Mexican chocolate), cinnamon, cumin, cloves, and a small amount of chicken broth. Blend until smooth.
5. Heat the oil in a large pot over medium heat and sauté the onions and garlic until soft and translucent.
6. Add the blended mole paste to the pot and cook for about 5 minutes, stirring frequently.
7. Gradually add the remaining chicken broth and tomato paste, stirring until the sauce is smooth.
8. Simmer the mole for 30-40 minutes, stirring occasionally. Taste and add salt or sugar as desired for balance.
9. Serve the mole over cooked chicken, turkey, or pork.

Chocolate Mole Sauce is a celebration of complex flavors, blending sweetness, bitterness, spice, and earthiness into a unified, luxurious sauce. The richness of Mexican chocolate perfectly complements the depth of the chilies and spices, making this dish a beloved classic in Mexican cuisine. Though it requires patience and care to prepare, the result is a meal that’s absolutely worth the effort, offering a truly authentic taste of Mexico’s culinary heritage.

Chocolate Churros

Churros are a popular Mexican street food snack, crispy on the outside and soft on the inside. Often served at fairs or in the evening, these deep-fried dough sticks are rolled in cinnamon-sugar and sometimes dipped in a rich chocolate sauce. This chocolate churro recipe takes it up a notch by adding chocolate into the dough itself, providing an extra layer of cocoa flavor with each bite.

• 1 cup water
• 2 tablespoons butter
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons unsweetened cocoa powder
• Vegetable oil for frying
• 1/2 cup sugar
• 1 tablespoon ground cinnamon
• For the chocolate dipping sauce:
  • 4 oz Mexican chocolate, chopped (or dark chocolate)
  • 1/4 cup heavy cream
  • 1 tablespoon sugar

Instructions:

1. In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat, stirring until the butter is melted.
2. Reduce the heat to low and add the flour and cocoa powder. Stir continuously until the mixture forms a dough ball and pulls away from the sides of the pan.
3. Remove the dough from heat and let it cool for a few minutes. Then, beat in the eggs one at a time until the dough is smooth and slightly sticky.
4. Heat oil in a deep pan to 350°F (175°C). Line a plate with paper towels to drain the churros.
5. Transfer the dough to a piping bag fitted with a star-shaped nozzle. Pipe the dough into long strips into the hot oil, cutting them into about 4-inch lengths.
6. Fry the churros for 2-3 minutes, or until golden brown. Use tongs to remove them and place them on the paper towels to drain excess oil.
7. In a small bowl, combine the sugar and cinnamon. Roll the churros in this mixture until evenly coated.
8. For the dipping sauce, heat the cream in a small saucepan over medium heat. Once it’s warm, add the chopped Mexican chocolate and stir until smooth and fully melted. Add sugar to taste.
9. Serve the chocolate churros with the dipping sauce.

Chocolate Churros are the perfect blend of crispy, soft, and chocolatey indulgence. The addition of cocoa in the dough elevates the flavor and brings a satisfying depth to these beloved treats. Paired with a rich chocolate dipping sauce, each bite is a sweet, crispy experience that is bound to delight anyone with a sweet tooth. Whether enjoyed as a dessert or a snack, chocolate churros offer an irresistible taste of Mexico in every bite.

Mexican Chocolate Cake (Pastel de Chocolate Mexicano)

Mexican Chocolate Cake is a deeply flavored dessert that captures the essence of traditional Mexican chocolate. With the perfect balance of sweetness, bitterness, and spice, this cake is infused with cinnamon and a hint of chili, offering a unique twist on the classic chocolate cake. The result is a moist, decadent cake that’s perfect for any occasion or as a special treat.

• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground chili powder (optional)
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/2 cup brewed coffee (for deepening flavor)
• 1/4 cup warm water
• 4 oz Mexican chocolate (chopped, such as Ibarra or Abuelita)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, chili powder, and salt.
3. In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Melt the Mexican chocolate in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Add the melted chocolate to the butter mixture and mix well.
5. Gradually alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Stir in the brewed coffee and warm water to loosen the batter.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
9. Frost with your choice of chocolate ganache or a whipped cream topping and enjoy!

Mexican Chocolate Cake brings together the indulgence of rich chocolate with the unique complexity of spices like cinnamon and chili, creating a cake that’s both familiar and exciting. The tender, moist crumb paired with the deep chocolate flavor makes this cake a showstopper at any gathering. Whether it’s a family dinner, a birthday celebration, or just a personal treat, this cake is a wonderful way to experience the bold flavors of Mexico in a dessert form.

