RECIPES FOR HOMEMADE KAHLUA & KAHLUA BLACK RUSSIAN BUNDT CAKE: National Kahlua Day!

Today is National Kahlua Day. Kahlua is such a versatile liqueur. It is a Mexican coffee-flavored rum-based liqueur that's dense and sweet, with the taste of coffee. Kahlúa also contains sugar, corn syrup, and vanilla bean, so you see why it's often matched with chocolate in drinks, cakes, pies, and candy. 

To celebrate today's Kahlua holiday, scroll down for a recipe for Black Russian Bundt Cake. A Black Russian is a classic cocktail made with 1 part Kahlua, 2 parts Vodka. Fill glass with ice. Add alcohol and mix!  

Want to make your own Kahlua? Here's a recipe. The Kahlua won't be ready for a month, but it will be great!

Homemade Kahlua

Ingredients
4 cups water
4 cups sugar
2 ounces instant coffee
1 vanilla bean
Fifth of vodka or bourbon

Directions
Bring 4 cups water to boil. Add 4 cups sugar and cook until dissolved. Add instant coffee. Simmer slowly - do not boil!
Add vanilla bean and 1/5 vodka or bourbon.
Bottle and cap. Leave for a month or more!
 
Kahlua Black Russian Bundt Cake 

Ingredients
1 box yellow cake mix (without pudding)
1/2 cup sugar
1 pkg (6 ounces) chocolate instant pudding
1 cup oil
4 eggs
1/4 cup Vodka
1/4 cup Kahlua
3/4 cup water

Directions
Combine all ingredients and beat on low for one minute and then on medium for 4 minutes.
Pour into greased and floured 10-inch bundt pan.
Bake at 350 degrees for 55 to 60 minutes.
Let cool in pan for 10 minutes.
Invert onto plate and pour on glaze.

Glaze 
1/4 cup Kahlua
1/2 cup powdered sugar

Combine and have ready when cake comes from oven.
Poke holes in cake and pour glaze over cake. 

Dust with sifted powdered sugar.

CHOCOLATE PRALINES: History, Recipes, and More!

Today is National Pralines Day! I love Pralines, and I always buy them when I'm in New Orleans. Friends who know me bring them back from New Orleans, too. But I've also made them. They're fabulous!

There are so many variations of Pralines, so I'm posting several recipes for Chocolate Pralines, for you to make at home. Of course, if you're in the Big Easy or other cities in the South (River Street Sweets!), you'll want to sample, as I do, and buy a few different kinds. Each of the following recipes has its virtues, and none has any vices. I, of course, add Chocolate to my Pralines. No big surprise there! So all three recipes feature chocolate and nuts!

PRALINE:
1) a confection of nuts and sugar: as in almonds cooked in boiling sugar until brown and crisp
2) a patty of creamy brown sugar and pecan meats

If you associate Pralines with the South, you'd be right! The original praline was a sweet confection made of almonds and some sort of creamy sugary caramelized coating. Lots of stories about how the Praline came to New Orleans and the South. One is that Pralines were first concocted in the home of 17th century French diplomat Cesar du Plessis Praslin by one of his chefs. The name "Praslin" eventually evolved into "praline." I don't buy that story since they were already popular in Europe in a slightly different version. Another story is that pralines were brought over from France by the Ursuline nuns, who settled in New Orleans in 1727. This makes sense since Pralines were already in the French tradition. Almonds were in short supply, so cooks began substituting the nuts of the native Louisiana pecan trees, thus the modern pecan pralines were born. Praline pecans were known as individual pecans covered in the sugary coating. The new pecan pralines quickly spread throughout New Orleans and became a common confection in the area.

Pralinières were women who used to sell pralines on the streets of the French Quarter in New Orleans during the mid-to-late 19th century, providing a unique entrepreneurial opportunity to les gens de couleur libres (free people of color). Not only was being a pralinière a source of income, it was a means of providing for oneself without any strings attached. This was a rare situation for economically less-fortunate, but resourceful women of that time period, who were often employed as indentured servants or forced by need and without choice into plaçage, as kept-women of wealthy businessmen. (Read more about Praline Sellers of Old New Orleans here)

Because New Orleans was a thriving port, people from all over the world came through, and the praline spread with them. Many people are unaware of the candy’s historical origin, and the praline is thought of as a southern confection not necessarily specific to New Orleans. Some believe the pecan praline is a Texan candy, whereas others assume it came from Savannah. The pronunciation of the candy is a bit of a point of contention as well. In New Orleans and along the Gulf Coast, where there are many communities settled by the French, the pronunciation is prah-leen, with the long aaah sound, which is closer to that of the candy’s namesake du Plessis-Praslin. Other regions of the country, including parts of Texas, Georgia, and New England have anglicized the term and pronounce it pray-leen. Other terms for pralines include pecan pralines, pecan candy, plarines and pecan patties.

