• Ingredients: 22
  • Serves: 2

Mexican hot chocolate i with water, .

Ingredients

  • 2 cups water
  • 3 ounces Mexican chocolate , broken into small pcs.

For the chipotle red pepper sauce:

For the mustard chive sauce:

For salad

For the orange caramel

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

  1. Step 1 In a small heavy saucepan, bring water to a boil, stir in chocolate, and cook the mixture over low heat, stirring, for 3 minutes, or until the chocolate is melted.

    For this step you will need

  2. Step 2 Pour the mixture into an earthenware pitcher and whip it to a froth with a wooden molinillo (Mexican beater, available at Hispanic markets).

Nutrition information

Calories 204 Carbohydrates 27 g (9%)
Fat 13 g (20%) Protein 2 g (4%)
Saturated Fat 8 g (38%) Sodium 14 mg (1%)
Polyunsaturated Fat 0 g Fiber 3 g (10%)
Monounsaturated Fat 4 g Cholesterol 0