Chocolate Tamales

Tamales are a cherished part of Mexican cuisine, often made for special celebrations and holidays. This version of tamales incorporates the rich flavor of Mexican chocolate, resulting in a sweet and decadent filling encased in soft, fluffy masa dough. The combination of chocolate, cinnamon, and vanilla creates a dessert that’s both comforting and indulgent.

• 2 cups masa harina (corn flour for tamales)
• 1/2 cup unsweetened cocoa powder (or 3 oz Mexican chocolate)
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 1/4 cup warm water
• 1/2 teaspoon baking powder
• 20-25 dried corn husks (soaked in warm water for 30 minutes)
• 1/4 cup chocolate chips (optional)

Instructions:

1. Start by preparing the masa. In a large bowl, mix the masa harina, cocoa powder, sugar, cinnamon, and baking powder.
2. Gradually add the vegetable oil and warm water to the dry ingredients, mixing with your hands until the dough comes together. It should have a soft, pliable consistency, similar to playdough. Add more water if necessary.
3. Stir in the vanilla extract and mix well. For extra chocolate richness, you can add chocolate chips into the masa for added texture and flavor.
4. To assemble the tamales, take a soaked corn husk and spread about 2 tablespoons of masa in the center. Flatten it into a thin layer, leaving space at the top and bottom for folding.
5. Add a small amount of chocolate filling in the center (you can use melted Mexican chocolate or even a spoonful of chocolate ganache for a richer flavor).
6. Fold the sides of the husk over the masa and chocolate, then fold up the bottom of the husk, creating a sealed package.
7. Arrange the tamales upright in a steamer pot. Cover with a damp cloth and steam for about 1 hour, adding more water as necessary, until the masa is fully cooked and comes away from the husk easily.
8. Serve the tamales warm and enjoy!

Chocolate Tamales are a unique and delicious twist on the traditional savory tamale, showcasing the versatility of masa in both sweet and savory forms. With the warm, rich flavors of chocolate, cinnamon, and vanilla, these tamales are a delightful treat that’s perfect for festive occasions or as a sweet snack. The soft masa enveloping the gooey chocolate filling creates a comforting bite that’s sure to satisfy any chocolate lover.

Mexican Chocolate Ice Cream (Helado de Chocolate Mexicano)

This Mexican Chocolate Ice Cream is a rich and creamy frozen treat that brings the traditional flavors of Mexican chocolate to your dessert table. Infused with cinnamon and a hint of chili powder, the ice cream has a perfect balance of sweetness, spice, and rich chocolate flavor. It’s the perfect dessert to serve during warm weather or as a unique end to a meal.

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon chili powder (optional)
• 1 teaspoon vanilla extract
• 4 oz Mexican chocolate, chopped
• 3 large egg yolks

Instructions:

1. In a medium saucepan, combine the cream, milk, sugar, cinnamon, and chili powder. Heat over medium heat, stirring occasionally, until the mixture is warm and the sugar dissolves. Do not boil.
2. Meanwhile, place the chopped Mexican chocolate in a heatproof bowl.
3. Once the milk mixture is heated, pour it slowly over the chocolate, whisking until the chocolate is completely melted and smooth.
4. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm chocolate mixture to the yolks, whisking constantly to temper the eggs.
5. Slowly pour the egg yolk mixture back into the saucepan with the remaining chocolate milk mixture, stirring continuously. Heat over low to medium heat until the mixture thickens and coats the back of a spoon.
6. Remove from heat and strain the mixture through a fine mesh sieve into a bowl to remove any curdled bits.
7. Stir in the vanilla extract, then allow the mixture to cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight.
8. Churn the cooled mixture in an ice cream maker according to the manufacturer’s instructions.
9. Transfer the ice cream to an airtight container and freeze until firm (about 4 hours). Serve and enjoy!

Mexican Chocolate Ice Cream offers a creamy, decadent dessert with all the warming flavors of traditional Mexican chocolate. The touch of cinnamon and chili powder adds depth and complexity, making it a refreshing yet indulgent treat. This ice cream is a fun and delicious way to enjoy the bold flavors of Mexican chocolate in a frozen form. It’s perfect for serving on a hot day, at a dinner party, or simply as a special indulgence whenever you crave something sweet and different.

