MEXICAN CHOCOLATE TRUFFLES: 3 Recipes for Cinco de Mayo!

Happy Cinco de Mayo! Celebrate with "Mexican" Truffles. You'll want to try all three recipes!

You can really taste the tequila in the first recipe for Tequila Truffles. I sometimes roll Tequila Truffles (the ganache part) in cocoa....or dip them in dark chocolate and sprinkle with course sea salt. Either way works. The second recipe is for Mexican Chocolate Truffles and the third is for Spicy Mexican Truffles. 

1. Tequila Truffles 
This recipe is adapted from Divine Chocolate. I probably didn't need 100 or more truffles as in the original recipe :-) I must admit that I'm a bit haphazard in measurements when I make these. I adhere to my grandmothers's "a pinch of this, a pinch of that" method. I daresay, though, that my grandmother would never have made Tequila Truffles.

Ingredients:
14 oz white chocolate, chopped into small chunks
1/2 cup heavy cream
3 tsp white tequila
1 tsp grated lime zest
Drop of fresh lemon juice and drop of fresh lime juice or 1/4 tsp each of lime and lemon oil (natural) 

Coating
1 - 1 1/4 lbs. dark chocolate (70% cacao) for dipping, chopped into small chunks
Coarse sea salt

Ganache Directions

Line shallow baking pan with plastic wrap, overlapping 2 or more sheets as needed, leaving generous overhang on two sides (enough to cover the ganache once it is in the pan).

Place white chocolate in food processor and process to crumb consistency. Add tequila, zest, and juice or oils.

Bring cream to boil in small pan. With food processor on, pour cream through feed tube, processing fortotal of 20-30 seconds, until mixture is perfectly smooth. Scrape ganache into plastic wrap-lined pan and let cool at room temperature, without stirring.

Once ganache is cool, fold plastic wrap over it and let sit at room temperature for several hours, preferably overnight, until firm enough to scoop. You can always refrigerate, but the texture of the truffles won’t be quite as silky. Once ganache has set, chilling won’t hurt it.

To shape truffles, use melon baller to form balls with hands from the ganache. If needed, smooth the surface with hands. (I do both)

Place centers (ganache balls) slightly apart on tray lined with parchment or wax paper. Let stand at room temperature, uncovered, until surface is dry and slightly crusted, at least 2 hours, preferably longer.

Coating Directions

Temper dark chocolate by melting about 75% of chocolate either in double boiler or in microwave until it reaches about 100°F. Add remaining 25% of solid chocolate to bowl and mix until all melts and temperature reaches about 90°F. Dip truffles one at time (I use the two fork method I've posted before) in melted chocolate, let excess drip off, and place on tray lined with parchment or wax paper.

Sprinkle with a little bit of sea salt before chocolate begins to harden. Continue with remaining truffles, but if dark chocolate becomes too cool, reheat a bit until it gets back up to about 90°F.

Let sit at room temperature.

Store truffles in a covered container at cool room temperature for up to 10 days.

2. Mexican Chocolate Truffles 
 recipe adapted from Elizabeth LaBau on About.com

Although it doesn’t use actual Mexican chocolate (although you could), this easy chocolate truffle recipe has cinnamon, almonds, and coffee for a sweet spiced Mexican chocolate taste. Unlike most truffle recipes, the chocolate is not melted but remains in small chunks. For this reason, it’s important to chop the chocolate very fine so that it’s evenly incorporated throughout the candy.

Ingredients:
4 ounces dark chocolate (60-75% cacao, very finely chopped)
1/3 cup powdered sugar
1/3 cup almond paste
1 Tbsp strong coffee
1/2 Tbsp unsalted butter, melted
1/4 cup DARK cocoa powder
 tsp cinnamon

Directions:

In large bowl, combine chopped chocolate, sugar, almond paste, coffee, and melted butter. Stir with wooden spoon until comes together and forms smooth paste.

Combine cocoa powder and cinnamon in shallow bowl or pie tin.

Using teaspoon, scoop up small balls of the truffle mixture and roll into ball in between your hands. Roll truffle in cocoa-cinnamon mixture, and place on baking sheet or plate.

Repeat with remaining truffle mixture and cocoa powder.

