Mexican Chocolate Capirotada

Capirotada is simply Bread Pudding. Traditional Capirotada doesn't contain chocolate, by hey, I figured it couldn't hurt. Actually, I like this one even better, because of the Mexican chocolate of course. Capirotada is one of those traditional Mexican dishes often served around the holidays. And we're certainly right on top of those glorious days, aren't we? I really hope you enjoy my version of Capirotada. I added the traditional recipe at the end for all you non-conformists! :) Enjoy.

Chocolate Capirotada

8 slices of pound cake, cubed
3 eggs, beaten
1/3-cup milk
1-teaspoon cinnamon
2 tablespoons brown sugar
1 cup chopped pecans
1 cup dried cherries or raisins
1 medium granny smith apple, diced
1 cup Jack cheese, shredded

Chocolate Sauce*

Preheat oven to 350°.
Butter a glass-baking dish.Place half the pound cake cubes into the baking dish.Mix eggs, milk, cinnamon and brown sugar and pour half of this mixture over the top of the cake cubes in dish.Sprinkle half pecans, cherries or raisins, apple, and cheese on top.Add another layer of pound cake cubes followed by the egg mixture and remaining ingredients. Top with chocolate sauce.Bake 25 minutes or until cheese has melted. Serve with remaining chocolate sauce if desired.

*Chocolate Sauce:

1 cup half and half1 stick cinnamon½ disk Mexican Chocolate, choppedCombine half and half and cinnamon stick in medium sauce pan and heat to scalding. Lower heat and add chocolate. Whisk until chocolate melts and remove from heat. Remove cinnamon stick before using.

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Traditional Capirotada (Bread Pudding)

8 slices bread, toasted
3 eggs, beaten
5 tablespoons milk
1 teaspoon cinnamon
2 tablespoons brown sugar
½ cup toasted, slivered almonds
½ cup unsalted peanuts
½ cup walnuts, chopped
½ cup raisins
1 medium apple, pared, cored, and thinly sliced
1 cup Jack cheese, cut into small cubes
Panocha Syrup*

Preheat oven to 350º.

Butter a square baking dish. Place four bread slices in pan.Mix eggs, milk, cinnamon, and brown sugar. Pour half of milk, eggs, and sugar mixture on top. Sprinkle with half of remaining ingredients.Add another layer of bread and repeat as above. Top Capirotada with Panocha Syrup and bake 25 minutes or until cheese is melted. Serve warm or reheat, covered, for 15 minutes.Makes 8 to 10 servings.

*Panocha Syrup:

2 cups brown sugar2 cups water1 cinnamon stickCombine ingredients in a medium size saucepan. Bring syrup to a boil. Lower heat and simmer approximately 15 minutes until syrup is slightly thickened. Remove cinnamon stick.

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 Brownies	Champurrado
Mex Choc 3 Leches	Rum Mousse
Drizzled Popcorn	Kahlua Cheesecake
Mex Choc Martini	Mocha 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.

*** FREE RECIPE ***

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.

National Fudge Day

June 16th was National Fudge Day according to The Nibble, an online food magazine about specialty foods. And even though I had everything ready to go yesterday, Bob and I decided we needed to get out of the house and away from computers and stuff. We went to see the Star Trek movie. Yeah, I’m a Trekkie at heart. I think Zachary Quinto makes the PERFECT young Spock. I’ve always enjoyed Quinto’s character of Sylar in Heroes, but now watching him revive the Spock character was just the most entertaining time I’ve had at the theatre for a while, well, other than seeing Angels and Demons.


But enough about me. Let’s talk FUDGE. I’ve grown fond of watching Alton Brown on “Good Eats” on the Food Network show. Recently he had on a segment regarding fudge. I watched, I laughed, I listened to his comprehensive and scientific teachings on his cocoa and fudge research. He’s not only fun to watch but also has a way of teaching you a thing or two about cooking. OK, I was talking about the fudge. I wrote down his recipe for what he considers the best fudge in the whole world. I followed it to the letter using my candy thermometer and the proper size pans and ingredients. Long story short…I’m still waiting for the fudge to set. I’m pretty sure at this point that either I screwed up on one of his instructions, or….?

My plate is lonely. WHERE is the FUDGE???

Being flustered, I prepared a pan of Mexican Chocolate Fudge. I melted, I stirred, I cooled and I waited for the fudge to set, I cut into squares and took a picture (or two) and Alton’s recipe is still not set. If it ever does set, I’ll take a photograph and show it to you.

Meanwhile, please enjoy this recipe of Mexican Chocolate Fudge to commemorate Fudge Day (which was yesterday, while I was at the movies with my honey).

YAY! My plate is not lonely any more. It's got CHOCOLATE Fudge...Mexican Chocolate Fudge!

Mexican Chocolate Fudge
(about.com/candy)

Ingredients:
2 tbsp butter
2/3 cup evaporated milk
1 2/3 cups granulated sugar
1/2 tsp salt
2 cups miniature marshmallows
1.5 cups semi-sweet chocolate chips
1 tsp vanilla extract
1 tsp ground cinnamon
1/8 tsp cayenne pepper (optional)
1 disc (3.1 ounces) Mexican chocolate, finely chopped

Preparation:
1. Prepare an 8x8” baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the marshmallows and chocolate chips in a small bowl and set aside.
3. Place the butter, milk, sugar, cinnamon, cayenne and salt in a medium saucepan over medium-high heat. Stir until sugar dissolves.
4. Bring the mixture to a boil. Continue to let the candy boil, stirring constantly, for five minutes.
5. Remove from the heat. Stir in the marshmallows, chocolate chips, and vanilla, mixing until well-combined.
6. Pour into the prepared pan and smooth the top.7. While fudge is still wet, sprinkle the chopped Mexican chocolate on top. Place in the refrigerator to set the fudge. Once set, cut into 1-inch squares to serve.
Look at how creamy and smooth it turned out. Sorry, Alton. But since your recipe STILL has not set completely, I guess I'm King (Queen) of the the (Fudge) Kitchen! :)

For a great bit of reading on the histoy and origin of fudge, go to the Nibble by following this link. It's very interesting.
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Check out a delicious recipe for BBQ Pulled Pork (Crockpot Style). Go to the Mexican American Border Cooking blog for the tasty recipe.