Chocolate Chiles Rellenos (Stuffed Chocolate Peppers)

Chocolate Chiles Rellenos is a creative and bold twist on the traditional Mexican dish of stuffed chiles. This savory-sweet dish combines the heat of poblano peppers with the rich flavor of Mexican chocolate, creating a delightful contrast of flavors. The chiles are stuffed with a rich, spiced chocolate filling and fried until golden, offering a unique and decadent bite that’s perfect for adventurous eaters.

• 4 large poblano peppers
• 1 tablespoon vegetable oil
• 1/2 cup diced onions
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 2 oz Mexican chocolate (chopped)
• 1/4 cup chicken broth
• 1/4 cup chopped almonds or walnuts (optional)
• Salt and pepper to taste
• 1 egg (for coating)
• 1/2 cup all-purpose flour (for coating)
• 1/2 cup breadcrumbs (for coating)
• Oil for frying

Instructions:

1. Begin by roasting the poblano peppers. Place them directly over an open flame or under a broiler, turning occasionally, until the skins are blackened and blistered. Transfer to a bowl, cover with a cloth, and let them steam for about 10 minutes.
2. Once cooled, peel off the charred skins, remove the stems and seeds, and carefully slit them open without tearing. Set aside.
3. In a skillet, heat the vegetable oil over medium heat. Add the onions and garlic, cooking until softened. Stir in the tomato paste, cinnamon, and cumin, and cook for another minute.
4. Add the chopped Mexican chocolate to the skillet, followed by the chicken broth. Stir until the chocolate melts and the mixture becomes smooth. Taste and add salt and pepper to balance the flavors.
5. Stir in the chopped nuts if using. Remove from heat and let the filling cool slightly.
6. Stuff the peppers with the chocolate filling, being careful not to overstuff. Close them gently.
7. Set up a breading station with beaten egg, flour, and breadcrumbs. Dredge each stuffed pepper first in flour, then dip in egg, and finally coat in breadcrumbs.
8. Heat oil in a frying pan over medium heat and fry the chiles until golden and crisp on all sides, about 5 minutes.
9. Drain on paper towels, slice in half, and serve.

Chocolate Chiles Rellenos offer a daring and delightful combination of savory and sweet, with the smoky richness of the poblano pepper and the indulgent flavors of Mexican chocolate. The spices, chocolate, and nuts meld perfectly, creating a dish that is both complex and satisfying. Whether as an appetizer or a main course, this dish adds an unexpected twist to traditional Mexican cuisine, making it a showstopper at any meal.

Mexican Chocolate Brownies

Mexican Chocolate Brownies are an indulgent dessert that combines the classic richness of brownies with the unique flavors of Mexican chocolate. Infused with cinnamon, a hint of chili powder, and vanilla, these brownies have a warm and spiced kick that makes them stand out from regular brownies. Their fudgy texture and deep chocolate flavor, enhanced by a subtle heat, will make them a favorite for any chocolate lover.

• 1/2 cup unsalted butter, melted
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon chili powder (optional for heat)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 oz Mexican chocolate, chopped (or Ibarra or Abuelita brand)
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
2. In a bowl, whisk together the melted butter and sugar until smooth. Beat in the eggs, one at a time, then add the vanilla extract.
3. In another bowl, combine the flour, cocoa powder, cinnamon, chili powder (if using), baking powder, and salt.
4. Gradually fold the dry ingredients into the wet mixture, stirring just until combined.
5. Melt the Mexican chocolate in a microwave-safe bowl, stirring in 30-second intervals until smooth. Add the melted chocolate to the brownie batter and mix until fully incorporated.
6. If desired, stir in chocolate chips for extra texture.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
9. Allow the brownies to cool completely in the pan before cutting into squares and serving.

Mexican Chocolate Brownies take the beloved dessert to a new level with the addition of cinnamon and chili powder. These brownies have a rich, fudgy texture paired with a subtle kick that makes them uniquely Mexican. The combination of spices and deep chocolate flavor creates a treat that’s perfect for any occasion, from a casual snack to a special dessert. The warmth from the spices combined with the richness of the chocolate will keep you coming back for more!

Chocolate Enchiladas

Chocolate Enchiladas are an innovative and delicious dessert that transforms the savory concept of enchiladas into a sweet, chocolate-filled treat. The tortillas are dipped in a cinnamon-chocolate sauce, stuffed with a rich, spiced filling, and then rolled up and baked. These dessert enchiladas are a wonderful way to enjoy a classic Mexican flavor in a unique and surprising form.