Whatever you call it, you're going to love these recipes for Chocolate Pralines. They're simple to make. The first recipe doesn't call for a candy thermometer, but get one ready for the next two recipes. Candy thermometers are easy to use, and if for some reason you don't have one, you can always use the water test.

This first recipe is adapted from Sunset Magazine.

1. CHOCOLATE PRALINES I

Ingredients
1/4 cup slivered almonds
1 tsp vegetable oil
1/4 cup sugar
2 Tbsp unsalted butter
1 Tbsp corn syrup
1 1/2 tsp milk
1 1/2 tsp unsweetened DARK cocoa

Directions
Place almonds in 9-inch pie pan. Bake in 300° regular or convection oven, shaking pan once, until nuts are golden, 10 to 12 minutes. Coat 12-inch square of foil lightly with vegetable oil (about 1 teaspoon).
In 8- to 10-inch frying pan over medium-high heat, combine sugar, butter, corn syrup, and milk. Stir occasionally until mixture is bubbly and golden, about 5 minutes. Add cocoa and stir until smooth, then stir in toasted almonds. Pour mixture onto oiled foil and spread about 1/4 inch thick. Let cool until solid, about 10 minutes. Break praline into 6 to 8 large chunks.

2. CHOCOLATE PRALINES II

Ingredients
4 oz semi-sweet chocolate (50-65% cacao)
1 1/2 cup dark brown sugar, packed firmly
3/4 cup heavy cream
1/4 cup unsalted butter
1 cup pecan pieces

Directions
In heavy saucepan combine the sugar and cream.
Heat to 240 degrees (115 C) on candy thermometer (stirring constantly).
Remove from heat, stir in butter and chocolate.
Cool mixture to 110 degrees F (43 C).
Stir in pecans.
Drop by teaspoonfuls onto wax paper and allow to cool and harden.

Want a kick with your Chocolate Pralines?  Homesick Texan has a terrific recipe for Mexican Chocolate Pralines. Here's her recipe, but be sure and read her post about her first attempts.. and to see her sensational photos. Yes, bacon can become an ingredient!

3. Mexican Chocolate Pralines 
(adapted from Aprovecho)

Ingredients:
1 disc of Mexican hot chocolate (Ibarra)
2 ounces unsweetened baking chocolate
2 cups pecans, 1 cup chopped and 1 cup whole
1 1/2 cups sugar
3/4 cup brown sugar
1/2 cup milk
6 Tbsp unsalted butter
1/2 tsp cinnamon
2 tsp fresh orange zest or 1 tsp dried orange zest
1/4 tsp Cayenne pepper
1/4 tsp sea salt
1 tsp vanilla extract

Directions
Set oven at 350 degrees, roast pecans for 10 minutes.
In large pot, melt together on medium heat - chocolates, sugars, pecans, milk, butter, cinnamon, orange zest, Cayenne, and sea salt, stirring occasionally. Place candy thermometer in pot to monitor heat. When it reaches 235 degrees, remove from fire and add vanilla and stir pot for two minutes. There should be bit of shine to the candy but candy will be a bit more thick.
Scoop pralines onto parchment paper. (If too stiff, add warm water to mixture.) Let cool for an hour and remove. They will still be a bit shiny but will lose that shine after a few hours. 

Note from Homesick Texan: If you want to add bacon to these, fry up four slices, crumble them and stir into praline when you add the vanilla.

These are unbelievably fabulous!!!!

***

O.K. no time to make your own? I recently sampled River Street Sweets pralines, and I have to tell you they're my favorite. Not too sweet, perfect! 

Here are some Praline Sweet and Surprising fun Facts:

The world's most expensive chocolate praline is worth $240,000! Carved by chocolatier Paul Wittier and newer Fabienne Lascar, this chocolate rains also sports a 3.63 carat diamond. I won't be eating this any time soon.

