When it gets cold outside all I want is hot chocolate to warm my frozen toes. I was recently hanging out with The Grems and we wandered into Jacques Torres to get warm and a treat. I decided to indulge in some hot chocolate. Not any hot chocolate, but a hot, spicy, creamy, and delicious Mexican Hot Chocolate! I am officially obsessed and now I want spicy chocolate every moment of every day!
Mexican Hot Chocolate Fudge
Ingredients
1/2 lb Semi Sweet Chocolate Chips
1/2 lb Dark Chocolate Chips
1 14 oz Can Sweetened Condensed Milk
2 Tbsp Strong Coffee
2 tsp Ground Cinnamon
1/8 tsp Cayenne
1/8 tsp Chili Powder
1 Bag of Mini Marshmallows
Directions
Line an 8x8 pan with aluminum foil and coat with cooking spray. Set aside. Pour the chocolate chips, sweetened condensed milk and coffee into a microwave safe bowl. Microwave on high 30 seconds at a time until the mixture is melted, glossy, and creamy. fold in the cinnamon, cayenne, and chili powder. Pour the melted chocolate into the greased pan and spread out evenly. Put the marshmallows on top and press down a little to make sure they are set in the mixture. Put the pan in the refrigerator for at least 2 hours, or overnight. Cut and serve!
Mexican Hot Chocolate Fudge
Ingredients
1/2 lb Semi Sweet Chocolate Chips
1/2 lb Dark Chocolate Chips
1 14 oz Can Sweetened Condensed Milk
2 Tbsp Strong Coffee
2 tsp Ground Cinnamon
1/8 tsp Cayenne
1/8 tsp Chili Powder
1 Bag of Mini Marshmallows
Directions
Line an 8x8 pan with aluminum foil and coat with cooking spray. Set aside. Pour the chocolate chips, sweetened condensed milk and coffee into a microwave safe bowl. Microwave on high 30 seconds at a time until the mixture is melted, glossy, and creamy. fold in the cinnamon, cayenne, and chili powder. Pour the melted chocolate into the greased pan and spread out evenly. Put the marshmallows on top and press down a little to make sure they are set in the mixture. Put the pan in the refrigerator for at least 2 hours, or overnight. Cut and serve!
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