• 8 corn tortillas
• 1 cup Mexican chocolate, chopped (or Ibarra or Abuelita)
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1 cup water
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped almonds or pecans (optional)
• 1/2 cup sweetened whipped cream (for topping)

Instructions:

1. In a saucepan, combine the Mexican chocolate, sugar, cinnamon, and water. Cook over medium heat, stirring constantly until the chocolate melts and the sauce thickens, about 5-7 minutes. Stir in the vanilla extract once it’s done.
2. In a separate pan, lightly heat the tortillas to soften them, either on a dry skillet or in the microwave. Be careful not to crisp them.
3. Pour a small amount of chocolate sauce onto a plate and dip each tortilla into the sauce, coating both sides.
4. Place the dipped tortillas on a plate, spoon a small amount of the chocolate filling (made from the chocolate sauce and chopped almonds or pecans) down the center, and roll them up like traditional enchiladas.
5. Arrange the rolled tortillas in a baking dish. Pour the remaining chocolate sauce over the top and bake at 350°F (175°C) for about 15 minutes, just until heated through.
6. Remove from the oven and top with whipped cream before serving.

Chocolate Enchiladas provide an unexpected yet delightful combination of rich chocolate sauce and cinnamon-spiced sweetness wrapped in a soft tortilla. This dessert takes a familiar savory dish and transforms it into a decadent treat perfect for any occasion. Whether for a special celebration or as an after-dinner indulgence, Chocolate Enchiladas offer a creative and delicious way to experience the beloved flavors of Mexico in a completely new form.

Mexican Chocolate S’mores

Mexican Chocolate S’mores are a fun and spicy twist on the classic campfire treat. By swapping out traditional chocolate for rich, Mexican chocolate infused with cinnamon and a pinch of chili, these s’mores take on a whole new level of flavor. The combination of melted chocolate, gooey marshmallow, and a crunchy graham cracker base with a hint of spice makes for an unforgettable dessert experience.

• 4 graham cracker squares
• 4 large marshmallows
• 2 oz Mexican chocolate (chopped into small pieces)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon chili powder (optional)
• 1 tablespoon butter (optional, for extra richness)

Instructions:

1. Preheat a grill or campfire for roasting marshmallows.
2. Arrange the graham cracker squares on a plate, ready for assembly.
3. In a small saucepan over low heat, melt the Mexican chocolate with cinnamon and chili powder (if using), stirring until smooth. Optionally, add the butter for a richer chocolate flavor.
4. Roast the marshmallows to your desired level of golden brown or charred.
5. Drizzle the melted chocolate mixture over one side of each graham cracker. Place a roasted marshmallow on top of one graham cracker and top with the other cracker to form a sandwich.
6. Serve immediately and enjoy the deliciously spicy twist on this classic treat!

Mexican Chocolate S’mores offer a sweet, spicy, and indulgent twist on a beloved dessert. The combination of warm, melted Mexican chocolate with cinnamon and a hint of chili adds a comforting yet exciting layer of flavor. These s’mores are perfect for a cozy evening by the fire, a backyard BBQ, or a fun way to impress your guests with a new take on an old favorite. The contrast of textures and bold flavors makes this treat both satisfying and memorable.

Chocolate Tacos

Chocolate Tacos bring together the crispy, sweet shell of a taco with a rich, creamy chocolate filling, creating a unique and delicious dessert. The taco shell is made from cinnamon-sugar-coated tortillas, and the filling is a luscious mixture of Mexican chocolate and whipped cream. The result is a playful, indulgent dessert that’s perfect for any occasion, especially for those who want to try something new and exciting.

• 4 small flour tortillas
• 1 tablespoon unsalted butter (melted)
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 4 oz Mexican chocolate (chopped)
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped pistachios or almonds (optional)
• Whipped cream (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease a baking sheet.
2. Brush each tortilla with melted butter, then sprinkle with the sugar and cinnamon mixture.
3. Place the tortillas on the baking sheet and bake for 8-10 minutes, or until they are golden and crispy. Once they cool slightly, form them into taco shells by bending them gently over an oven-safe cup or taco holder.
4. In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Add the chopped Mexican chocolate and stir until fully melted and smooth.
5. Remove from heat and let the chocolate mixture cool slightly. Once cooled, fold in the vanilla extract and chill the mixture in the refrigerator for about 30 minutes, until it thickens.
6. Once the chocolate mixture is thickened, spoon it into the cinnamon-sugar taco shells. Top with whipped cream and sprinkle with chopped pistachios or almonds if desired.
7. Serve immediately and enjoy!

