Cuernitos - Little Horns

Cuernitos (Little Horns)

1 (8 ounce) can of ready to bake crescent rolls
1 (5.3 ounce) bar of LINDT, cherry chili flavor, 70% cacao, chopped
Mini-marshmallows

Unroll the crescent rolls and lay out flat. Preparing one at a time, place 1 teaspoon of chopped chocolate on the wider end of the crescent roll. Top with 1 mini marshmallow. Carefully roll the dough, slightly pinching the ends so that when the rolls bake, the melted chocolate doesn’t ooze out.

Bake rolls for 12 minutes in a 375-degree oven that has been preheated.

Carefully remove the crescent rolls, the Cuernitos, and lay on a cooling rack to completely cool off. If desired, make a simple white sugar glaze of 1 cup powdered sugar and 2 tablespoons milk and drizzle over the cooled rolls. You can also melt any remaining chocolate and drizzle that over the rolls as well.



This is such a simple recipe that anyone can do it. Doesn’t take much, but it turns out a nice little dessert to have with coffee after dinner. I won't take complete credit for this creation. I admit I saw this in a magazine a long time ago while waiting at the dentist office. Can't remember the name of the magazine, but the picture stayed in my mind. So with a little tweaking, I recreated that picture and came up with this simple dessert just for you.

And that is what I did with my chocolate bar. Actually, I just found another bar, a Ghirardelli, but I’ll leave you guessing as to what I'll do with that one until the next post. Enjoy.

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.