Refrigerate truffles for 2 hours before serving.

If you are making these ahead of time, transfer chilled truffles to airtight container in the refrigerator so they don’t get too dry or absorb other odors. Take out and leave at room temperature for 10 minutes before serving.

3. Spicy Mexican Truffles

Ingredients
1/3 cup heavy cream
6 Tbsp sweet butter, chopped
2 cups Dark Chocolate (60-85% cacao), chopped
1/3 cup unsweetened cocoa
1 tsp cayenne pepper
1/2 Tbsp ground cardamom
1/2 Tbsp orange peels
Pinch of Salt

Directions

In saucepan bring cream to simmer.

Add butter and stir until melted.

Add chocolate.

Stir until completely melted and smooth.

Stir in cayenne, cardamom, orange peels and salt.

Remove from heat and pour into shallow bowl.

Cool, cover, and refrigerate until firm, at least 2 hours.

Using melon baller or hands, roll mixture into small balls.

Roll each ball in cocoa.

CINCO DE MAYO CHOCOLATE MENU: Molés & Tamales

Cinco de Mayo and Chocolate! So many great recipes and such a natural combination. Cinco de Mayo (The Fifth of May) is a Mexican holiday celebrating the victory of the Mexican army over the French at the Battle of Puebla, May 5, 1862. Puebla's signature dish is Molé Poblano--a Chocolate spicy stew--the national dish of Mexico. It's not sweet, even with the chocolate, since there are groundnuts, seeds, bitter chocolate and spices. There are so many varieties. Below are a few variations. Want to go the easiest route? Try Mole paste with Mexican Ibarra chocolate. You'll still want to add some chicken broth and tomato juice and maybe some peanut butter, but it's quick-- or you can try one of these recipes:

MOLES

Chicken Mole, my favorite Mexican chocolate main dish, can be very complicated to make. Here's an easy recipe adapted from Paula Deen for a quick Chicken Mole. o.k. it's not all that quick, but faster than the traditional recipes.

Quick Chicken Molé

Ingredients
2 tablespoons good quality olive oil
1 onion, chopped
1 clove garlic, chopped
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can diced tomatoes, drained
1 bell pepper, chopped
2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth
2 tablespoons peanut butter
2 ounces Taza Chocolate Mexicano, chopped
1 (5-pound) chicken, cut into 8 pieces
Toasted pepitas (pumpkin seeds), for garnish
White rice, for serving

Directions
Preheat oven to 350 degrees F.
Heat oil in saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.
Sear the chicken in heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour.
Garnish with pepitas and serve with white rice.

You can also use this mole dish with Enchiladas!

The following recipe is from Kendall Jackson. Pair a Kendall-Jackson Grand Reserve Malbec with this. 
 
Chicken Mole Poblano with Animal Crackers

Ingredients

For chicken:
1 whole chicken
3 quarts water
1/2 onion
3 garlic cloves
2 bay leaves
2 Tbsp kosher salt
1 Tbsp freshly ground black pepper
1/4 tsp oregano

Place all ingredients in a large pot and bring to a boil. Reduce to a simmer and cook for 1 hour or until chicken is done. Strain and reserve the liquid and chicken.

For mole sauce:
4 Tbsp rice oil (or other neutral flavored oil)
8 dried mulato chilies, stems and seeds removed
4 dried pasilla chilies, stems and seeds removed
4 dried ancho chilies, stems and seeds removed
2 dried cascabel or chipotle chilies, stems and seeds removed
12 almonds
1/4 cup peanuts
3 garlic cloves
1/4 large onion
1/2 plantain, diced
12 animal crackers
5 raisins
3 whole black peppercorns
2 cloves
1/4 tsp. ground cinnamon
2 Tbsp sesame seeds, toasted
5 cups reserved chicken stock
2 slices bacon
1/2 bar (1-1/2 ounces) Mexican chocolate (Ibarra)

Directions
In large heavy bottomed pan over medium heat, add oil and sauté the chilies for approximately 3 minutes. Stir chilies constantly, being careful not to burn them. Using slotted spoon, remove chilies and reserve.

Add almonds and peanuts and cook for 2 minutes or until golden brown. Add garlic, onions, and plantains and cook until golden brown, approximately 3 minutes. Add animal crackers and cook for 2 minutes or until golden brown.