Pralines and Cream is a common ice cream flavor in the U.S. and Canada

MEXICAN KAHLUA CHOCOLATE CAKE: Cinco de Mayo

I love Kahlua. It's such a versatile liqueur. Kahlúa is a Mexican coffee-flavored rum-based liqueur. It's dense and sweet, with the taste of coffee, from which it is made. Kahlúa also contains sugar, corn syrup, and vanilla bean, so you see why it's often matched with chocolate in drinks, cakes, pies, and candy.  

I found a great Kahlua promotional cookbook at the Flea Market a few years ago: The Best of Kahlua: A Guide to Food and Entertaining (1970). There are some really great recipes in this book, and for Cinco de Mayo, I think this recipe for Kahlua Mexican Chocolate Cake is perfect! It's so easy and delicious!

Mexican Chocolate Cheesecake: Cinco de Mayo

Happy Cinco de Mayo! Here's a great recipe for Mexican Chocolate Cheesecake from Betty Crocker.  As always, use the very best chocolate and other ingredients. To make this extra chocolate-y, add a chocolate crust.

Mexican Chocolate Cheesecake

Ingredients

Crust
1 1/2 cups crushed chocolate wafer cookies (about 35 cookies)
3/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Filling 
1 1/2 cups (9 ounces) chopped Mexican Chocolate (I use Taza Mexicano)
1/2 cup whipping cream
3 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon chile powder
1/2 teaspoon ground cinnamon
1 teaspoon Mexican vanilla
3 eggs

Topping and Garnish 
2 cups sweetened whipped cream
1/2 teaspoon ground cinnamon
Chocolate shavings

Directions:
Heat oven to 350°F.
Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.
In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.

Meanwhile, in 2-quart saucepan, melt chopped chocolate and whipping cream over medium-low heat; stir until smooth. Remove from heat.
In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon, and vanilla with electric mixer on medium speed until fluffy.
Beat in eggs, one at a time, just until blended.
Stir in chocolate mixture. Pour filling over crust.

Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly.

Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake.

Cool in pan on cooling rack 30 minutes.

Refrigerate at least 6 hours or overnight.

To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon.
Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.

Kahlua Mexican Chocolate Cake: Cinco de Mayo

I love Kahlua. It's such a versatile liqueur. Kahlúa is a Mexican coffee-flavored rum-based liqueur. It's dense and sweet, with the taste of coffee, from which it is made. Kahlúa also contains sugar, corn syrup, and vanilla bean, so you see why it's often matched with chocolate in drinks, cakes, pies, and candy.  

I found a great Kahlua promotional cookbook at the Flea Market a few years ago: The Best of Kahlua: A Guide to Food and Entertaining (1970). There are some really great recipes in this book, and for Cinco de Mayo, I think this recipe for Mexican Chocolate Kahlua Cake is perfect! It's so easy and delicious!

'MEXICAN' CHOCOLATE TRUFFLES: 3 Recipes for National Chocolate Truffles Day & Cinco de Mayo

Today is National Chocolate Truffles Day! A great day to celebrate, and since Cinco de Mayo is just a few days away, I'm posting three recipes for "Mexican" Truffles.

I've posted the first recipe for Tequila Truffles before. I love this one because you really can taste the Tequila. 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. Try all three!

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 method of "a pinch of this, a pinch of that." I must say though, that my grandmother would never have made Tequila Truffles, or any truffles, for that matter.

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 to 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 truffles.

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 (60-75% 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.

What to do with Leftover Turkey: 2 Recipes for Turkey Molé

If you have Turkey Leftovers from Thanksgiving dinner, make Turkey Mole! According to common legend molé was originally created for turkey. At the Convent of Santa Rosa in Puebla, the nuns had to rush to prepare a meal for a visiting archbishop so they killed an old turkey, cooked it, and mixed everything else they had in a sauce to top it. That sauce was the original mole.

So if you have leftover turkey -- or fresh turkey you've just made, you will love these two Quick Turkey Mole recipes. I make the first recipe with Taza Chocolate Mexicano or their Chipotle Chili Chocolate Mexicano, but any good chocolate will work!

The first Quick Molé recipe is adapted from Paula Deen's Quick Chicken Mole. Perfect with Turkey. The second recipe is from Grand Velas Riviera Maya in Mexico, a Five Diamond resort.

