Mexican Hot Chocolate Fondue Food

MEXICAN HOT CHOCOLATE FONDUE

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

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.

MEXICAN HOT CHOCOLATE

Steps:

• Place the chocolate chunks in a blender and pulse several times until broken into small pieces. Or grate by hand. Meanwhile, bring the milk to boil in a small pot. Pour the hot milk over the chocolate, cover (with the vent open) and blend until thoroughly combined and frothy. Or whisk with a whip for 3 minutes. Serve immediately.

MEXICAN FONDUE

Steps:

• Preheat oven to 400 degrees F.
• Coat a large baking sheet with cooking spray.
• Arrange tortillas on prepared baking sheet and spray with cooking spray. Season the top of tortillas with cumin, salt and freshly ground black pepper. Bake 6 minutes, until golden brown and crisp. Remove from oven.
• While the tortillas are baking, in a medium saucepan, combine cheese, artichoke hearts, salsa, and spinach. Set pan over medium heat and bring to a simmer, for 5 minutes or until cheese melts. Pour into a serving bowl.
• In a large bowl, combine: the chopped avocados, lime juice, chopped cilantro, chopped tomatoes, salt and freshly ground black pepper and smoked paprika, to taste, if using.
• Adjust seasonings, if necessary.
• Serve cheese fondue with baked chips and guacamole.

MEXICAN HOT CHOCOLATE

Steps:

• Pour the milk into a medium saucepan, add the cinnamon sticks and stir frequently over a medium heat (don't let it boil) until the milk is fragrant, about 5 mins.
• Remove and discard the cinnamon sticks, then add the cocoa, vanilla, chilli powder and sugar. Remove from the heat and whisk until the mixture is smooth and frothy - this will only take a couple of minutes. Divide between two mugs and garnish with fresh cinnamon sticks.

MEXICAN CHOCOLATE FONDUE

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.