Monday, July 13, 2009

Cool Chocolate for Hot Summer Nights

When we think of chocolate, most people think HOT chocolate, or they get visions of cakes and candy. But there are ways to enjoy your favorite flavor --chocolate -- in refreshing ways to keep COOL during the summer.

There's not one person who knows me who doesn't know that this is my all time favorite chocolate cocktail. The Mexican Chocolate Margarita. It's tasty, it has a nice little bite to it (because of the chipotle powder), it's refreshingly cool, and best of all - it's chocolate.

It's quite simple to make and you can whip up a batch of these tempting little drinks in no time at all.

Mexican Chocolate Margarita

First recipe:

Chocolate Chipotle Powder, recipe follows
1½ ounces dark chocolate liqueur
1½ ounces chocolate vodka
1½ ounces tequila
1½ coffee flavor liqueur

Chocolate Chipotle Powder
2 tablespoons Mexican Chocolate ground into powder
1 tablespoon ground chipotle powder (or red chile powder if you prefer)

Mix completely and set aside.
Spread the Chocolate Chipotle Powder out on a large plate. Rim 2 (8-ounce) martini glasses by rolling the edge of each glass on a clean wet sponge, then rolling the edge over the powder. Tap the glass gently to knock off the extra powder. Pour the rest of the ingredients into a cocktail shaker filled with ice and shake vigorously until the outside of the shaker is frosty. Strain immediately into the glasses and serve.

Second recipe:

¾ cup half-and-half or light cream
8 ounces dark chocolate liqueur (1 cup)
2 ounces vodka (1/4 cup)
Ice cubes
2 tablespoons ground Mexican Chocolate
¼ teaspoon ground cinnamon

Mix ground Mexican Chocolate and cinnamon. Spread on a plate. Moisten rim of martini glasses with a wet sponge and dip into the chocolate-cinnamon mixture.

In a pitcher, stir together the half-and-half or light cream, chocolate liqueur, and vodka. Place ice cubes in a martini shaker. Add liqueur mixture; shake. Strain mixture into four to six chilled martini glasses

Are the kids giving you the evil eye while you enjoy your moment of pleasure with your Margarita??? No worries. Mix up a batch of Mocha Milkshakes (made with some Mexican chocolate) to keep them happy.

Mocha Shake

1 cup cold milk
1 cup strong black coffee, regular or decaf
1/2 cup Mexican Chocolate sauce*
1/2 teaspoon ground cinnamon
2 pints coffee or vanilla flavored ice cream
Whipped cream Strawberries for garnish, optional

To a blender, add 1/2 cup of milk, 1/2 cup of coffee, 1/4 cup of chocolate sauce, and the cinnamon. Puree to combine ingredients. Add 1-pint ice cream and blend until smooth. Pour into 2 frosted fountain glasses or tall glasses and garnish with swirls of whipped cream, an extra pinch of cinnamon, and strawberry and serve. Repeat to make 2 more shakes. Makes 4 servings.

*Mexican Chocolate Sauce:

1-cup whipping cream
½-cup sugar
1 round disk Mexican Chocolate, chopped
¼ teaspoon ground cinnamon
Put all ingredients into medium saucepan. Heat until steaming but not boiling. Stir constantly to melt chocolate. Remove from heat and allow to cool 2 to 3 minutes.

Of course you could make some Mexican Chocolate Ice Cream to use instead of the store-bought. What ever is easier and most pleasing for you. Cooking and baking should be a pleasure..NOT a chore.

Mexican Chocolate Ice Cream

12 ounces Mexican Chocolate, coarsely chopped
4 large egg yolks
1/3 cup sugar
1 quart half and half
1 tablespoon vanilla extract

In the top of a double boiler, over hot, not simmering, water, heat the chocolate, stirring often. It will not completely melt but will soften into a gooey mass.Meanwhile, in a large bowl, whisk the egg yolks. Gradually whisk in the sugar.In a medium heavy pan over high heat, bring the half and half just to a boil. Whisking constantly, gradually add the hot half and half to the egg mixture. Return this mixture to the pan, set the pan over low heat, and cook, stirring often, until the mixture thickens into a custard that will heavily coat the back of a spoon, about 5 minutes. Immediately remove the pan from the heat and return the custard to the bowl. Add softened chocolate and vanilla and whisk until dissolved (the mixture will appear grainy). Cool to room temperature and cover with plastic wrap, pressing the film onto the surface of the custard. Refrigerate until very cold, at least 5 hours and preferably overnight. Transfer the custard to the canister of an ice cream maker and churn according to the manufacturer's directions. Cover the finished ice cream tightly and store it in the freezer.