Add raisins, peppercorns, cloves, and cinnamon and cook until aromatic. Remove from heat and place in blender, add chilies, 1 tablespoon toasted sesame seeds, and chicken stock. Purée until the sauce is smooth consistency.

In small pan, cook bacon until fat has rendered. Remove bacon and all but 1 tablespoon of fat from pan (bacon can be eaten or reserved for another use). Add chocolate to pan. Once chocolate has dissolved, cook for 2 minutes or until aromatic. Add bacon fat and chocolate mixture to purée and stir to combine.

To serve: Slice chicken onto platter and cover with mole sauce. Garnish with remaining sesame seeds. Serve with Mexican rice and tortillas on the side.

The extra mole sauce can be frozen for up to 2 months.

***

Here's a completely different mole recipe--this time for WHITE Chocolate Mole with Animal Crackers. Recipe from Judy Walker in the Arizona Republic a few years ago.

White Chocolate Molé with Animal Crackers

Ingredients:
1/2 cup unsalted peanuts
1/4 cup sliced blanched almonds
1/4 cup walnuts
2 cups water
1 cinnamon stick, broken into pieces
2 whole cloves
1 fresh poblano chile, seeded and chopped
2 fresh serrano chiles, seeded and chopped
1 small clove garlic
1/2 white Spanish onion, cut into chunks
5 animal crackers, toasted
1/4 cup sweet butter
1/2 cup chopped white chocolate
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper

Directions:
Preheat oven to 350 degrees. Spread peanuts, almonds, and walnuts on a jelly-roll pan. Toast in oven, shaking pan occasionally, until nuts are slightly colored and fragrant, 3 to 5 minutes.

In blender, combine nuts, water, cinnamon stick, and cloves; blend until nuts are very finely ground. Strain through medium-mesh sieve over bowl, pressing on solids with back of ladle or rubber spatula to release liquid. Reserve liquid and discard solids.

In blender, combine chiles, garlic, onion, and nut liquid. Add animal crackers; puree until smooth. Strain through medium-mesh sieve over bowl, pressing on solids with back of ladle or rubber spatula to release liquid. Discard solids.

In large saucepan, heat butter. Stir in nut-chile liquid. Simmer, uncovered, over medium heat, scraping bottom of pan occasionally with rubber spatula, until mixture is consistency of thick pea soup, about 15 minutes.

Stir in chocolate, salt, and pepper until chocolate is melted. Use immediately.

Note: The mole without the chocolate can be made ahead and refrigerated, tightly covered, for up to a week. To serve, heat in a saucepan and stir in the chocolate.

**

Here’s another “Main Dish”—I know it’s really a dessert, but they’re tamales, after all, so I’m counting them as a main dish. This recipe for Chocolate Tamales for Cinco de Mayo is from Diana's Recipe Book. The tamales are easy to make and delicious.

CHOCOLATE TAMALES

Ingredients
1 cup milk
1 pound DARK chocolate, 70-85% cacao, chopped
1 pound butter
2 cups sugar
1 1/2 pounds corn flour
1 tablespoon baking powder
24 corn husks

Directions
Preheat oven to 350.
Boil milk and add chocolate. Stir constantly until chocolate is completely melted. Add butter and sugar. Mix until smooth. Set aside to cool.
Mix corn flour and baking powder together in bowl. Slowly add chocolate mixture and mix by hand for 10 minutes.
Grease 2 (12 cup) muffin pans and line with corn husks. Fill with chocolate tamale mixture and bake for 20 minutes.

Cinco de Mayo Chocolate Menu: Molés & Tamales

Cinco de Mayo and Chocolate! So many great recipes and such a natural combination. Cinco de Mayo (The Fifth of May) is a Mexican holiday celebrating the victory of the Mexican army over the French at the Battle of Puebla, May 5, 1862. Puebla's signature dish is Molé Poblano--a Chocolate spicy stew--the national dish of Mexico. It's not sweet, even with the chocolate, since there are groundnuts, seeds, bitter chocolate and spices. There are so many varieties. Below are a few variations. Want to go the easiest route? Try Mole paste with Mexican Ibarra chocolate. You'll still want to add some chicken broth and tomato juice and maybe some peanut butter, but it's quick-- or you can try one of these recipes:

MOLES

Chicken Mole, my favorite Mexican chocolate main dish, can be very complicated to make. Here's an easy recipe adapted from Paula Deen for a quick Chicken Mole. o.k. it's not all that quick, but faster than the traditional recipes.