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Interesting Fact:

The Hershey bar was the first candy bar on the market in 1900. By the 1920’s, there were about 40,000 candy bars on the market.

Mexican Chocolate Cinnamon Muffins

Well, it's the day after Thanksgiving. No! I did not go shopping. It's insane out there. People were actually camping out infront of the stores overnight to be the first in line to buy whatever it is they were going to buy. I just don't get it. But, that's me. I'll cook and crochet and make whatever comes to mind. If I happen to see something that I absolutely have to have for someone maybe I'll get and then again, maybe I won't. This commercialism is starting to get to me.

So, today, Bob's watching football and basketball. He's got that mighty remote in his hands and switching back and forth between games. I'm watching some old movies on the boob tube, my crocheting basket next to me and I'm sipping some hot peppermint tea and having some muffins. I'm still too full from yesterdays meal to have a full course. Life is nice and peaceful right now.

So, I wanted to share the muffins I made with you and ask you to relax. Sit back and enjoy these holidays. Stop and smell the roses...or the chocolate. Big hugs from me to you.
Mexican Chocolate Cinnamon Muffins

1 package plain devil's food cake mix
1 package (3.9 ounce) chocolate instant pudding mix
1 cup (8 ounce) sour cream
½ cup water
½ cup oil
4 large eggs
½ teaspoon ground cinnamon
1 cup chopped Mexican Chocolate
1 cup pecan pieces

Preheat oven to 350°. Line 24 muffin cups with paper liners, set aside. In a large mixing bowl combine cake mix, pudding mix, sour cream, water, oil, and eggs. Blend with a mixer on low for 1 minute. Scrape down the sides of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 minutes, scraping down sides again. Fold in the chocolate and pecans into the batter. Spoon batter into lined muffin cups to ¾ of the way full. Bake for 23 to 27 minutes until a toothpick inserted in center comes out clean. Cool pans on wire racks for 5 minutes. Carefully remove muffins from pans and allow to cool completely on wire rack.
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You can find this recipe in the Mi Chita's Mexican Chocolate Dessert Ecookbook

Give Chocolate for Christmas

Buy Now by clicking here

Mexican Chocolate Cream Pie

It's always nice to have choices. While I wouldn't turn down pumpkin or apple pie for Thanksgiving, it's gratifying to know that I can have a slice of CHOCOLATE pie too.

This one is sooooo easy. That's my objective here. To make it simple, delicious, quick and easy for you. NO STRESS!!

Mexican Chocolate Cream Pie

4 ounces Mexican Chocolate, chopped
1/3 cup milk
1 package (3 ounces) cream cheese, softened
2 tablespoons sugar
1 carton (8 ounces) whipped topping, like Cool Whip
1 graham cracker pie crust
Garnish options: whipped cream, chocolate curls, strawberries or raspberries

In a saucepan, over low heat, melt chocolate in milk. Stir until smooth. Remove from heat and set aside. In mixing bowl, beat cream cheese and sugar until well combined. Stir in chocolate mixture. Fold in whipped topping. Spoon into graham cracker crust. Freeze until firm, about 4 hours.

Garnish (optional) with additional whipped topping and a dusting of cinnamon. Makes 6 to 8 servings.

Use Chocolate Abuelita or Chocolate Ibarra. If you can't find either Mexican chocolate, use German Sweet Chocolate and add cinnamon and a little almond flavoring to it.

Give CHOCOLATE For Christmas

Would You Like To Taste The World's Greatest Cheesecake?How about making it at home? We'll Show You How!
Memories of Christmas Eves past swirl through my mind with the smell of chocolate. I'm sure they do for you too. All that baking and cooking and hustle and bustle in the kitchen. Watching my Grandmother and my Mom hurrying to get the Chocolate Atole: Champurrado, a thick and delicious masa-based chocolate drink - almost like a healthy chocolate soup and (you can't leave this one out) the Capirotada (Bread Pudding) ready for when family arrived to start our holiday fiesta.

With the Mi Chita's Mexican Chocolate Recipes Ecookbook, it's easy to turn back the clock and relive some of those wonderful memories created in your Grandmother's kitchen.
So now, it's your turn to make memories of your own with your children, family and friends.
But...times have changed, haven't they? So, how does this sound?
Mexican Chocolate Nachos with Fruit Salsa and a refreshing Mocha Milkshake.

Your kids will love you for making them feel so special. Of course if you don't have time and the kids are having a spur of the moment get-together, the recipes are easy enough for them to prepare for themselves and their friends.


Mi Chita's eCookbook was written with loving memories of my own childhood years. Sharing some of these moments in time have allowed me to keep celebrating my own cultural background and form new ones with my children.Friends and family that enjoy Southwestern cooking and traditions look forward to participating in creating new memories as well.



Mi Chita's does this for you, and more.
You get the story of how the greatest gift Mexico ever gave the world came to be. From the Aztecs to the present.
You get 25 specially selected recipes that guarantee to help make you the Mexican Chocolate Queen (or King) of the kitchen.
You get resources for buying Mexican Chocolate online.
You get a list of amazing books that are recommended if you are a true Chocoholic.
You get a beautiful photograph with every recipe.

Your ecookbook comes in PDF format. This means you do not have to be on the internet to access your recipes. The ecookbook is accessible to all operating systems: PC and Mac. All you need is Adobe Reader and most people already have that on their computer, but just in case you don't, we'll show you how to download the reader for FREE.

