Mexican Style Chocolate Fondue Recipes

MEXICAN HOT CHOCOLATE FONDUE

Mexican Hot Chocolate Fondue image

Mexican hot chocolate is usually made from a hockey puck looking disk of bitter chocolate that already has the sugar in it. Usually it is blended with hot water or milk and seasoned with cinnamon and coffee flavors. Canela, the Spanish word for cinnamon, also known as Ceylon cinnamon, is a true cinnamon that is used frequently in Mexican cooking. A native of Ceylon (Sri Lanka), it is also a primary ingredient in Indian, African and Asian foods as well. Its floral, complex taste sets it apart from cassia, the bark that most often substitutes for true cinnamon. The thin and fragile bark of canela makes it highly perishable, so it is best to use and grind it only as needed. Naturally, it is good for myriad sweet dishes like cakes, cookies, pies and ice cream, and is the penultimate accompaniment for anything chocolate.

Provided by Food Network

Categories dessert

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1/3 cup sugar
1 tablespoon cornstarch
1 1/4 cups heavy cream
1 1/4 cups milk
2 tablespoons fresh-ground coffee
1/2 teaspoon ground Ceylon cinnamon or canela
1 vanilla bean, split
7 ounces bittersweet chocolate, chopped
3 tablespoons unsalted butter
Regular bananas
Small bananas, like Manzano or red
Strawberries, with stem
Marshmallows
Toasted cubes pound cake
Pineapple chunks
Anjou or Bartlett pear slices, unpeeled
Fried wonton wrappers
Bing cherries, with stem

Steps:

Equipment: Fondue pot; fondue forks or wooden or metal skewers
In a bowl, whisk together the sugar and cornstarch to blend. Slowly whisk in the cream; then the milk, coffee, cinnamon, and vanilla. Pour the mixture into a stainless steel saucepan and gently bring it to a boil. Cook, whisking, until thickened, about 4 minutes.
Remove the pan from the heat and whisk in the chocolate and butter until melted. Using a fine-meshed sieve over a large bowl, strain the chocolate mixture and discard the solids. Pour into a warmed fondue pot and serve with assorted dippers and fondue forks.

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

Ingredients

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

Spice up your evening or weekend with spicy Mexican Fondue from My Food and Family. Combine chorizo, chipotles, cheese, and more for this fun fondue.

Provided by My Food and Family

Categories Cheese Appetizers

Time 30m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 11

Ingredients

1/4 lb. Mexican chorizo
1 small onion, finely chopped
1/2 tsp. roasted ground cumin
1/4 tsp. chili powder
1 canned chipotle pepper in adobo sauce, finely chopped, plus 1 Tbsp. adobo sauce
1 clove garlic, minced
1 cup lager-style beer
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
1 pkg. (8 oz.) KRAFT Shredded Cheddar & Monterey Jack Cheeses
1 Tbsp. cornstarch
1/4 cup chopped fresh cilantro

Steps:

Cook chorizo in medium saucepan on medium heat until done, stirring occasionally. Drain; discard all but 1 Tbsp. drippings from skillet. Return chorizo and reserved drippings to skillet.
Add onions, cumin and chili powder to skillet; stir. Cook 5 to 7 min. or until onions are tender, stirring frequently. Add peppers, adobo sauce and garlic; mix well. Stir in beer. Bring just to boil, stirring occasionally.
Combine cheeses in large resealable plastic bag. Add cornstarch; seal bag. Shake gently to evenly coat cheeses with cornstarch. Gradually add to chorizo mixture in saucepan, cooking after each addition until cheese is completely melted and mixture is well blended, stirring constantly.
Remove from heat; stir in cilantro.

Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 5 g

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

Ingredients

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.

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

Ingredients

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.

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