Quick Chicken Molé

Ingredients
2 tablespoons good quality olive oil
1 onion, chopped
1 clove garlic, chopped
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can diced tomatoes, drained
1 bell pepper, chopped
2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth
2 tablespoons peanut butter
2 ounces Taza Chocolate Mexicano, chopped
1 (5-pound) chicken, cut into 8 pieces
Toasted pepitas (pumpkin seeds), for garnish
White rice, for serving

Directions
Preheat oven to 350 degrees F.
Heat oil in saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.
Sear the chicken in heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour.
Garnish with pepitas and serve with white rice.

You can also use this mole dish with Enchiladas!

The following recipe is from Kendall Jackson. Pair a Kendall-Jackson Grand Reserve Malbec with this. 
 
Chicken Mole Poblano with Animal Crackers

Ingredients

For chicken:
1 whole chicken
3 quarts water
1/2 onion
3 garlic cloves
2 bay leaves
2 Tbsp kosher salt
1 Tbsp freshly ground black pepper
1/4 tsp oregano

Place all ingredients in a large pot and bring to a boil. Reduce to a simmer and cook for 1 hour or until chicken is done. Strain and reserve the liquid and chicken.

For mole sauce:
4 Tbsp rice oil (or other neutral flavored oil)
8 dried mulato chilies, stems and seeds removed
4 dried pasilla chilies, stems and seeds removed
4 dried ancho chilies, stems and seeds removed
2 dried cascabel or chipotle chilies, stems and seeds removed
12 almonds
1/4 cup peanuts
3 garlic cloves
1/4 large onion
1/2 plantain, diced
12 animal crackers
5 raisins
3 whole black peppercorns
2 cloves
1/4 tsp. ground cinnamon
2 Tbsp sesame seeds, toasted
5 cups reserved chicken stock
2 slices bacon
1/2 bar (1-1/2 ounces) Mexican chocolate (Ibarra)

Directions
In large heavy bottomed pan over medium heat, add oil and sauté the chilies for approximately 3 minutes. Stir chilies constantly, being careful not to burn them. Using slotted spoon, remove chilies and reserve.

Add almonds and peanuts and cook for 2 minutes or until golden brown. Add garlic, onions, and plantains and cook until golden brown, approximately 3 minutes. Add animal crackers and cook for 2 minutes or until golden brown.

Add raisins, peppercorns, cloves, and cinnamon and cook until aromatic. Remove from heat and place in blender, add chilies, 1 tablespoon toasted sesame seeds, and chicken stock. Purée until the sauce is smooth consistency.

In small pan, cook bacon until fat has rendered. Remove bacon and all but 1 tablespoon of fat from pan (bacon can be eaten or reserved for another use). Add chocolate to pan. Once chocolate has dissolved, cook for 2 minutes or until aromatic. Add bacon fat and chocolate mixture to purée and stir to combine.

To serve: Slice chicken onto platter and cover with mole sauce. Garnish with remaining sesame seeds. Serve with Mexican rice and tortillas on the side.

The extra mole sauce can be frozen for up to 2 months.

***

Here's a completely different mole recipe--this time for WHITE Chocolate Mole with Animal Crackers. Recipe from Judy Walker in the Arizona Republic a few years ago.

White Chocolate Molé with Animal Crackers

Ingredients:
1/2 cup unsalted peanuts
1/4 cup sliced blanched almonds
1/4 cup walnuts
2 cups water
1 cinnamon stick, broken into pieces
2 whole cloves
1 fresh poblano chile, seeded and chopped
2 fresh serrano chiles, seeded and chopped
1 small clove garlic
1/2 white Spanish onion, cut into chunks
5 animal crackers, toasted
1/4 cup sweet butter
1/2 cup chopped white chocolate
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper

Directions:
Preheat oven to 350 degrees. Spread peanuts, almonds, and walnuts on a jelly-roll pan. Toast in oven, shaking pan occasionally, until nuts are slightly colored and fragrant, 3 to 5 minutes.