This ebook is Not Expensive. We could have had it printed and sold it for $10.00 at the bookstore.But we wanted to share something special with you and help you make new memories of your own.
So, we created Mi Chita's. Purchase it here, without waiting, at the low price of $3.95. That's right – three dollars and ninety-five cents!
Buy Now by clicking here to go directly to PayPal and as soon as your payment clears you will get an email showing you how to download Mi Chita's Mexican Chocolate eCookbook and the Adobe Reader should you need it.

We encourage you to purchase Mi Chita's and share the wonderful recipes that you prepare in your own kitchen with your families and friends.

No kids around you say? No worries. Here's a couple of pictures of recipes you can prepare for yourself and that "special " someone.
Mexican Chocolate Creme Brulee and Rum Mousse

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.

FREE RECIPE from Mi Chita's Mexican Chocolate Dessert Ecookbook

Cupcakes with Mexican Chocolate Ganache

1 box cake mix prepared into 24 large cupcakes

Filling:
1 cup whipping cream
6 ounces white chocolate, chopped
½ teaspoon cinnamon

Place chopped chocolate in mixing bowl. Combine whipping cream and cinnamon in a medium saucepan over medium heat. Bring cream to a boil. Pour over chocolate in bowl. Let this mixture stand briefly and then stir until all chocolate is melted and smooth. Refrigerate until chilled thoroughly, about 1 hour. Beat chocolate mixture with electric beater until fluffy, about 5 to 6 minutes.

Ganache:
8 ounces heavy cream
4 ounces semi-sweet chocolate chips
1 disk Mexican Chocolate, chopped

Bring cream to a boil. Pour hot cream over both chocolates that have been placed in a large mixing bowl. Whisk to melt chocolate. Cool for 30 minutes.

Assembly:
If you used paper baking cups for cupcakes, remove them from cooled cupcakes and turn cakes over (bottom side up) back in the paper cup.
Fill pastry bag fitted with a plain round metal tip with the white chocolate cream. Insert tip about a quarter of the point into the cupcake and squeeze the bag to fill with about a tablespoon of filling into the cupcake.
Cover the cupcake with ganache by spooning carefully over the top. If it doesn't cover completely, it's ok. If you do want complete coverage of the cupcake, you will probably need to make 2 batches of the ganache.

Finish off the cupcake by adding sliced strawberries or whole raspberries on top (or leave plain if you like, maybe a light dusting of powdered sugar is more to your liking).

This recipe and recipes for all the pictures shown (and more) are in the Mi Chita's Mexican Chocolate Ecookbook. The holidays are right around the corner and what better gift can you give to a chocoholic or yourself for the price of a cup of coffee? Hope you enjoy the recipe. There will be more coming weeks. BUY HERE

(c) 2008, Teresa Cordero Cordell

FACT: Chocolate IS Good For You

I know that during the holiday season a lot of chocolate can be found in every corner of your life. Don’t worry about it. Chocolate, despite what you’ve been taught since you were young, is not bad for you. Yes, if you overindulge, like with any other food or beverage, there will be consequences. Use some restraint and practice moderation. With moderation, you can enjoy all sorts of marvelous things in life.

I wanted you to read what the Department of Agriculture and the Journal of the American Chemical Society had to say about chocolate. I’m providing a couple of links so that you can continue reading all the Facts and Fallacies surrounding this decadent Food of the Gods.

Top Antioxidant Foods
*ORAC (Oxygen Radical Absorbance Capacity) is a measure of the ability of foods to subdue harmful oxygen free radicals that can damage our bodies. Source: Data from U.S. Department of Agriculture and the Journal of the American Chemical Society.

ORAC* Grams (Oxygen Radical Absorbance Capacity) Units per 100
Dark Chocolate 13,120
Milk Chocolate 6,740
Prunes 5770
Raisins 2830
Blueberries 2400
Blackberries 2036
Kale 1770
Strawberries 1540
Spinach 1260
Raspberries 1220
Brussels sprouts 980
Plums 949
Alfalfa sprouts 930
Broccoli florets 890
Oranges 750
Grapes, red 739
Red bell pepper 710
Cherries 670
Onion 450
Corn 400
Eggplant 390


http://www.chocolateusa.org/Science-and-Nutrition/healthy-antioxidants.asp
http://www.chocolateusa.org/Science-and-Nutrition/science-of-chocolate.asp






Quote:
Exercise is a dirty word... Every time I hear it, I wash my mouth out with chocolate!

Mexican Chocolate Drizzled Caramel Popcorn

This actually does taste as good as it looks. It's fresh homemade popcorn, peanuts and cashews drenched in a delicious homemade caramel sauce and then drizzled in a decadent Mexican Chocolate ganache. It's perfect for snacking on while watching a movie at home with your better half late in the evening when the kids are asleep. You don't need to go spend an outrageous amount at the movies, stay at home. Of course there's no one watching if you two decide to snuggle up either!

This recipe can be found along with other tasty dishes in my ecookbook, Mi Chita's Mexican Chocolate Recipes. You'll find recipes for beverages and desserts that can be whipped up quickly for family and guests especially during the holiday season. They're easy and simple to prepare and will have you taking bows when served.

These next two months will be the last time this ecookbook will be offered at the low price of $3.95. Bob and I are already working on a second edition of the cookbook with more recipes and pictures added. This second edition will be offered in print as well as in digital format, but because of the cost of POD (print on demand) the cost will be slightly higher. BUT, the good news is you'll get a bigger cookbook and the choice to have it in print or as a PDF download.

So take this opportunity to get the Mi Chita's ecookbook now before the new one comes out. You won't regret it. Those of you that know me know that I put alot of love and effort into my cooking. I know you won't be disappointed. Thank you my foodie friends.
And, HAPPY HALLOWEEN!



Mexican Chocolate Drizzled Caramel Popcorn

10 cups popped corn
1 1/3 c. sugar
1 cup butter
1 tsp. vanilla
1 cup peanuts
1 cup cashews
1/2 c. corn syrup (white)
Mexican Chocolate Ganache*

Pop corn. Put corn and nuts in roaster and keep warm in oven set at 225° while making syrup.
Boil sugar, butter and syrup over medium heat until it reaches 280° on a candy thermometer. Take off heat and stir in vanilla. Pour over popped corn and nuts. Spread caramel covered popcorn in jellyroll pans that have been lightly sprayed with non-stick spray. Allow to cool. This will set up quite fast. Drizzle with Mexican chocolate sauce and allow to set.