Quick Turkey Molé

Ingredients
2 Tbsp good quality olive oil
1 onion, chopped
1 clove garlic, chopped
2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp ground cinnamon
1 can diced tomatoes, drained
1 bell pepper, chopped
2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth
2 Tbsp peanut butter
4 ounces Taza Chocolate Mexicano, chopped
Leftover Turkey
Toasted pepitas (pumpkin seeds), for garnish

Directions
Heat oil in heavy 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.

Take left over Turkey and either add to oven friendly sauté pan or put in another pot and then cover with the Molé sauce. Braise in 350 oven for 45 minutes. Garnish with toasted pumpkin seeds.

***

This second recipe is from the Grand Velas Riviera Maya Hotel. I haven't made this one yet, so let me know if you do!

Turkey con Mole Sauce

Ingredients
1 1/4 lbs Turkey Breast
1/4 cup Vegetable Oil
1 1/4 cup Mole Paste
3/4 cup Chicken Broth
1/4 cup Nopal, peeled and cubed  (cactus!)
1/4 cup Tomato, seeded and cut
1/4 cup Onion, diced
2 Tbsp Coriander leaves, finely diced
1/2 cup Lemon Juice
1 large Avocado
2 1/2 Tbsp Lemon Juice
Salt
Pepper

Directions 
(If using fresh turkey): Cut turkey breast into 4 pieces and season with salt and pepper.
In frying pan, add oil over medium-high heat and brown both sides. Remove from pan and finish cooking on  baking sheet at 350 ° F for about 8 minutes. Set aside.  (or use turkey from Thanksgiving's meal)
In pan over medium heat add mole paste. Add chicken broth slowly, bringing to boil and then simmering until you’ve achieved hick consistency. Set aside.
Combine nopal, onion, tomato and coriander in bowl, add 1/4 cup lemon juice and season.
Blend pulp of avocado with remaining lemon juice and season.
Plate some sliced turkey over layer of mole and dress with some drops of mashed avocado and pico de gallo.

Kahlua Mexican Chocolate Icebox Cake: Cinco de Mayo

Vintage Ice Box Cake Pan

Cinco de Mayo: Mexican Chocolate Ice Box Cake. This recipe, originally from the 60s, was 'found' by the Baltimore Sun for a reader. I've changed a few things, and you might want to, too, to modernize it a bit. I used Taza Mexican Chocolate and cut down a bit on the sugar. If you use unsweetened chocolate, you can add more sugar. You can always cut off the tops of the lady fingers, but I like the way they look the way they are. Love this no bake cake. No eggs, so no worries, either.  

In case you don't know, an ice box was a large wooden box, zinc or tin-lined, with a compartment for big blocks of ice and an area with shelves for storing perishables. Starting in the early 20th century they were called refrigerators, but make no doubt about it, they were not mechanized or electrified.


Kahlua Mexican Chocolate Icebox Cake

Ingredients
60 ladyfingers (Trader Joe's .. but there are other brands)
2-3/4 cups chilled whipping cream
4 ounces Taza Mexican chocolate (but feel free to use any very dark chocolate)
1/4 cup granulated sugar
3/4 cup powdered sugar, plus 2 tablespoons
1/2 cup unsalted butter (room temperature)
2 tsp Mexican vanilla extract
1 tsp cinnamon
1 ounce semisweet chocolate (grated)
1/4 cup or more Kahlua

Directions
Brush ladyfingers with Kahlua. Line bottom of 9-inch diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side with rounded side facing out.
Stir 3/4 cup whipping cream, chocolate, and 1/4 cup granulated sugar in heavy saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat powdered sugar, butter, and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla, and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
Spread half chocolate filling into ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.
Pipe or spread whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least three hours. Can be made one day ahead. Cover and keep refrigerated. Remove pan sides from cake and serve.

BUTTERMILK MEXICAN CHOCOLATE CHILE BUNDT CAKE: Cinco de Mayo

Here's one of my favorite Chocolate Cake recipes: Buttermilk Mexican Chocolate Cake. It's perfect for Cinco de Mayo or any time. I adapted this from a recipe in Southern Living a few years ago. I add ground chiles and use Taza Mexican Chocolate with Chiles for a little more kick. I usually bake this pound cake in a bundt pan. This is quick and easy and delicious.

