Brie and Mexican Chocolate
Prep time:
Total time:
Mexican Chocolate is flavored with cinnamon, vanilla, sugar and cocoa. It has a distinctive sweet and spicy flavor and pairs so well with a rich dark red wine. This recipe combines the creamy nutty flavors of the brie and cashews with the spicy chocolate and sweet blackberry jam. It is a match made in heaven for our delicious Petit Verdot.
Ingredients
- Abuelita’s Mexican Hot Chocolate Tablets
- Blackberry Jam
- Roasted Cashews, finely chopped
- Thyme Sprigs
Instructions
- Use a mortar and pestle to grind one tablet of Abuelita’s Mexican Chocolate so it becomes fine and powdery. (You can also use a coffee grinder or cuisinart).
- Cut the Brie into small triangles. Cut off the rind from the top and bottom.
- Use a knife to spread a light film of blackberry jam on one side of the brie. Then coat that same side with the chocolate powder.
- Place a teaspoon of blackberry jam on top of the brie.
- Sprinkle with the roasted cashews and garnish with a thyme sprig.
It’s fun to bring out a Mocajete if you have one!
This is also a yummy recipe to share for Valentine’s Day!
Welcome to Liz’s Kitchen
Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.
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