Tag Archives: mexican

Mexican Dark Chocolate Espresso Truffles – Ole!


Sometimes I wish I drank more often.

No, really. I feel like if I did, I would have this wonderful pantry full of liqueur to use in my baking recipes.

This recipe calls for (an irritatingly small amount of) Kahlua, and it just didn’t seem worthwhile for me to buy some to only use 1 tablespoon of it. Why are these truffles Mexican? Not because they are spicy, but because I made them in honour of a Mexican friend of mine. They are a perfect sweet treat to have with an after-dinner cup of tea or coffee ( or, if you are so lucky, Kahlua?). Enjoy!

You will need:

12 ounces (or, 1.5 cups) of bittersweet chocolate, finely chopped

1.5 tablespoons instant espresso powder

3/4 cup whipping cream

(optional: 1 tablespoon Kahlua)

1/4 cup unsweetened cocoa powder

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Dan’s Salsa Mexicana

Ingredients/Directions:

1 can whole or chopped/diced tomatoes (drain liquid and reserve to adjust texture later).

2-3  large jalapenos baked in aluminum foil at 375 for 25 minutes (cool and pull skin where possible, cut in half and scrape away seeds) and dice.

1/3 cup diced onion (sweet if available).

1/3 cup cilantro chopped fine.

Stir together ingredients, as prepared, and serve with tortilla chips

Optional: dash of lime or vinegar, and/or touch of dried oregano