Buttermilk Mexican Chocolate Chile Bundt Cake

Ingredients
8 oz chopped dark (65-75% cacao)chocolate (I use either Taza Chipotle Chili Chocolate Mexicano or Guajillo Chili Chocolate Mexicano, but you can use any dark chocolate)
1 cup unsalted butter, softened
1-1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons Mexican vanilla
2-1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground ancho chiles
1/4 tsp baking soda
1/8 tsp salt
1 cup buttermilk 

Directions
Melt chocolate in saucepan over saucepan of simmering water.
Beat butter at medium speed with electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 12-cup Bundt pan.
Bake at 325° for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool for another hour.

MEXICAN CHOCOLATE TRUFFLES: 3 Recipes for National Chocolate Truffles Day & Cinco de Mayo

Today is National Chocolate Truffles Day! A great day to celebrate, and since Cinco de Mayo is just a few days away, I thought I'm posting three recipes for "Mexican" Truffles.

I've posted the first recipe for Tequila Truffles before. I love this one because you really can taste the Tequila. 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. Try all three!

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 method of "a pinch of this, a pinch of that." I must say though, that my grandmother would never have made Tequila Truffles, or any truffles, for that matter.

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 to 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 truffles.

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 (60-75% 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.

BUTTERMILK MEXICAN CHOCOLATE CHILE BUNDT CAKE: Cinco de Mayo

Here's one of my favorite Chocolate Cake recipes. It's perfect for Cinco de Mayo or any time: Buttermilk Mexican Chocolate Cake. I adapted this from a recipe in Southern Living a few years ago. I've added ground chiles and used Taza Mexican Chocolate with Chiles for a little more kick. I usually bake this pound cake in a bundt pan. This is quick and easy and delicious.

Buttermilk Mexican Chocolate Chile Bundt Cake

Ingredients
8 oz chopped dark (65-75% cacao)chocolate (I use either Taza Chipotle Chili Chocolate Mexicano or Guajillo Chili Chocolate Mexicano, but you can use any dark chocolate)
1 cup unsalted butter, softened
1-1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons Mexican vanilla
2-1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground ancho chiles
1/4 tsp baking soda
1/8 tsp salt
1 cup buttermilk 

Directions
Melt chocolate in saucepan over saucepan of simmering water.
Beat butter at medium speed with electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 12-cup Bundt pan.
Bake at 325° for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool for another hour.

MEXICAN CHOCOLATE CHEESECAKE: Cinco de Mayo

Happy Cinco de Mayo! Here's a great recipe for Mexican Chocolate Cheesecake from Betty Crocker.  As always, use the very best chocolate and other ingredients. To make this extra chocolate-y, add a chocolate crust.

Mexican Chocolate Cheesecake

Ingredients

Crust
1 1/2 cups crushed chocolate wafer cookies (about 35 cookies)
3/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Filling 
1 1/2 cups (9 ounces) chopped Mexican Chocolate (I use Taza Mexicano)
1/2 cup whipping cream
3 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon chile powder
1/2 teaspoon ground cinnamon
1 teaspoon Mexican vanilla
3 eggs

Topping and Garnish 
2 cups sweetened whipped cream
1/2 teaspoon ground cinnamon
Chocolate shavings

Directions:
Heat oven to 350°F.
Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.
In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.

Meanwhile, in 2-quart saucepan, melt chopped chocolate and whipping cream over medium-low heat; stir until smooth. Remove from heat.
In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon, and vanilla with electric mixer on medium speed until fluffy.
Beat in eggs, one at a time, just until blended.
Stir in chocolate mixture. Pour filling over crust.

Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly.
Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake.
Cool in pan on cooling rack 30 minutes.
Refrigerate at least 6 hours or overnight.

To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon.
Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.

BUTTERMILK MEXICAN CHOCOLATE CHILE BUNDT CAKE: Cinco de Mayo

Here's one of my favorite chocolate cake recipes. it's perfect for Cinco de Mayo or any time: Buttermilk Mexican Chocolate Cake. I adapted this from a recipe in Southern Living a few years ago. I've added ground chiles and used Taza Mexican Chocolate with Chiles for a little more kick. I usually bake this pound cake in a bundt pan. This is quick and easy and delicious.