In blender, combine nuts, water, cinnamon stick, and cloves; blend until nuts are very finely ground. Strain through medium-mesh sieve over bowl, pressing on solids with back of ladle or rubber spatula to release liquid. Reserve liquid and discard solids.

In blender, combine chiles, garlic, onion, and nut liquid. Add animal crackers; puree until smooth. Strain through medium-mesh sieve over bowl, pressing on solids with back of ladle or rubber spatula to release liquid. Discard solids.

In large saucepan, heat butter. Stir in nut-chile liquid. Simmer, uncovered, over medium heat, scraping bottom of pan occasionally with rubber spatula, until mixture is consistency of thick pea soup, about 15 minutes.

Stir in chocolate, salt, and pepper until chocolate is melted. Use immediately.

Note: The mole without the chocolate can be made ahead and refrigerated, tightly covered, for up to a week. To serve, heat in a saucepan and stir in the chocolate.

**

Here’s another “Main Dish”—I know it’s really a dessert, but they’re tamales, after all, so I’m counting them as a main dish. This recipe for Chocolate Tamales for Cinco de Mayo is from Diana's Recipe Book. The tamales are easy to make and delicious.

CHOCOLATE TAMALES

Ingredients
1 cup milk
1 pound DARK chocolate, 70-85% cacao, chopped
1 pound butter
2 cups sugar
1 1/2 pounds corn flour
1 tablespoon baking powder
24 corn husks

Directions
Preheat oven to 350.
Boil milk and add chocolate. Stir constantly until chocolate is completely melted. Add butter and sugar. Mix until smooth. Set aside to cool.
Mix corn flour and baking powder together in bowl. Slowly add chocolate mixture and mix by hand for 10 minutes.
Grease 2 (12 cup) muffin pans and line with corn husks. Fill with chocolate tamale mixture and bake for 20 minutes.

Cinco de Mayo Chocolate Recipes

Chocolate Covered Habanero Peppers

Today is Cinco de Mayo, and I thought I'd do a Round-up of Recipes! Cinco de Mayo is a Mexican holiday celebrating the victory of the Mexican army over the French at the Battle of Puebla, May 5, 1862. Puebla's signature dish is Mole Poblano--a Chocolate spicy stew, and I've posted several recipes for moles over the years.

Chocolate and chiles are a part of many Mexican dishes, so I’ve put together my own Chocolate ‘menu’ for Cinco de Mayo. Some things you can buy, some you can make. Whatever you decide, you will be able to get your fill of chocolate on Cinco de Mayo. Be sure and scroll down for a different Mexican Hot Chocolate Truffle Recipe.

Today is also Chocolate Custard Day, so here's a nod to Chocolate Custard in the form of Mexican Chocolate Bread Pudding.

Cinco de Mayo Snacks, Entrees & Drinks: Includes Chicken Mole, Chocolate Tamales recipes and more

Cinco de Mayo Desserts: Includes Mexican Spicy Brownies, Mexican Chocolate Truffles and Mexican Chocolate Ice Box Cookie Recipes

Cinco de Mayo Desserts: Includes Chipotle Brownies, Easy Cinco de Mayo Brownies, & Spicy Hot Chocolate

More Moles: White Chocolate Mole with Animal Crackers, Chicken Mole Poblano with Animal Crackers

And, a new recipe for Mexican Hot Chocolate Truffles because you can never have enough Truffle Recipes.

Mexican Hot Chocolate Truffles

Filling:
16 oz dark chocolate, chopped (or chocolate chips)
1 cup heavy cream
4 Tbsp sweet butter
1 oz  honey
2 tsp ground cinnamon
1 tsp ground cayenne pepper (more or less depending on your tastebuds)
1/4 tsp almond extract
1/2 tsp Mexican vanilla extract

Coating Chocolate:
6 oz Dark Chocolate, chopped (or chocolate chips)
2 tsp vegetable shortening
ground cayenne pepper
ground cinnamon 

For the Filling, place chocolate in a medium bowl and set aside. Combine heavy cream, butter, honey, cinnamon and cayenne pepper in a saucepan and cook over low heat until it starts to simmer. Remove from heat and pour over the bowl of chocolate. Wait for a few minutes for the chocolate to soften. Add almond extract and vanilla extract. Using a wooden spoon or rubber spatula, slowly stir the mixture until it becomes smooth and shiny. Cover with plastic wrap and refrigerate for 1 hour or until the mixture is slightly firm.