Chocolate Tacos are a fun and whimsical dessert that combines the rich flavors of Mexican chocolate with the familiar crunch of a taco shell. The sweet, cinnamon-sugar-coated tortilla contrasts beautifully with the creamy, spiced chocolate filling. Whether you’re serving them for a family gathering, a themed dinner party, or as a creative treat for kids, these chocolate tacos are sure to delight with their unexpected and delicious combination of flavors.

Mexican Hot Chocolate Pudding

Mexican Hot Chocolate Pudding is a velvety dessert that blends the comforting flavors of traditional Mexican hot chocolate with the indulgence of a rich, creamy pudding. This dessert features the perfect balance of chocolate, cinnamon, vanilla, and a pinch of chili powder for a subtle heat that enhances the chocolate’s depth. It’s a warming and decadent treat perfect for cooler evenings or special gatherings.

• 2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup sugar
• 3 oz Mexican chocolate (chopped)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon chili powder (optional)
• 3 large egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt
• Whipped cream (for topping, optional)

Instructions:

1. In a medium saucepan, combine the milk, heavy cream, sugar, chopped Mexican chocolate, cinnamon, and chili powder (if using). Heat over medium heat, whisking constantly until the chocolate melts and the mixture is smooth.
2. In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
3. Once the milk and chocolate mixture begins to simmer (do not let it boil), slowly pour a small amount of the hot mixture into the egg yolks, whisking constantly to temper the eggs. Gradually add the rest of the hot mixture to the eggs while continuing to whisk.
4. Pour the entire mixture back into the saucepan and return it to medium heat. Stir constantly until the pudding thickens and begins to bubble, about 5-7 minutes.
5. Remove from heat and stir in the vanilla extract and a pinch of salt. Allow the pudding to cool for about 10 minutes, then transfer it to serving cups or bowls.
6. Cover with plastic wrap, ensuring it touches the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours to chill and set.
7. Before serving, top with whipped cream for an extra indulgent touch.

Mexican Hot Chocolate Pudding is a rich, creamy dessert that combines the best of traditional hot chocolate flavors with the smoothness of pudding. The addition of cinnamon and a dash of chili powder adds a warm and spicy kick that elevates the chocolate’s depth. This pudding is perfect for anyone who loves the cozy comfort of hot chocolate but wants to experience it in a new, sophisticated form. It’s an ideal dessert for gatherings, holiday dinners, or any occasion that calls for a comforting yet indulgent treat.

Mexican Chocolate Flan

Mexican Chocolate Flan is a luscious twist on the traditional flan, infusing the creamy, caramelized custard with rich Mexican chocolate. The smooth texture of the flan, combined with the deep flavors of cinnamon and chocolate, creates a memorable dessert that’s both familiar and exciting. Perfect for special occasions or as a sweet treat after dinner, this dessert is sure to delight those with a love for rich and spiced chocolate.

• 1 cup sugar (for caramel)
• 1/2 cup water
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 4 large eggs
• 2 oz Mexican chocolate, chopped (or Ibarra or Abuelita)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Prepare a 9-inch round cake pan by placing it inside a larger baking dish (for a water bath).
2. In a medium saucepan, melt the sugar over medium heat, stirring constantly until it forms a golden caramel. Add water carefully (it will bubble) and stir until the caramel dissolves into a smooth sauce. Pour the caramel into the bottom of the prepared cake pan, swirling to coat the base evenly.
3. In a separate saucepan, heat the sweetened condensed milk, evaporated milk, and chopped Mexican chocolate over medium heat. Stir occasionally until the chocolate melts and the mixture is smooth.
4. In a bowl, whisk the eggs with vanilla extract, cinnamon, and salt until fully combined.
5. Slowly pour the chocolate-milk mixture into the eggs while continuously whisking to avoid curdling. Once fully combined, pour the mixture into the prepared cake pan over the caramel.
6. Pour hot water into the outer baking dish to create a water bath, about halfway up the sides of the pan.
7. Bake for 50-60 minutes, or until the flan is set and a knife inserted comes out clean. Allow the flan to cool, then refrigerate for at least 4 hours or overnight.
8. To serve, run a knife around the edge of the pan, invert it onto a plate, and enjoy!