Buttermilk Mexican Chocolate Chile Bundt Cake

Ingredients
8 oz chopped dark (65-75% cacao) organic fair-trade chocolate (I use either Taza Chipotle Chili Chocolate Mexicano or Guajillo Chili Chocolate Mexicano, but you can use any dark chocolate)
1 cup unsalted butter, softened
1-1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons Mexican vanilla
2-1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground ancho chiles
1/4 tsp baking soda
1/8 tsp salt
1 cup buttermilk 

Directions
Melt chocolate in saucepan over saucepan of simmering water.
Beat butter at medium speed with electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 12-cup Bundt pan.
Bake at 325° for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool for another hour.

KAHLUA MEXICAN CHOCOLATE ICEBOX CAKE: Cinco de Mayo

Vintage Ice Box Cake Pan

Cinco de Mayo is tomorrow, and I have a Mexican Chocolate Ice Box Cake to add to my growing list of Mexican chocolate recipes. This recipe, originally from the 60s, was 'found' by the Baltimore Sun for a reader. I've changed a few things, and you might want to, too, to modernize it a bit. I used Taza Mexican Chocolate and cut down a bit on the sugar. If you use unsweetened chocolate, you can add more sugar. You can always cut off the tops of the lady fingers, but I like the way they look the way they are. Love this no bake cake. No eggs, so no worries, either. And, in case you don't know, an ice box was a large wooden box, zinc or tin-lined, with a compartment for big blocks of ice and an area with shelves for storing perishables. Starting in the early 20th century they were called refrigerators, but make no doubt about it, they were not mechanized or electrified.


Kahlua Mexican Chocolate Icebox Cake

Ingredients
60 ladyfingers (Trader Joe's .. but there are other brands)
2-3/4 cups chilled whipping cream
4 ounces Taza Mexican chocolate (but feel free to use any very dark chocolate)
1/4 cup granulated sugar
3/4 cup powdered sugar, plus 2 tablespoons
1/2 cup unsalted butter (room temperature)
2 tsp Mexican vanilla extract
1 tsp cinnamon
1 ounce semisweet chocolate (grated)
1/4 cup or more Kahlua

Directions
Brush ladyfingers with Kahlua. Line bottom of 9-inch diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side with rounded side facing out.
Stir 3/4 cup whipping cream, chocolate, and 1/4 cup granulated sugar in heavy saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
Using electric mixer, beat powdered sugar, butter, and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla, and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
Spread half chocolate filling into ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.
Pipe or spread whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
Refrigerate until firm, at least three hours. Can be made one day ahead. Cover and keep refrigerated. Remove pan sides from cake and serve.

MEXICAN CHOCOLATE TRUFFLES: 3 Recipes for National Chocolate Truffle Day & Cinco de Mayo

Today is National Chocolate Truffles Day! A great day to celebrate while under the Shelter-in-Place order. And, since Cinco de Mayo is just around the corner, I thought I'd post three recipes for "Mexican" Truffles.

The first recipe is for Tequila Truffles that I've posted before. I love this one, and you really can taste the Tequila. 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. Try all three!

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.
2. Sprinkle with a little bit of sea salt before chocolate begins to harden. Continue with remaining truffles, but if dark chocolate becomes to 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.

Turkey Molé: 2 Recipes for Leftover Thanksgivng Turkey

If you have Turkey Leftovers from Thanksgiving dinner, make Turkey Mole! According to common legend molé was originally created for turkey. At the Convent of Santa Rosa in Puebla, the nuns had to rush to prepare a meal for a visiting archbishop so they killed an old turkey, cooked it, and mixed everything else they had in a sauce to top it. That sauce was the original mole.

So if you have leftover turkey--or fresh turkey you've just made, you will love these two Quick Turkey Mole recipes. I make the first recipe with Taza Chocolate Mexicano (my favorite daily chocolate) or their Chipotle Chili Chocolate Mexicano, but any good chocolate will work!

The first Quick Molé recipe is adapted from Paula Deen's Quick Chicken Mole. Perfect with Turkey. The second recipe is from Grand Velas Riviera Maya in Mexico, a Five Diamond resort.


Quick Turkey Molé

Ingredients
2 Tbsp good quality olive oil
1 onion, chopped
1 clove garlic, chopped
2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp ground cinnamon
1 can diced tomatoes, drained
1 bell pepper, chopped
2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth
2 Tbsp peanut butter
4 ounces Taza Chocolate Mexicano, chopped
Leftover Turkey
Toasted pepitas (pumpkin seeds), for garnish

Directions
Heat oil in heavy 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.

