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 pleasures...like chocolate.

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.