Mexican Chocolate Fudge Recipes

Steps:

• first line an 8x8 pan with parchment paper and chop the pecans if you are using them.
• then crush the chocolate brick. you can use a blender or food processor. i simply put mine into a sandwich bag and gave a whack at it. i had some frustration built up, lol!
• after it's crushed, in a medium, glass, microwave safe bowl, add all the chocolate and sweetened condensed milk. microwave for 1 minute then stir.
• microwave again for 30 secs or 1 more minute (depending on the temp of your micro) and then stir.
• add in the pecans and vanilla at this point and give it another good stir. if your chocolate is too thick, use a tablespoon of milk to smooth it out. it will seem grainy but the 2 chocolates will marry as it rests.
• pour mixture into the pan and set in the fridge for about an hour, give or take.
• when it has become more firm and sliceable, cut into 1 inch pieces. enjoy!

Steps:

• Preheat the oven to 325 degrees F. Line a 13-by-9-inch pan with foil, leaving a 2-inch overhang, and spray with nonstick cooking spray. Toast the ancho chiles in a medium skillet over medium heat, stirring often, until softened and fragrant, about 5 minutes. Let cool completely. Transfer to a food processor and pulse until roughly chopped, then remove 1/4 cup of the chiles and set aside. Add the flour, cocoa powder, cinnamon, baking powder and salt to the bowl of the food processor and pulse until well combined and the chiles are finely chopped.
• Heat the brown sugar, butter and 1 cup water in a large saucepan over medium heat, whisking occasionally, until the butter and sugar melt, about 4 minutes. Remove from the heat and whisk in the unsweetened chocolate, then let cool 10 minutes. Whisk in the eggs and vanilla. Add the flour mixture and whisk until smooth, then pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out almost clean, about 30 minutes. Put on a cooling rack and sprinkle with the bittersweet chocolate, then let sit until soft enough to spread, about 5 minutes. Spread the chocolate in an even layer with a spatula and sprinkle with the reserved chiles and cayenne. Let cool completely, then cut into brownies.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
• In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth.
• Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
• Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry.
• Add the sugar, cream, cocoa, butter and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts, about 15 minutes. Transfer to a mason jar and store in the fridge. (The sauce will harden as it cools, so reheat in a pan over medium heat when ready to use.)

Steps:

• Lightly coat an 8x8-inch pan with baking spray; line with parchment paper and spray again. Set aside.
• Fill a saucepan with water, about 2-inches deep and bring to a simmer.
• In a mixing bowl, one that is larger than the saucepan, combine chopped chocolate, butter, condensed milk and coffee.
• Set mixing bowl over simmering water, making sure that the bowl does not touch the water.
• Stirring frequently, cook until chocolate is melted and completely smooth.
• Stir in cinnamon, chili powder and cayenne pepper.
• Remove from heat and pour into the previously prepared pan.
• Sprinkle with salt and chill in the fridge for 4 hours. For best results, chill over night.
• Cut into squares and serve.

Steps:

• Bring cream and 1/2 cup coffee to boil in medium saucepan. Remove from heat. Add chocolate and cinnamon. Stir until chocolate is melted and sauce is smooth. Mix in vanilla extract. Scoop ice cream into bowls. Top with warm fudge sauce and pine nuts.

Steps:

• Preheat oven to 325 degrees.
• Line 9x13x2 inch cake pan with foil,lightly butter foil.
• Fill saucepan half full of water,bring to boil over medium high heat.
• Put butter and unsweetend chocolate in stainless steel bowl,put on saucepan,reduce heat to low.
• Stir until mixture is smooth and melted,about 5 minutes.
• Remove from heat and let cool 5 minutes.
• Add sugar,mix.
• Add eggs,one at a time,beating well after each addition.
• Add vanilla and almond extract.
• Combine flour,cinnamon and salt in small bowl.
• Add to chocolate mixture,stir to combine.
• Pour into prepared pan,bake until top is dry,but center still moist,about 25 minutes.
• Do not overbake.
• Remove from oven,sprinkle chopped semi-sweet chocolate over top.
• Let sit until chocolate begins to melt,about 5 minutes.
• Spread over brownies with spatula or knife.
• Refrigerate until completely cooled and chocolate is hard,about 2 hours.
• Invert onto plate,peel foil off carefully.
• cut into bars and serve.

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 7 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted.
• Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

Steps:

• Butter an 8" square baking dish and set aside.
• Dissolve the instant espresso powder and cinnamon in 3 teaspoons of hot water. Stir until a paste forms, and set aside.
• In a saucepan, heat milk, sugar, butter and chocolate over a medium heat until it reaches a boil. Do not stir or scrape down sides.
• Lower heat, add a candy thermometer and heat (without stirring) until mixture reaches softball stage (238°F).
• Remove from heat; allow to cool to 110°F, then with a rubber spatula scrape in espresso mixture. In an electric mixer, using paddle attachment, beat mixture until it loses its gloss and thickens.
• Spread fudge evenly into prepared 8" square pan. Let cool for 20 minutes, then cut into 12 pieces.

Steps:

• Preheat electric skillet to 280 degrees F.
• Quickly add first five ingredients.
• Stir constantly until mixture comes to a full boil. Continue to stir while it boils for five minutes.
• Unplug the skillet.
• Add marshmallows, chocolate chips, and vanilla.
• Stir until blended and pour into a greased pie pan.
• Cool before cutting.