*Mexican Chocolate Ganache

½ cup whipping (heavy) cream
½ disk Mexican Chocolate, chopped finely (for easier melting)
½ teaspoon cinnamon
1 teaspoon Kahlua (optional)
Place chopped chocolate in large mixing bowl. Heat whipping cream over medium heat until very hot and simmering but not boiling, stirring constantly. Remove from heat and add Kahlua. Pour over chocolate and stir until chocolate is completely melted. Stir in cinnamon.

Midnight Delight....For Two

(Sigh) “Well, I think that was the last of them.”

He looked at her and thought, she goes through this every year. Every Halloween she gets excited upon seeing the little ones all dressed up and Trick or Treating and then it’s over. It makes her sad to wait 12 months before she can open the door to the children again…a reminder that she can never have any of her own.

“Marie, you look so heartbroken every year when Halloween is at an end.”

“I know, it’s just that I won’t be seeing the children for a full year.”

“Yes,” he said with a smile,” that is true. However, you have been giving the little ones treats for almost two centuries now, and you’ll see the princesses, witches and devils for hundreds of years to come.”

“Of course, you’re right,” said Marie. “You always know what to say to brighten my dark moods. It’s barely midnight, what shall we do?”

“Let’s have our own little celebration, what do you think?” he replied.

“Did you have something special in mind?” He’d aroused her curiosity.

“I have a surprise for you.”

He led her into the dining area where he had candles lit, a bottle of wine on ice and a scrumptious dessert for her.

“Chocolate? My Beloved, you said chocolate would be the death of me!”

“I promise, every year so that you might remain happy on Halloween, I will have a special chocolate dessert waiting for you.”

“And then I will have something special for you, my love,” Marie said with a glint in her eye.

A short (VERY short) little story for you by Teresa & Bob. Happy Halloween everyone.)

Midnight Delight, A Chocolate Dessert for Two

Mexican Chocolate Brownies
½ cup all purpose flour
1 ½ teaspoons ground cinnamon
½ round disc Mexican chocolate, pulverized
1/8 teaspoon salt
6 ounces semi-sweet chocolate, chopped
¾ cup (1 ½ sticks) unsalted butter, diced, room temperature
4 large eggs
1 cup sugar
1 ½ teaspoons vanilla

For brownies:
Position rack in center of oven and preheat to 350°. Generously butter 8X8X2 inch metal baking pan; dust with flour. Mix first three ingredients in small bowl. Stir chocolates and butter in top of double boiler set over simmering water until melted and smooth. Turn off heat. Let chocolate stand over water.

Using electric mixer, beat eggs and sugar in large bowl until mixture thickens and falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Stir in flour mixture in 2 additions, blending well after each. Gradually add warm chocolate to egg mixture, beating until just combined.

Pour batter into prepared pan. Bake brownies until top is set and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
Once cooled, top with a layer of Mexican Chocolate Mousse.

Mexican Chocolate Mousse

4 ounces (about 1 ½ disks) Mexican Chocolate, chopped
1/3 cup milk
1 package (3 ounces) cream cheese, softened
2 tablespoons sugar
1 carton (8 ounces) whipped topping, like Cool Whip

In a saucepan, over low heat, melt chocolate in milk. Stir until smooth. Remove from heat and set aside to cool for about 10 minutes.
In mixing bowl, beat cream cheese and sugar until well combined. Stir in chocolate mixture. Fold in whipped topping.
Spoon mixture over cooled brownies. Refrigerate until firm, about 4 hours. Using a round cookie cutter (or like in my case, I used a cocktail shaker), cut rounds of the brownie and mousse dessert.

Set on small round plates and top off with Flavored Whipped Cream.
Decorate if desired.

Whipped Cream Topping
1 cup whipping cream
1 tablespoon Chocolate Vodka

Combine whipping cream and vodka in a chilled mixing bowl. Whip until stiff peaks form. Fill a pastry bag with the whipped cream and top off your Midnight Delights with a swirling of the topping. Optional, add raspberries of chocolate shards or curls.

Wine: Vampire Wine

Chocolate Shards: Midnight Reverie by Ghirardelli







Marie, Mistress of the Night: Lily

Her Beloved: Brian, Lily’s BF






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Quote:
"Stress wouldn't be so hard to take if it were covered in chocolate."
-Anonymous

Mexican Chocolate Capirotada

As promised, this is the dessert I made with that second loaf of the pound cake I made a couple of days ago. Mexican Chocolate Capirotada.

Capirotada is simply Bread Pudding. Traditional Capirotada doesn't contain chocolate, by hey, I figured it couldn't hurt. Actually, I like this one even better, because of the Mexican chocolate of course. Capirotada is one of those traditional Mexican dishes often served around the holidays. And we're certainly getting close to those glorious days in a hurry, aren't we? So, I figure it's never too early to start my "traditional" baking. I really hope you enjoy my version of Capirotada. I added the traditional recipe at the end for all you non-conformists! :) Enjoy.

Chocolate Capirotada

8 slices of pound cake, cubed
3 eggs, beaten
1/3-cup milk
1-teaspoon cinnamon
2 tablespoons brown sugar
1 cup chopped pecans
1 cup dried cherries or raisins
1 medium granny smith apple
1 cup Jack cheese, shredded
Chocolate Sauce*

Preheat oven to 350°. Butter a glass-baking dish.

Place half the pound cake cubes into the baking dish.

Mix eggs, milk, cinnamon and brown sugar and pour half of this mixture over the top of the cake cubes in dish.

Sprinkle half pecans, cherries or raisins, apple, and cheese on top.

