Mexican Hot Chocolate Fondue Recipes

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MEXICAN-STYLE CHOCOLATE FONDUE



Mexican-Style Chocolate Fondue image

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 cup heavy cream (see Cook's note)
4 cinnamon sticks
8 ounces finely chopped semisweet chocolate
Cubed pound cake
Mini-bananas
Fresh or dried orange slices
Fresh or dried pears
Almond cookies
Coconut strips
Strawberries

Steps:

  • In small saucepan over medium heat, bring the cream and cinnamon sticks just to boil. Remove from the heat and set aside to steep for 15 minutes. Remove the cinnamon and discard.
  • Put the chocolate in a medium bowl. Bring the cream to a simmer, pour it over the chocolate, and let stand for 5 minutes. Stir the chocolate mixture until completely melted and smooth. Transfer the chocolate mixture to a fondue pot, and keep warm over a low sterno flame or in a large ramekin wrapped with a cloth napkin to keep it warm. Serve with a selection of the dippers.
  • Cook's note: This makes a thick fondue, for a thinner sauce, simply add more cream.

MEXICAN FONDUE WITH CHORIZO AND CHILES



Mexican Fondue with Chorizo and Chiles image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Serves 6

Number Of Ingredients 5

2 pounds Chihuahua or Monterey Jack cheese, shredded
2 poblano chiles
1 red bell pepper
3/4 pound Mexican chorizo, casings removed and crumbled
Small corn tortillas, warmed, for serving

Steps:

  • Place poblanos and bell pepper directly over the flame of a gas-stove burner on high heat. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skins, stems, seeds, and ribs. Cut into 1/4-inch strips. Set aside.
  • Heat a medium heavy-bottomed saucepan over medium-high heat. Add chorizo, and cook 2 to 3 minutes. Reduce heat to low, and add cheese and pepper strips. Cook, stirring, until melted. Serve immediately by spooning onto tortillas. Roll up the tortillas to eat.

MEXICAN HOT CHOCOLATE



Mexican Hot Chocolate image

This delicious, not-too-sweet Mexican hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! -Kathy Young, Weatherford, Texas

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup baking cocoa
2 tablespoons brown sugar
1 cup boiling water
1/4 teaspoon ground cinnamon
Dash ground cloves or nutmeg
3 cups whole milk
1 teaspoon vanilla extract
Whipped cream
Whole cinnamon sticks

Steps:

  • In a small saucepan, mix cocoa and sugar; stir in water. Bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. , Add cinnamon and cloves; stir in milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.

Nutrition Facts : Calories 156 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 92mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.

MEXICAN CHOCOLATE FONDUE



Mexican Chocolate Fondue image

This is a great chocolate fondue recipe that has a hint of cinnamon in it. Chocolate fondue sounds like a hard thing to make, but it is so easy! There are so many things that you can dip in this fondue like bananas, strawberrys, pineapple, and so many other things.

Provided by Cupcake-Princess

Categories     Dessert

Time 9m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/3 cup sugar
1 tablespoon cornstarch
1 1/4 cups heavy cream
1 1/4 cups milk
1 teaspoon instant espresso powder
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
7 ounces bittersweet chocolate, chopped
3 tablespoons butter
whole strawberry, banana chunks, and pineapple chunks, for dipping

Steps:

  • In a medium mixing bowl whisk together sugar and cornstarch. Gradually wisk in cream then milk, espresso powder, cinnamon, and vanilla.
  • Pour mixture into a medium saucepan and gently bring to a boil. Cook, whisking constantly until thickened, about 4 minutes. Remove from heat and whisk in chocolate and butter until melted.
  • Serve fondue with various dippers.

Nutrition Facts : Calories 305.8, Fat 26, SaturatedFat 16.2, Cholesterol 90.3, Sodium 85, Carbohydrate 16.4, Fiber 0.1, Sugar 11.2, Protein 2.8

MEXICAN FONDUE



Mexican Fondue image

A handful of items and a few moments of prep work are all you'll need for this festive fondue. Not only does it take advantage of canned goods and other convenience items, but the slow cooker does all the work. -Nella Parker, Hersey, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 1h45m

Yield 4-1/2 cups.

Number Of Ingredients 6

1 can (14-3/4 ounces) cream-style corn
1 can (14-1/2 ounces) diced tomatoes, drained
3 tablespoons chopped green chiles
1 teaspoon chili powder
1 package (16 ounces) process cheese (Velveeta), cubed
French bread cubes

Steps:

  • In a small bowl, combine the corn, tomatoes, green chiles and chili powder. Stir in cheese. Pour mixture into a 1-1/2-qt. slow cooker coated with cooking spray. , Cover and cook on high until cheese is melted, 1-1/2 hours, stirring every 30 minutes. Serve warm with bread cubes.

Nutrition Facts : Calories 105 calories, Fat 6g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 421mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

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