Mexican Turtle Chocolate Mink

Name: Mexican Turtle Chocolate Mink
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 85 grams bittersweet chocolate (not unsweetened), chopped; 1 large egg, separated; 0 teaspoons ground cinnamon; 4 Tbsps toasted chopped pecans; 1 pinch Pinch of salt; 1 Tbsp sugar; 2 Tbsps unsalted butter, cut into pieces, plus additional for greasing ramekins; 5 Tbsps cajeta (Mexican caramel)

Mexican Turtle Chocolate Mink is a gluten free and fodmap friendly recipe with 2 servings. One serving contains 540 calories, 7g of protein, and 44g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It is a rather inexpensive recipe for fans of Mexican food. Head to the store and pick up ground cinnamon, sugar, egg, and a few other things to make it today.

Instructions

Put oven rack in middle position and preheat oven to 350°F. Butter 2 oven-safe bowls or ramekins.

Ingredients you will need

Butter

Equipment you will use

Ramekin

Bowl

Oven

Melt chocolate and butter in heavy saucepan over very low heat, stirring until smooth.

Ingredients you will need

Chocolate

Butter

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Sauce Pan

Remove bowl from heat and cool, stirring occasionally, 5 minutes.

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Bowl

Whisk in egg yolk, salt, and ground cinnamon until combined. Beat egg white in a bowl with an electric mixer at medium-high speed until it holds soft peaks. Gradually add sugar, beating, and continue to beat until white just holds stiff, glossy peaks.

Ingredients you will need

Ground Cinnamon

Egg Whites

Egg Yolk

Sugar

Salt

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Hand Mixer

Whisk

Bowl

Whisk about one fourth of white into chocolate mixture to lighten, then fold remaining white gently but thoroughly.

Ingredients you will need

Chocolate

Equipment you will use

Whisk

Divide batter between bowls or ramekins. Cover each bowl with small squares of foil and crimp foil tightly around rim.

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Ramekin

Bowl

Aluminum Foil

Place a baking dish in oven and pour hot water (easiest with a teakettle) into dish. Carefully place ramekins into baking dish. Make sure foil is above water.

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Water

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Baking Pan

Ramekin

Aluminum Foil

Oven

Bake until puddings are set, about 30 minutes. The desserts will be slightly gooey to the touch.

Equipment you will use

Oven

Transfer bowls to a rack and cool puddings, uncovered, about 1 hour. Just before serving, unmold puddings into serving bowls or onto a plate. First, unmold desserts by taking a knife and running it along the edge of the ramekin. Second, place ramekins into a bowl with hot water for about 15 seconds. Turn ramekin upside down and tap bottom. Top each pudding serving with 2 tablespoons of cajeta and 2 tablespoons of chopped pecans that have been toasted.

Ingredients you will need

Pecan Pieces

Water

Equipment you will use

Ramekin

Bowl

Knife

Equipment

Ingredients

Servings:

85grams

bittersweet chocolate (not unsweetened), chopped 1large

egg, separated 0teaspoons

ground cinnamon 4Tbsps

toasted chopped pecans 1pinch

Pinch of salt 1Tbsp

sugar 2Tbsps

unsalted butter, cut into pieces, plus additional for greasing ramekins 5Tbsps

cajeta (Mexican caramel)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Cuvaison Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 29 dollars per bottle.