Add another layer of pound cake cubes followed by the egg mixture and remaining ingredients. Top with chocolate sauce.

Bake 25 minutes or until cheese has melted. Serve with remaining chocolate sauce if desired.

*Chocolate Sauce:

1 cup half and half
1 stick cinnamon
½ disk Mexican Chocolate, chopped

Combine half and half and cinnamon stick in medium sauce pan and heat to scalding. Lower heat and add chocolate. Whisk until chocolate melts and remove from heat. Remove cinnamon stick before using.
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Traditional Capirotada (Bread Pudding)

8 slices bread, toasted
3 eggs, beaten
5 tablespoons milk
1 teaspoon cinnamon
2 tablespoons brown sugar
½ cup toasted, slivered almonds
½ cup unsalted peanuts
½ cup walnuts, chopped
½ cup raisins
1 medium apple, pared, cored, and thinly sliced
1 cup Jack cheese, cut into small cubes

Preheat oven to 350º.
Butter a square baking dish. Place four bread slices in pan.
Mix eggs, milk, cinnamon, and brown sugar. Pour half of milk, eggs, and sugar mixture on top. Sprinkle with half of remaining ingredients.
Add another layer of bread and repeat as above. Top Capirotada with *Panocha Syrup and bake 25 minutes or until cheese is melted. Serve warm or reheat, covered, for 15 minutes.
Makes 8 to 10 servings.

*Panocha Syrup:
2 cups brown sugar
2 cups water
1 cinnamon stick

Combine ingredients in a medium size saucepan. Bring syrup to a boil. Lower heat and simmer approximately 15 minutes until syrup is slightly thickened. Remove cinnamon stick.

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Chocolate Quote of the Day:
"Las cosas claras y el chocolate espeso." (Ideas should be clear and chocolate thick.)
Spanish proverb

Birthday Crème Brulee

My daughter Lily just turned a whopping 19 years old this week. I was prepared to make her a delicious cake smothered in her favorite frosting. It’s always been some type of character or kooky looking creation. But, she informed me that this year what she wanted was Crème Brulee. This really surprised me because each year her choice gets more and more outrageous in what she wants as her celebratory tribute.

My son Michael ALWAYS wants a cherry cake. I don’t think he’ll ever change that. He’s had a cherry cake since he was a tiny little guy, and there’s nothing tiny about him anymore. He’s turning 31, also this month, and is 6’2” and weighs over 200 pounds. But mama always made him a cherry cake.

My baby girl has had a football shaped cake, a jukebox cake, a Barney (remember him?) cake, you name it and she wanted it. This year she asked for Crème Brulee. I asked her why and her reply was, “Well, Mom, you never have a cake on your birthday. You always ask for an apple pie. Why can’t I ask for Crème Brulee?” Well, made sense to me. I guess she’s growing up. She hates the fact that this is her last teenage year. “Why can’t I just stay 19 forever?” Oh boy. She takes 15 hours at UTEP and she works about 30 hours a week. She’s tired, she’s stressed and she wants to stay 19. Don’t we all wish we could keep them little forever?

So Mama made Crème Brulee. This picture is the one from my “Mi Chita’s Mexican Chocolate Dessert Ecookbook”. I didn’t have the opportunity to take a picture of the one I made 2 days ago because it was gobbled up quickly. But I wanted you to see a picture of it and know that the taste and creaminess of this dessert is heavenly. I hope you try it. It’s a very simple and easy recipe.

So, for my baby girl, “Happy Birthday my Angel”. May you reach all your dreams and desires and my God protect you when I can’t.

Crème Brulee

2 cups whipping cream
2 cups half & half
8 ounces (about 2 ½ disks), chopped Mexican Chocolate
8 egg yolks
1/3 cup sugar
Cinnamon-brown sugar topping (8 tablespoons brown sugar plus 1 teaspoon cinnamon)
Amaretto Cherries*, optional

Preheat oven to 300°.
Bring whipping cream and half & half to a boil in heavy saucepan over medium heat. Reduce heat to low and add chocolate. Whisk until melted and smooth. Remove from heat.
Whisk egg yolks and 1/3-cup sugar. Gradually whisk in hot chocolate mixture. Strain.Divide custard among 8 custard cups.
Place filled cups in a large, deep baking pan. Add hot water to the pan to come ½ way up the outside of the cups. Bake until custard is set, about 50 minutes.
Remove from oven and cool 2 hours on a cooling rack.
Cover and refrigerate overnight.
Sprinkle each cup with 1 tablespoon cinnamon-brown sugar topping. Use a small butane fueled torch to caramelize the sugar topping. If you don’t have one, broil in the oven until sugar turns golden brown, about 3 minutes. Keep a close eye though, sugar burns quickly. Refrigerate until set. Serve with a tablespoon of Amaretto Cherries if desired. 8 servings.

*Amaretto Chocolate Sauce with Cherries:

2 cups chopped Mexican Chocolate
½ cup whipping cream
¼ cup Amaretto
2 tablespoons water
1 tablespoon instant coffee
Dash of cinnamon
Maraschino cherries

Combine first 4 ingredients in a heavy saucepan over low heat. Place chopped chocolate in medium size mixing bowl. As soon as cream mixture starts to boil, remove from heat and pour over chopped chocolate. Stir until chocolate is melted and smooth.

Stir in instant coffee and cinnamon and whisk until coffee is dissolved. Add cherries and allow to stand until cherries absorb the flavors of the chocolate mixture. Makes about 1¾ cups.

A Lesson in Chocolate History - COOL!

Aztec Chocolate Hieroglyphics

Discovered Aztec Hieroglyphics from the 15th Century are in the Chocolate Museum in Cologne, Germany. These relics depict the importance of the cocoa plant to the Native Americans who settled in Mexico around the 1300’s until the Spanish came in the 1500’s. Notice in the picture how the cocoa plant is drawn into the symbols of the painting. The cocoa plant is located center right. Just incase you didnt know, cocoa pods grown from the trunk of the "tree".


