The Mayans were definitely on to something when they first combined chiles and cacao some 2000 years ago. And the pairing lives on today in many of Mexico’s traditional moles. Though we love chocolate in savory preparations, we have to admit, our favorite way to combine chile and chocolate is in sweets, from truffles to cakes to hot chocolate.
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RecipeCinnamon-Chocolate-Cayenne Macaroons
These spicy-sweet concoctions are inspired by chile-spiked Mexican chocolate.
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RecipeSpicy Mexican Hot Chocolate
The Aztecs, inventors of hot chocolate, commonly added chiles to their brew; this version uses cayenne.
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RecipeChocolate Cake with Candied Ancho and Pepitas
This cake has long been a favorite of mine; the sugar and pepitas (hulled pumpkin seeds) on top conspire to make a slightly crackly topping while the cake itself is packed full of chocolate. Adding ancho chiles cooked in simple syrup adds a subtle fruity warmth.
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RecipeChocolate, Beer, and Chile Ice Cream with Hot Chocolate Sauce
Using amber lager in ice cream may sound odd, but it adds lovely malty, caramel notes. Drizzling the ice cream with the Hot Chocolate Sauce gives you a delicious, double dose of chocolate and chile.
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RecipeChocolate-Chile Truffles
Just a smidge of chipotle powder is all you need to add tingling heat to dark chocolate truffles. Mezcal adds a smoky flavor; you can use tequila, but the flavor of the truffle will be less intense.
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RecipeChocolate Bark with Dried Mango, Coconut, and Chile
Tropical flavors brighten up this bark; a little heat keeps things interesting.
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RecipeChile-Chocolate Rugelach
With guajillo chile chocolate and toasted pepitas, this traditional Jewish cookie takes on a Mexican twist. -
RecipeFrozen Mexican Hot Chocolate Pops
The spiciness of Mexican chocolate (many brands include cinnamon or other spices) lends a little heat to these creamy ice pops. Watch Abby make these pops.
