Scoop Kitchen
Mexican Hot Chocolate
Deep, dark chocolate warmed with cinnamon and a slow, gentle cayenne finish, like a mug of Mexican hot chocolate in a scoop.
- Hands-on
- 15 min
- Cooling
- 15 min
- Freeze
- 24 h
- Program
- Ice Cream
- Makes
- 4 servings6 servings
Good forWinterWild flavors
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 124 g), estimated
Whole tubpint: 1112 kcal, 16 g protein1668 kcal, 24 g protein (709 ml24 oz). Contains: Milk, Soy.
Ingredients
9 ingredientsTap an ingredient when it is in the bowl
458 of 473 ml687 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Whisk 3 tbsp cocoa powder3 tbsp cocoa powder3 tbsp unsweetened cocoa powder4½ tbsp cocoa powder4½ tbsp cocoa powder4½ tbsp unsweetened cocoa powder, 65 g caster or granulated sugar75 ml caster or granulated sugar⅓ cup granulated sugar100 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar, 1 tsp ground cinnamon1 tsp ground cinnamon1 tsp ground cinnamon1½ tsp ground cinnamon1½ tsp ground cinnamon1½ tsp ground cinnamon, ⅛ tsp cayenne pepper⅛ tsp cayenne pepper⅛ tsp cayenne pepper⅛ tsp cayenne pepper⅛ tsp cayenne pepper⅛ tsp cayenne pepper and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt together in a saucepan.
- Whisk in 60 ml water60 ml water¼ cup water90 ml water90 ml water¼ cup + 2 tbsp water and bring to a simmer over medium heat, whisking, until smooth and glossy, about 1 minute.
- Off the heat, add 40 g dark chocolate40 g dark chocolate1½ oz dark chocolate60 g dark chocolate60 g dark chocolate2 oz dark chocolate and stir until melted.
- Slowly whisk in 170 ml whole milk170 ml whole milk¾ cup whole milk255 ml whole milk260 ml whole milk1 cup + 1 tbsp whole milk, then 140 ml whipping cream140 ml whipping cream½ cup + 1 tbsp heavy cream210 ml whipping cream210 ml whipping cream¾ cup + 2 tbsp heavy cream, until smooth.
- Pour into the tubpint, cool to room temperature, then put the lid on.
- Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
- If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
To serve: Dust with cinnamon and shave a little dark chocolate over the top with a vegetable peeler.
My notes
Tips
- The heat is gentle: a slow warmth that builds after a few spoonfuls. For more, use up to ¼ tsp cayenne. Cold dulls chili, so the warm base should taste a little hotter than you want.
- For kids, leave out the cayenne for a smooth cinnamon chocolate. Ceylon cinnamon, the kind used in Mexico, gives the softest, most authentic flavor.
- Chocolate tubspints freeze very firm. If the first spin looks crumbly, Re-spin it, and give leftovers a Re-spin before serving too.
Why it works
Blooming cocoa in hot water releases more of its flavor, and the cocoa butter in the chocolate gives a fudgy body. Capsaicin dissolves in fat, so the cream spreads the cayenne into a slow warmth instead of a sharp burn.
New recipes in your inbox
What to freeze for the weekend, new recipes and the taste of the week, in one short email at most once a week. Unsubscribe any time.
Plus a free texture cheat sheet when you sign up: the quick fix for every texture problem, on one page.
Ratings & reviews
Loading reviews…
Questions & answers
Loading questions…