Chocolate as Medicine:

According to the article From Aphrodisiac to Health Food: A Cultural History of Chocolate, by Louis E. Grivetti:

From the 16th through early 19th century, numerous European travel accounts and medical texts documented the presumed merits and medicinal value of chocolate. . . Presented here is a brief “taste” of these rich chocolate-related passages from selected historical monographs. On inspection, these samples reveal that chocolate products were used to treat a myriad of human disorders:

Francisco Hernández (1577) wrote that pure cacao paste prepared as a beverage treated fever and liver disease. He also mentioned that toasted, ground cacao beans mixed with resin were effective against dysentery and that chocolate beverages were commonly prescribed to thin patients in order for them to gain “flesh.”

Agustin Farfan (1592) recorded that chili peppers, rhubarb, and vanilla were used by the Mexica as purgatives and that chocolate beverages served hot doubled as powerful laxatives.José de Acosta (1604) wrote that chili was sometimes added to chocolate beverages and that eating chocolate paste was good for stomach disorders.

Santiago de Valverde Turices (1624) concluded that chocolate drunk in great quantities was beneficial for treatment of chest ailments, but if drunk in small quantities was a satisfactory medicine for stomach disorders.

Colmenero de Ledesma (1631) reported that cacao preserved consumers’ health, made them corpulent, improved their complexions, and made their dispositions more agreeable. He wrote that drinking chocolate incited love-making, led to conception in women, and facilitated delivery. He also claimed that chocolate aided digestion and cured tuberculosis.

Henry Stubbe (1662) wrote that consumers should drink chocolate beverages once or twice each day to relieve tiredness caused by strenuous business activities. He reported that ingesting cacao oil was an effective treatment for the Fire of St. Anthony (i.e., ergot poisoning). Stubbe also described chocolate-based concoctions mixed with Jamaica pepper used to treat menstrual disorders, and other chocolate preparations blended with vanilla to strengthen the heart and to promote digestion.

The Aztec word for Chocolate:
I wrote to you about one of my new-found books, “The True History of Chocolate” by Sophie and Michael Coe in a previous post. In this book, Michael Coe, Professor of Anthropology at Yale, states that the word “chocolate” or chocolatl, has no real evidence of coming from the Aztec Language – Nahuatl. But, in citing Mexican philologist ( a person with an interest in the study of ancient text) he proposes that the “Spaniards had coined the word by taking the Maya word chocol and then replacing the Maya term for water, haa, with the Aztec word for water, atl. Coming to the combine word representing what we know today as CHOCOLATE – chocolatl.

I will leave you with this drink recipe. It is as close a facsimile to the original chocolatl as I could find and you could still enjoy.

Photo from Phoenix Magazine

Mayan Hot Chocolate
(from: Whatscookingamerica.net)

Have you seen the movie, Chocolat? This is like the hot chocolate that was served in the movie.


2 cups boiling water
1 chile pepper, cut in half, seeds removed
5 cups light cream or whole or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate or
3 tablets Mexican chocolate, cut into 1/4-inch pieces
2 tablespoons sugar or honey, or to taste
l tablespoon almonds or hazelnuts, ground extra fine
Whipped cream


In a large saucepan over medium-high heat, add chile pepper to boiling water. Cook until liquid is reduced to 1 cup. Remove chile pepper; strain water and set aside.

In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon stick. Add chile-infused water, a little at a time, tasting to make sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk.

Chocolate Quote:
"Giving chocolate to others is an intimate form of communication, a sharing of deep, dark secrets." Milton Zelman, publisher of "Chocolate News"

Brownie Sundae

Remember this picture? I posted it a couple of days ago. Having gained 2 pounds over the last week, I figured I should stay away from my chocolate for a while. 2 days should be long enough, right? I was dying to get into this Ghirardelli Intense chocolate bar. It’s called Twilight. I knew without a doubt that it was fate that I found it right after buying my first Stephenie Meyer book, Twilight. I’m sure most of you have heard of her vampire series. And as for moi (me), I'm ahuge vampire fan. I was really bummed when Anne Rice decided to stop her Vampire Chronicles. But hey, October is right around the corner and it’s my time of year. I needed to get back into my element.

Back to the chocolate. My daughter had purchased a box of those new M & M’s for me, The M & M Premiums. Triple Chocolate: layers of milk, white and dark chocolate all rolled up into one. Should I combine these two or keep them separate? Keep them separate I think. I already know what I want to do with the M & M’s. So, what to do with the Ghirardelli’s? This is going to be a simple dinner night for Bob and me. Lily’s got the night shift at Andre’s Pizzeria where she works and it’s too muggy to be standing by the stove for too long. Simple steak sandwiches and home-style hash browns will do the trick. I’ll just make Bob a nice dessert to go with it. My Mexican Chocolate Brownies topped with vanilla ice cream and drizzled with a ganache made with the Twilight chocolate. Perfect. Maybe he’ll even clean the kitchen for me …NOT.

Enjoy the brownies and look for the new and interesting in chocolate. It’s coming up to that time of the year where you want to fill those stockings with cool and crazy chocolate bits to satisfy everyone’s chocolate dreams.

Mexican Chocolate Brownies

½ cup all purpose flour
1 ½ teaspoons ground cinnamon
½ round disc Mexican chocolate, pulverized
1/8 teaspoon salt
6 ounces semi-sweet chocolate, chopped
¾ cup (1 ½ sticks) unsalted butter, diced, room temperature
4 large eggs1 cup sugar
1 ½ teaspoons vanilla

For brownies: Position rack in center of oven and preheat to 350°. Generously butter 8X8X2 inch metal baking pan; dust with flour. Mix first three ingredients in small bowl. Stir chocolates and butter in top of double boiler set over simmering water until melted and smooth. Turn off heat. Let chocolate stand over water.

Using electric mixer, beat eggs and sugar in large bowl until mixture thickens and falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Stir in flour mixture in 2 additions, blending well after each. Gradually add warm chocolate to egg mixture, beating until just combined.