Mexican Chocolate Flan is an indulgent and sophisticated dessert that combines the smooth, velvety texture of traditional flan with the bold flavors of Mexican chocolate and cinnamon. The caramelized sugar adds a sweet contrast to the rich chocolate flavor, making every bite a perfect balance of sweetness and spice. Whether served for a holiday meal or a casual dinner party, this flan is sure to impress and satisfy anyone who loves creamy, decadent desserts with a Mexican flair.

Mexican Chocolate Churros

Mexican Chocolate Churros are a delightful dessert that takes the classic churro to the next level by infusing the dough with Mexican chocolate and coating them in a cinnamon-sugar mixture. These crispy, sugary treats have a rich, chocolatey flavor with a hint of spice, making them the perfect indulgence for anyone with a sweet tooth. Serve them with a side of chocolate dipping sauce for an extra layer of chocolate goodness.

• 1 cup water
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 1 cup all-purpose flour
• 2 oz Mexican chocolate, chopped (or Ibarra or Abuelita)
• 2 large eggs
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• Oil for frying
• 1/2 cup sugar (for coating)
• 1 teaspoon ground cinnamon (for coating)

Instructions:

1. In a small saucepan, combine water, sugar, salt, and butter. Heat over medium heat until the butter melts and the mixture comes to a boil. Remove from heat and add the chopped Mexican chocolate, stirring until melted and smooth.
2. Stir in the flour until fully incorporated and the dough comes together in a ball. Allow the dough to cool slightly.
3. Beat the eggs one at a time into the dough until fully incorporated, then stir in cinnamon and vanilla extract.
4. Heat oil in a deep frying pan or pot to 350°F (175°C).
5. Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough into the hot oil, cutting the churros to your desired length with scissors. Fry the churros until golden brown and crispy, about 2-3 minutes per side.
6. In a shallow bowl, combine the sugar and cinnamon for coating. Roll the fried churros in the cinnamon-sugar mixture while they’re still warm.
7. Serve immediately with chocolate dipping sauce for extra indulgence.

Mexican Chocolate Churros offer the perfect combination of crispy, chewy, and chocolaty flavors. The infusion of Mexican chocolate in the dough gives these churros a rich, deep flavor, while the cinnamon-sugar coating adds a comforting sweetness. Whether enjoyed as a snack, at a party, or after a delicious meal, these churros are sure to become a favorite for anyone who loves indulgent desserts with a Mexican twist. Serve them with a rich chocolate dipping sauce for an extra treat!

Mexican Chocolate Tart

The Mexican Chocolate Tart is a decadent dessert that combines the smooth, rich flavor of chocolate with the spice of cinnamon and a hint of chili powder, all nestled in a buttery, crisp tart crust. The filling is creamy and indulgent, with just the right balance of sweetness and heat. This tart is perfect for any special occasion, adding a sophisticated yet comforting twist on classic chocolate desserts.

• 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 1 egg yolk
• 2 tablespoons ice water
• 2 oz Mexican chocolate, chopped (or Ibarra or Abuelita)
• 1/2 cup heavy cream
• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon chili powder (optional)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. To make the crust, combine the flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water and pulse until the dough comes together.
2. Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C). Roll out the dough and fit it into a 9-inch tart pan. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans and bake for 10-12 minutes until lightly golden.
4. In a small saucepan, heat the heavy cream and sugar over medium heat until it begins to simmer. Add the chopped Mexican chocolate, cinnamon, and chili powder (if using), stirring until smooth.
5. Remove from heat and stir in the vanilla extract and a pinch of salt. Allow the filling to cool slightly before pouring it into the pre-baked tart crust.
6. Refrigerate the tart for at least 2 hours, or until the filling is set and firm.
7. Serve chilled, optionally garnished with whipped cream or grated chocolate.

The Mexican Chocolate Tart is a luxurious dessert that brings together the deep, rich flavors of Mexican chocolate with the warmth of cinnamon and chili. The crisp, buttery crust perfectly balances the creamy, spiced filling, making every bite an indulgent experience. Whether you serve it as a show-stopping centerpiece for a dinner party or a special treat for a celebration, this tart will leave a lasting impression with its sophisticated flavors and smooth texture.

Note: More recipes are coming soon!