Author Notes
Mexican-inspired chocolate recipe using some of my favourite stone-ground staples. —Cle-ann
Ingredients
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2-4 corn tortillas
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1 tbsp coconut sugar
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¼ cup cream
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1 disk Taza Chocolate Mexicano Guajillo (or 37g dark chocolate with a pinch of chilli powder), chopped
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1 tsp vanilla bean paste
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Pinch of Murray River salt flakes
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Fresh fruit
Directions
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Slice tortillas into desired shape (strips or triangles).
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Add 2 cm of oil into a small saucepan, heat on high until you reach 180°C. Fry tortillas for 1 minute or until crispy, drain on absorbent paper and sprinkle with coconut sugar.
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Place cream, chocolate, vanilla and salt in a heatproof bowl over a double boiler, stir until chocolate is dissolved.
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Drizzle chocolate sauce over tortillas and serve with fresh fruit.
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