Finish with a dust of unsweetened cocoa powder, cinnamon, and flaky salt.

Recipe for mexican hot chocolate pie. While the crust bakes, work on the filling. I remade the brownie cake with the sole purpose of redoing the photos. In a food processor, pulse.

5 egg whites, at room temperature 1/8 tsp table salt 3/4 tsp pure vanilla extract 1/4 tsp cream of tartar In a medium bowl, stir flour, cocoa, cinnamon,. Web for the filling:

Whisk in the egg, cayenne, ginger, cinnamon, and salt. Whole milk 1 cinnamon stick Pour the cream over the chocolate and let it stand for 1 minute.

This pie came after i was inspired from remaking my previous post dated back in 2013 of a mexican brownie cake. Heat your heavy cream in a saucepan until just simmering. Heat over medium heat, stirring constantly with a rubber spatula until mixture registers 170°f and thickens slightly.

In a large bowl, beat brown sugar, granulated sugar, vanilla, and eggs until combined. Stir in melted butter, black label reserve, salt, cinnamon and nutmeg. Place remaining chips in small microwavable bowl.

Buttermilk adds a great tang to this mildly sweet, smooth, and custardy pie with a deep chocolate flavor from chef deborah vantrece. Stir together 2 ½ cups cinnamon graham cracker crumbs, ½ cup melted butter, and ¼ teaspoon ground red pepper; Web in a small saucepan, mix cocoa and sugar;