Pour batter into prepared pan. Bake brownies until top is set and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack.

I used a round cutter for the brownies. They look fancier that way. Top with vanilla ice cream and drizzle with some ganache made with the Twilight chocolate bar.

Ganache: chopped chocolate bar, ¼ cup hot cream. Stir until melted and drizzle.
Enjoy.

Are You In the Mood for Some Chocolate?

Chocolate, Chocolate, Chocolate para ti.
Chocolate, Chocolate, Chocolate para mi!

I found this chocolate at the World Market last Sunday and couldn't wait to get home just to smell it. Bob kept giving me the eye in warning not to rip open the package before we got out of the store.


LINDT Chocolate in Cherry and Chili Flavor. How cool is that?

My mind was going 100 miles an hour concocting all the various recipes I could use this piece of heaven in. Would I make an Aztec type cocoa drink? How about using it as a ganache? So many ways to use it, so little time.

Then, before walkng out of the store, I found the other LINDT. This one just chocolate and red chili peppers. OMG. By this time I'm going nuts. OK. I was determined to get home and develop my game plan. But stuff happens and here we are, just showing you pictures of this luscious and decadent chocolate.

So, now I've got two delicious bits of chocolate and I've got an idea how I'm going to use them. BUT, you'll have to wait until tomorrow for those pictures. Instead, I'll leave you with a wonderful recipe for Mexican Chocolate Ice Cream I found from another blogger, Amy Wisniewski.
Go to Chow to see a wonderful blog about all things food and beverage related.

Mexican Chocolate Ice Cream
Makes: 8 servings (6 cups)
By Amy Wisniewski

This ice cream refuses to be classified—it tastes at once like rich gelato and icy sorbet. Milk chocolate flavors eggy custard for a doubly rich ice cream that then gets spiked with canela and coffee-flavored tequila liqueur.
What to buy: Canela can be found in gourmet groceries, at Latin markets, or online. If you have trouble finding it, you can substitute regular cinnamon.
Patrón XO Café is a coffee-flavored tequila liqueur from the makers of Patrón tequila. If you can’t find it, go ahead and substitute another coffee-flavored liqueur like Kahlúa.
Game plan: The ice cream base (unfrozen ice cream) can be made up to 2 days in advance, though it needs 3 to 4 hours to harden in the freezer after it’s been processed (unless, of course, you want soft-serve). Ice cream will keep in the freezer for 1 week.

INGREDIENTS
· 2 cups whole milk
· 1 cup heavy cream
· 1/3 cup granulated sugar
· 1 (4-inch) canela stick
· 6 large egg yolks
· 8 ounces milk chocolate, coarsely chopped (about 1 heaping cup)
· 1/3 cup Patrón XO Café (or other coffee-flavored liqueur)
INSTRUCTIONS
1. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
2. Combine milk, cream, half of the sugar, and canela in a large saucepan and bring to a simmer over medium heat.
3. Meanwhile, whisk together remaining sugar and egg yolks until pale yellow. Once milk mixture is hot, slowly pour half of milk mixture into egg mixture, whisking constantly. Pour milk and egg mixture back into the saucepan and cook, stirring constantly, over low heat until it is as viscous as melted ice cream and coats the back of a spoon, about 10 to 15 minutes. (When you draw your finger across the spoon, it should make a mark through the custard.)
4. Remove from heat, add chocolate, and whisk until chocolate is melted and custard is smooth. Whisk in coffee liqueur. Strain into a large heatproof bowl and place ice cream base over ice water bath to chill, about 10 to 15 minutes.
5. Once ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight. Once chilled, freeze in an ice-cream maker according to the manufacturer’s instructions.

Chocolate Tres Leches Cake

Tres Leches Cake, or 3 Milk Cake, is a popular dessert offered in Mexico. With the growing population of Hispanics in North America, this delicious cake is now offered in ever growing numbers of restaurants across the United States as well.

Where it originated is unclear. Some say Nicaragua, some say Mexico. There are even reports that makers of evaporated milk developed this cake recipe to encourage consumers to purchase its product.

As food historians have noted, the 3 Milk Cake has similar characteristics to Tiramisu, Rum cake, fruitcake or even bread pudding, some of which originated in Europe. The main similarity is that the cake or bread is soaked in a tasty liquid prior to being served. So in their opinion, it is quite possible that the idea to create a “soaked” milk cake was fashioned after one of these delicious recipes.

The three types of milk that are poured over the warm cake are: evaporated milk, sweetened condensed milk and whole milk or cream. Some pastry chefs have experimented with this recipe and have introduced additional soaking mediums. Some of these, similar to tiramisu, are a simple syrup infused with some type of liqueur, coffee, brandy, or rum. The cake is frosted with whipped cream flavored with vanilla, or any type of liqueur that you like.

But for the purpose of remaining authentic, the Tres Leches Cake is simply made with three types of milk.

Of course no one said I couldn’t make it in chocolate, did they? So, here is my version of a Chocolate Tres Leches Cake, just for you. Enjoy.

{If you want the non-chocolate ((gasp!)) version of the Tres Leches Cake, go to my Mexican-American Border Cooking blog for the recipe. I know you will enjoy that one too.

Cake:

6 eggs, separated
2 cups light brown sugar
2 cups flour
½ cup cocoa
3 teaspoons baking powder
2/3 cups milk
2-teaspoons vanilla

Tres Leches Sauce:

1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1/3 cup whipping cream
1 ½ disks Mexican Chocolate, melted (these can be melted in microwave oven for about 1 ½ minutes or over a double boiler)

Combine sauce ingredients and blend well.