What ever type of ice cream you choose to use, allow it to put a smile on your face. Life's too short to keep yourself from enjoy some of life's simple chocolate.


Tuesday, July 7, 2009

Mi Chita's Mexican Chocolate Recipes

What is it?

Mi Chita's Mexican Chocolate Dessert Recipes is an ebook-cookbook. It is filled with dessert and beverage recipes that use Mexican chocolate. Mexican chocolate has a unique taste, featuring a hint of cinnamon and almonds, and differs from the taste of regular baking chocolate. This ebook features dessert and beverage recipes, including "The Greatest Cheesecake Ever--Mexican Chocolate Kahlua Cheesecake." Other recipes include cakes, cookies, snacks, cocoa, a chocolate Martini and more-- all with the flavor of Mexican chocolate.

Why an E-Book?

Our first cookbook, Aprovecho, A Mexican-American Border Cookbook, was published in the traditional way. Hardcopy and paperback versions of the cookbook are still available on-line at Amazon and in bookstores.

"For this cookbook, we decided to publish in an Ebook-Format in order to make it less expensive than our Aprovecho Cookbook. Cost reduction from traditional publishing allows us to sell the ebook for only $3.95. It's less expensive for those purchasing it, while we make the about the same as we would for each copy of Aprovecho that is sold. Everyone wins.

Where can it be purchased?

Mi Chita's Mexican Chocolate Dessert Recipes can be bought on Michita's Page. Payment can be made with a Pay Pal account or with most credit cards.
Mex Choc BrowniesChampurrado
Mex Choc 3 LechesRum Mousse
Drizzled PopcornKahlua Cheesecake
Mex Choc MartiniMocha Shake

These photos are just a sampling of some of mouthwatering recipes found in our Mi Chita's ebook. To view all the photos, take a moment to view the Picassa slideshow located over the right of this blog page. Hopefully it will entice you to make the small investment of $3.95 in order to savor the sweet and distictive flavor of Mexican Chocolate.

Can you think of a better way to impress your boss, in-laws, co-workers or neighbors than inviting them to dinner and offering this sweet ending to a fabulous meal? There is absolutely nothing that compares to making someone feel so special, just don't tell them how simple it was to prepare. If they want the recipe, send them here.

Before you know it, you and your Mexican Chocolate desserts and drinks will be the envy of all who love chocolate.


Mexican Chocolate Shortbread Cookies

1 cup (2 sticks) softened butter
½ cup sugar
1-teaspoon vanilla
2 to 2½ cups flour
¼ cup cocoa, plus a little extra
1 disk Mexican Chocolate, finely ground

Drizzle Mix:

1 cup chocolate chips
¼ cup Mexican Chocolate, ground
1 teaspoon shortening

Cream butter and sugar together. Add vanilla.
In a separate bowl, combine flour, cocoa, Mexican Chocolate, and salt. Slowly, add flour mixture to butter mixture and knead to combine well.
Chill dough in refrigerator for 30 minutes for easier handling.
Roll out a small portion of the dough between two pieces of wax paper or parchment paper to ¼ inch thickness.
Dip cookie cutter in flour or cocoa powder and cut out desired shapes. Place cookie shapes on ungreased baking sheet. Refrigerate for 30 minutes to help cookie hold its shape when baked. Bake for 10 to 12 minutes (middle of oven) at 325°. Cool completely before drizzling with chocolate Drizzle mixture. Makes about 1 ½ to 2 dozen, depending on size of shapes cut.

Drizzle Mix:

Combine chocolate chips, Mexican Chocolate, and shortening in a microwave safe bowl. Microwave for 30 seconds. Remove and stir until melted. If not completely melted, microwave for 10 to 15 seconds more. Cool for 2 minutes. Pour melted chocolate into a zip lock plastic bag. Zip bag closed. Snip a tiny piece off the corner of the plastic bag. Drizzle over completely cooled cookies.

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