Best 2 Mexican Chocolate Sugar Crisps Recipes

Embark on a culinary journey to Mexico with these delightful Mexican Chocolate Sugar Crisps, a symphony of flavors and textures that will tantalize your taste buds. These crispy treats, also known as "Mexican Wedding Cookies" or "Polvorones," are a staple of Mexican festivities, often gracing tables during weddings, Christmas, and other special occasions. The cookies boast a delicate crumbly texture that melts in your mouth, perfectly complementing their rich chocolate flavor. Our collection of recipes offers a variety of takes on this classic, ranging from traditional to modern variations, ensuring that there's something for every palate. With step-by-step instructions and helpful tips, we'll guide you through the process of crafting these delectable morsels, transforming your kitchen into a Mexican bakery. So, prepare to indulge in the irresistible charm of Mexican Chocolate Sugar Crisps, a true celebration of Mexican heritage and culinary artistry.

Here are our top 2 tried and tested recipes!

COFFEE ICE CREAM AND MEXICAN CHOCOLATE SUNDAES WITH CINNAMON-SUGAR TORTILLA CRISPS

Coffee Ice Cream and Mexican Chocolate Sundaes with Cinnamon-Sugar Tortilla Crisps image

Categories Chocolate Dairy Dessert Bake Christmas Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

Sauce
1/2 cup whipping cream
1/4 cup hot water
2 1/2 teaspoons instant espresso powder
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 teaspoon ground cinnamon
Tortilla crisps
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons sugar
2 teaspoons ground cinnamon
4 8-inch-diameter flour tortillas
1 1/2 quarts coffee ice cream
Fresh mint sprigs (optional)

Steps:

For sauce:
Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)
For tortilla crisps:
Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered side up, spacing apart. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)
Preheat oven to 400°F. Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.
Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass. Garnish with mint sprigs, if desired, and serve.

MEXICAN CHOCOLATE SUGAR CRISPS

Mexican Chocolate Sugar Crisps image

My grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. -Michele Lovio, Thousand Oaks, California

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 4-1/2 dozen.

Number Of Ingredients 10

Ingredients

3/4 cup shortening
1-1/4 cups sugar, divided
1 large egg, room temperature
1/4 cup light corn syrup
2 ounces unsweetened chocolate, melted and cooled
1-3/4 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips

Steps:

Preheat oven to 350°. In a large bowl, cream shortening and 1 cup sugar until fluffy, 5-7 minutes. Beat in egg, corn syrup and melted chocolate. In another bowl, whisk flour, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Shape dough into 1-in. balls; roll in remaining sugar. Place cookies 2 in. apart on ungreased baking sheets (do not flatten). Bake until tops are puffed and cracked, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool., To Make Ahead: Dough can be made 2 days in advance. Place in an airtight container and refrigerate., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight containers; return to freezer. To use, bake cookies as directed.

Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 37mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

Use high-quality chocolate. The better the chocolate, the better the crisps will be. Look for a chocolate with a cocoa content of at least 70%.
Don't overcook the crisps. They should be cooked until they are just set, but not hard. Otherwise, they will be dry and crumbly.
Let the crisps cool completely before serving. This will help them to firm up and develop their full flavor.
Store the crisps in an airtight container at room temperature. They will keep for up to 2 weeks.
Serve the crisps with your favorite toppings. Some popular options include ice cream, whipped cream, and fruit.

Conclusion:

Mexican Chocolate Sugar Crisps are a delicious and easy-to-make treat that is perfect for any occasion. They are also a great way to use up leftover chocolate. With just a few simple ingredients, you can create a dessert that is sure to impress your friends and family. So next time you have a craving for something sweet, give this recipe a try!