Preheat oven to 350°.
Lightly grease and dust with cocoa powder, 2 (9 inch) cake pans.
Combine flour, cocoa, baking powder in a large bowl. In a separate bowl, combine milk and vanilla.
Beat 6 egg whites until stiff. Reduce speed and gradually add brown sugar to beaten egg whites. After sugar dissolves, add yolks. Beat for 3 minutes.
On medium low speed, alternate flour and milk mixture to eggs until blended. Pour equally into 2 prepared cake pans. Bake 30 to 35 minutes.
While still warm, poke holes into cake layers with a wooden skewer. Pour sauce over both layers and allow to cool in refrigerator.

Ganache:

¾ cups whipping cream
1 1/3 cups chopped Mexican Chocolate
2 teaspoons vanilla

Heat cream in small heavy saucepan over medium heat. Place chopped chocolate in medium size bowl. Pour hot cream over chocolate and stir with wooden spoon until melted. Add vanilla. Cover bowl with plastic wrap and refrigerate in refrigerator for 1 hour. Also place beaters in refrigerator to chill. Remove from fridge and whip on high for 2 to 3 minutes until it reaches spreading consistency.
Carefully remove first cake layer from pan and place on cake plate or board. Spread ½ cup ganache on top. Place second layer over the first and completely frost cake with remaining ganache. Garnish if you like with edible flowers or chocolate covered strawberries or, as in my case, Amaretto Cherries. These are cherries that have soaked in Amaretto in the fridge for a couple of hours, drained and allow to dry naturally. Use your imagination to decorate this cake in any way you and your family would like. Enjoy.

Football Mexican Chocolate Butter Cookies

Here’s a recipe you’ll be making the whole season. These cookies are so delicious they literally disappear right before your eyes. The butter cookie recipe is one of my mother's. I have modified it to include some Mexican chocolate and boy are they good.

This recipe is so adaptable you can make it for any occasion and decorate it accordingly. Great tasting, easy to make, and unique. What more could you ask for? Enjoy the game. Oh, and if you missed the main part of my Game Day menu, go to my
Mexican-American Border Cooking blog to get the details and recipes. Go team! Yay!!!!!

Mexican Chocolate Butter Cookies
(makes 24 cookies)

1 cup of butter (2 sticks), softened to room temperature
½ cup sugar
1 teaspoon vanilla extract
2 cups flour
¼ cup cocoa powder
¼ cup Mexican chocolate ground to a powder
Royal Frosting for decorating*

Preheat oven to 325 degrees.
Cream butter and sugar until light and fluffy. Add vanilla and mix until blended. Sift flour, cocoa and Mexican chocolate into a large bowl. Combine with the butter mixture until dough holds together in a ball. Wrap in plastic and chill dough for 30 minutes. Portion out chilled dough and roll until it is ¼ inch thick. Dip football shaped cookie cutter in powdered sugar and start cutting out football shapes. As you cutout the cookie from the dough, place on cookie sheet. When cookie sheet is full, place in freezer for 10 minutes. This helps the cookie hold its’ shape when baking.

After you have chilled the cutout cookies, bake for 10 to 12 minutes. Allow to cool on cooling rack to 10 minutes. Once cookies are cool enough to handle and they feel firm to the touch place on cooling rack and decorate with royal icing. You can see by the picture how I decorated mine.

Royal Frosting
(makes about 2 1/2 cups)

1 pound powdered sugar
5 tablespoons meringue powder
1/2 cup water

Whisk on low speed until incorporated and then on medium speed for 7 to 8 minutes until fluffy and thick. Use a pastry bag fitted with a small round writing tip to decorate your cookies.

Spiking the Chocolate

I add chocolate liqueurs to some of my chocolate baking. I find that it adds a very distinct flavor. Getting drunk on Kahlua infused chocolate muffins is never going to happen. The alcohol evaporates, but, in the case of Kahlua, it leaves a delicate hint of coffee essence. Of course you could always use fresh brewed coffee instead, but I find that using Kahlua or Godiva really adds much to the recipe. These are some of the liqueurs I like to use. They are:
Kahlua
Crème de Cacao
Mocha Caramel
Godiva
Vodka

I must say Godiva and Kahlua are my favorites. A chocolate and coffee mixture is rich in flavor combination. It makes the dark chocolate characteristics of Mexican chocolate even deeper in taste. And the Godiva, well, I favor it because of the varieties found in this liqueur. There are Original, Milk, White, Mocha, and Cappuccino. Imagine the possibilities. Here’s a link to a Godiva recipe page to get you started.

Godiva Chocolatier Liqueur Recipes


The Vincent Van Gogh’s Vodka is what I use for Chocolate Martinis. When making chocolate margaritas, simply add tequila as well.

With Kahlua, there’s so much that you can do. Incorporate it into your baking anytime you want the mocha flavor, just like those “magdalenas” I made a couple of days ago.

I found this one blog site that actually show you how to make your own chocolate liqueur. It’s called 18th Century Cuisine Follow the link to learn how to make your own.
And here’s one I found where you actually use Hershey’s cocoa.

HOMEMADE CHOCOLATE LIQUEUR

1 1/2 cups sugar
3/4 cup water
3 cups vodka
5 tablespoons Hershey's unsweetened cocoa powder
1 vanilla bean, split

Combine sugar and water in small saucepan; cook over medium heat, stirring occasionally, until mixture boils. Reduce heat to low; simmer, stirring occasionally, until sugar has completely dissolved. Remove from heat; cool to room temperature.

Measure 1 cup of the mixture; combine with vodka, cocoa and vanilla bean in clean 2-quart glass container. Cover tightly; keep in cool dark place for 14 days, shaking thoroughly every 2 days.

Strain liqueur through dampened coffee filter paper into clean glass container. (Change filter paper in mid-process or, if necessary, let drip overnight as cocoa residue is very thick.) Repeat straining process if residue remains.

Remove vanilla bean. Cover tightly; let liqueur age in cool, dark place for at least 1 month.

Makes about 1 quart
Source: Hershey's Chocolate Treasury

Soon we’ll discover the wonderful world of Chocolate Tea. Oh yeah, baby. Just my cup of tea! Enjoy spiking your chocolate. Hasta luego.