Take left over Turkey and either add to oven friendly sauté pan or put in another pot and then cover with the Molé sauce. Braise in 350 oven for 45 minutes. Garnish with toasted pumpkin seeds.

***

This second recipe is from the Grand Velas Riviera Maya Hotel. I haven't made this one yet, so let me know if you do!

Turkey con Mole Sauce

Ingredients
1 1/4 lbs Turkey Breast
1/4 cup Vegetable Oil
1 1/4 cup Mole Paste
3/4 cup Chicken Broth
1/4 cup Nopal, peeled and cubed  (cactus!)
1/4 cup Tomato, seeded and cut
1/4 cup Onion, diced
2 Tbsp Coriander leaves, finely diced
1/2 cup Lemon Juice
1 large Avocado
2 1/2 Tbsp Lemon Juice
Salt
Pepper

Directions 
(If using fresh turkey): Cut turkey breast into 4 pieces and season with salt and pepper.
In frying pan, add oil over medium-high heat and brown both sides. Remove from pan and finish cooking on  baking sheet at 350 ° F for about 8 minutes. Set aside.  (or use turkey from Thanksgiving's meal)
In pan over medium heat add mole paste. Add chicken broth slowly, bringing to boil and then simmering until you’ve achieved hick consistency. Set aside.
Combine nopal, onion, tomato and coriander in bowl, add 1/4 cup lemon juice and season.
Blend pulp of avocado with remaining lemon juice and season.
Plate some sliced turkey over layer of mole and dress with some drops of mashed avocado and pico de gallo.

MEXICAN CHOCOLATE CHEESECAKE: Cinco de Mayo

Happy Cinco de Mayo! Here's a great recipe for Mexican Chocolate Cheesecake from Betty Crocker, only slightly adapted. As always, use the very best chocolate and other ingredients. To make this extra chocolate-y, make a chocolate crust.

Mexican Chocolate Cheesecake

Ingredients

Crust
1 1/2 cups crushed chocolate wafer cookies (about 35 cookies)
3/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Filling 
1 1/2 cups (9 ounces) chopped Mexican Chocolate (I use Taza Mexicano)
1/2 cup whipping cream
3 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon chile powder
1/2 teaspoon ground cinnamon
1 teaspoon Mexican vanilla
3 eggs

Topping and Garnish 
2 cups sweetened whipped cream
1/2 teaspoon ground cinnamon
Chocolate shavings

Directions:
Heat oven to 350°F.
Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.
In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.

Meanwhile, in 2-quart saucepan, melt chopped chocolate and whipping cream over medium-low heat; stir until smooth. Remove from heat.
In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon, and vanilla with electric mixer on medium speed until fluffy.
Beat in eggs, one at a time, just until blended.
Stir in chocolate mixture. Pour filling over crust.

Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly.
Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake.
Cool in pan on cooling rack 30 minutes.
Refrigerate at least 6 hours or overnight.

To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon.
Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.

Photo: Betty Crocker

Mexican Chocolate Cheesecake

Happy Cinco de Mayo! Here's a great recipe for Mexican Chocolate Cheesecake from Betty Crocker, only slightly adapted. As always, use the very best chocolate and other ingredients. To make this extra chocolate-y, make a chocolate crust.

Mexican Chocolate Cheesecake

Ingredients

Crust
1 1/2 cups crushed chocolate wafer cookies (about 35 cookies)
3/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Filling 
1 1/2 cups (9 ounces) chopped Mexican Chocolate (I use Taza Mexicano)
1/2 cup whipping cream
3 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon chile powder
1/2 teaspoon ground cinnamon
1 teaspoon Mexican vanilla
3 eggs

Topping and Garnish 
2 cups sweetened whipped cream
1/2 teaspoon ground cinnamon
Chocolate shavings

Directions:
Heat oven to 350°F.
Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.
In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.

Meanwhile, in 2-quart saucepan, melt chopped chocolate and whipping cream over medium-low heat; stir until smooth. Remove from heat.
In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon, and vanilla with electric mixer on medium speed until fluffy.
Beat in eggs, one at a time, just until blended.
Stir in chocolate mixture. Pour filling over crust.

Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly.
Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake.
Cool in pan on cooling rack 30 minutes.
Refrigerate at least 6 hours or overnight.

To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon.
Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.

Photo: Betty Crocker