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Spanish Hot Chocolate Recipes
GETTING READY 1 Preheat oven hot to 450 F. MAKING 2 In a 10 inch tart pan with removable bottom or 9 inch glass pie plate make the pie crust. 3 Place the crust in pie plate and gently press at the bottom and up side. 4 Trim the edges if required. 5 Bake for 9
Tin Roof Fudge Tart
Line a 23cm 9in flan tin with plastic food wrap leaving some plastic wrap hanging over sides to make it easy to remove cheesecake when set. Melt chocolate in double saucepan over simmering water. Spread two thirds of the melted chocolate over base and sides of
Chocolate Cheesecake Flan
In a cast iron skillet this is important because it must be able to go under the broiler or transfer into a heat proof casserole pour in some oil and put over a low heat. Add the onion and fry gently for about 5 minutes or until somewhat soft. Add the potato
El Paso Omelette
Soak the gelatin in the milk in the top of a double boiler for 5 min. Then add 2 tablesp of the sugar and the salt and cook over boiling water stirring frequently until the gelatin is dissolved. Remove from heat and gradually pour over well beaten egg yolks
In top part of double boiler over hot water melt together chocolate and milk. Beat with rotary beater until blended. Stir in sugar vanilla and cloves. Beat egg until frothy in pitcher in which chocolate will be served. Pour chocolate over egg and beat again to
Spanish Egg Chocolate
1. Place chocolate in bowl cook on HIGH for one to one and a half minutes. Stir three times during cooking. Stir in copha. Spread two thirds of mixture over base and sides of a flan tin base measurement 20cm diameter that has been lined with plastic food wrap.
Chocolate Rum And Raisin Flan
1 Cover chicken with cold water. Add celery tops carrot onion and 2 teaspoons salt. Cook until tender. Set aside and cool. 2 Grind bread raisins chocolate almonds onion green pepper tomato and garlic using a food processor or electric blender. 3 Stir in flour
Mix gelatin and 1 3 cup sugar in the top of a double boiler slowly stir in milk set over simmering water and heat and stir until sugar dissolves. Blend a little hot mixture into lightly beaten egg yolks return to pan and cook and stir 2 3 minutes until
Spanish Vanilla Cream
Scald milk in top of double boiler add rice and salt cover and cook over hot water until rice is tender about 50 minutes. Stir with a fork occasionally to separate rice kernels. When rice is tender blend in the chocolate syrup then pour part of hot mixture
Chocolate Rice Pudding
To watch how I make these visit my youtube channel here a href http www.youtube.com ochikeronCreate Eat Happy a GETTING READY 1. Cut parchment paper into six 5 inch squares. 2. In a pan over medium heat pour in the milk unsalted butter and a pinch of salt.
Churros Cómo Hacer Churros (Homemade Churros)
In top of double boiler over hot not boiling water melt together chocolate and butterscotch chips and butter remove from heat. With wooden spoon stir until smooth and blended. Stir in peanuts to coat completely. Drop rounded teaspoonfuls 5 mL onto waxed paper
Chocolate Peanut Mounds
Try this Candy Truffles. An easily prepared recipe this Candy Truffles is a dessert that you will always love to include in your menu. In double boiler over hot water melt chocolate pieces. Stir in nuts and noodles until well coated. Add coconut if desired.
This chocolate Fondue makes me go crazy With fruit dippers this chocolate stew makes a mind blowing dessert Try this chocolate Fondue for your next meal and let me know if you like it 1. Combine chocolate pieces and corn syrup in a heavy saucepan. Heat and
Boil sugar and water in uncovered pot for 15 minutes or until it forms a syrup which will fall in a ribbon from a spoon dipped in the mixture and held vertically above it. Flavor milk with vanilla extract or boil it slowly for 5 minutes with vanilla bean
Crema De La Dama Blanca
In top of double boiler over hot water melt chocolate pieces. Stir in nuts and noodles until well coated. Drop mixture by teaspoonfuls onto waxed paper. Chill until firm.
Melt chocolate in bowl over hot water remove from heat. Add peanuts stir well. Drop from teaspoon onto waxed paper. Refrigerate for 12 hours store candy in a cool place.
Chocolate-Covered Peanut Clusters