Line a cookie sheet with parchment paper or waxed paper. Measure out tablespoonfuls of the truffle filling and drop them onto the cookie sheet. Freeze for 15 to 20 minutes and then roll into balls. Freeze again for 10 to 15 minutes more or until firm.

For the Coating Chocolate, combine chocolate and vegetable shortening in a bowl and melt over hot water. Stir until smooth. Drop the truffles into the chocolate coating one at a time, quickly coat and remove with fork. Gently shake off any extra chocolate and place truffle on cookie sheet. Sprinkle cayenne pepper and cinnamon on top. 

These are really yummy!  Have a great Cinco de Mayo!

Cinco de Mayo Chocolate Menu: Entrees

Cinco de Mayo (The Fifth of May) is a Mexican holiday celebrating the victory of the Mexican army over the French at the Battle of Puebla, May 5, 1862. Puebla's signature dish is Mole Poblano--a Chocolate spicy stew.

Chocolate and chiles are a part of many Mexican dishes, so I’ve put together my own chocolate ‘menu’ for Cinco de Mayo. Some things you can buy, some you can make. Whatever you decide, you’ll get your fill of chocolate on Cinco de Mayo.

Today: Snacks and entrée and drinks. Tomorrow: Desserts, Hot Chocolate and Chocolate Bars

Chocolate Tortilla Chips: To purchase.
Food Should Taste Good makes a great Chocolate Tortilla Chip—good balance of the salt and sweet. They’re available in many markets and online. Another choice for Chocolate Tortilla Chips are the Vosges Red Fire Chocolate-Covered Tortilla Chips. They’re sweeter, but delicious. They are nicely salted chips drenched in milk chocolate and dusted with ancho and chipotle chilies.

Chicken Mole, my favorite Mexican chocolate main dish, can be very complicated to make. I always order it when it’s on the menu, and I was thrilled to find that Paula Deen has a quick Chicken Mole recipe. o.k. it's not all that quick, but faster than the traditional recipes.

Paula Deen’s Quick Chicken Mole

Ingredients
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can diced tomatoes, drained
1 bell pepper, chopped
2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth
2 tablespoons peanut butter
2 ounces bittersweet chocolate, chopped
1 (5-pound) chicken, cut into 8 pieces
Toasted pepitas (pumpkin seeds), for garnish
White rice, for serving

Directions
Preheat oven to 350 degrees F.
Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.

Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour. Garnish with pepitas and serve with white rice.

You can also use this mole dish in Enchiladas!

**

Here’s another “Main Dish”—I know it’s really a dessert, but they’re tamales, after all, so I’m counting them as a main dish.

This recipe for Chocolate Tamales for Cinco de Mayo is from Diana's Recipe Book. The tamales are easy to make and delicious.

1 cup milk
1 pound melted chocolate
1 pound butter
2 cups sugar
1 1/2 pounds corn flour
1 tablespoon baking powder
24 corn husks
Instructions:
Preheat oven to 350 degrees F (180 C).

Boil the milk and add the chocolate. Stir constantly until chocolate is completely melted. Add the butter and the sugar. Mix until smooth. Set aside to cool.

Mix the corn flour and baking powder together in a bowl. Slowly add the chocolate mixture and mix by hand for 10 minutes. Grease 2 (12 cup) muffin pans and line with corn husks. Fill with chocolate tamale mixture and bake for 20 minutes.

Makes 24 Chocolate Tamales.

***

And what is more traditional to drink than Tequila? This would be my drink of choice, and Tanteo has a 100% Weber blue agave blanco tequila infused with cocoa beans and jalapeno. Not too sweet and has a kick!

Tomorrow: Dessert--Mexican Chipotle Brownies, Spicy Hot Drinking Chocolate and great peppery Chocolate Bars.