Frozen Mexican Chocolate Pots

Birthdays are especially fun when you’re heaping attention on someone you love. My husband celebrates his birthday this week and I am excited! Bob makes me laugh every day and with him I feel like life is a celebration – this is a gift he gives me. He is always charging forward and curious about what’s new and interesting and just around the corner. His positive attitude inspires me to think about all that is possible in life and I’m beyond grateful to have him by my side.

So what to make for this lovely man for his birthday dinner? Mexican is consistently his top choice so tortilla soup, beef tacos, pickled jalapenos and onions, salsas and grilled hatch chiles are on the menu. For the past few years I’ve made a frozen chocolate confection as his birthday treat. It’s more of a semi-freddo or frozen mousse than an ice cream, and in keeping with the Mexican dinner theme, I heat it up with chili pepper and cinnamon for a warm, spicy kick.

These chocolate pots are not very sweet – I use 85% dark chocolate – so if you prefer a little more sweetness you could add some milk chocolate or use a lower percentage of dark chocolate. While this is a rich, satisfying indulgence, it is made with almond milk in place of cream, so it’s not overwhelmingly heavy (making it a great treat to share with vegan or dairy-sensitive friends).

I have some more happy news: As an extra sweet birthday treat, Maren, our exchange student daughter, will arrive from Norway just in time for Bob’s birthday dinner.  A gift for all of us!

Frozen Mexican Chocolate Pots
Makes 6 small ramekins

3 teaspoons cinnamon
2 teaspoons chili powder (I use a medium spice level, feel free to increase or decrease for your tastes), plus more for garnish
2 tablespoons cornstarch
1/2 teaspoon kosher salt
3 1/2 cups unsweetened, vanilla almond milk
8 ounces dark chocolate (I use 85%, feel free to use a lower percentage if desired), roughly chopped
1 teaspoon vanilla
Cacao nibs for garnish

In a medium saucepan, whisk together the cinnamon, chili powder, cornstarch and salt. Whisk in the almond milk and stir occasionally over medium heat until it thickens, about 10 minutes. Reduce the heat and stir in the chopped chocolate until it melts and is smooth. Stir in the vanilla and remove from the heat.

Pour the mixture evenly into 6 ramekins. Place the ramekins on a baking sheet and pop them in the freezer for at least 6 hours. They can be made a few days ahead.

About 30-40 minutes before serving, remove the chocolate pots and let them sit out at room temperature. They need to start thawing to be soft enough to begin eating. Sprinkle a little chili powder and a few cacao nibs on each to garnish and serve.

Celebrating My Husband with Tortilla Soup

As Bob’s birthday was nearing this week, I asked what he would like me to make for dinner to celebrate. He requested a Mexican feast which, given his Southern California roots and love of spicy food, was not a surprise. Happy to oblige! Mexican is a family favorite (tied with sushi) and often is our choice for a festive meal.

I just have to say, Bob is the most rewarding person for me to cook for ... he is my biggest fan, giving me praise and support and honest feedback when I create new recipes, make old favorites or dive into a new cookbook. He endures food crazes I subject the family to (ask him about the fennel phase ...) and enthusiastically sits down to dinner every night. I’m proud to say he has developed a very good palate and savors subtle flavors most others would miss. Anytime I’m talking about food (which is - well, most of the time!) he listens intently and takes a moment to think about each ingredient I toss out so he can picture what I’m proposing.

When I began to ponder starting a food blog, Bob immediately encouraged me to take the leap and jump into food writing. He encourages me to challenge myself, to grow and discover, allowing me to strive to be the best I can. No matter what I say I’d like to do in life, he’s right there to help me figure out how to make it happen. He is truly inspiring and always ready for a new adventure. Needless to say, life is exciting with him!

So, for his birthday dinner, I wanted to dazzle Bob with his favorites. Tortilla soup is a top pick for him and was on the menu along with tacos, pickled tomatillos, salsas, pickled red onions, refried beans and oregano roasted potatoes.

I began making tortilla soup after reading a recipe Amanda Hesser shared in the Food Diary section of the New York Times magazine. While on vacation in Mexico, she and her family stayed in a house with a local cook who prepared a tortilla soup that they enjoyed. I immediately made the recipe and it became a keeper. I’ve since played with it a bit, roasting the tomatoes and increasing the number of chilies and amount of lime juice. Garnished with sliced avocado and crispy fried tortilla strips, it is an earthy, deeply flavored bowl of smoky heat.

Cheers to my husband!

(White sangria, anyone? Mix together a chilled bottle of Sauvignon Blanc, two cups of peach lemonade, fresh raspberries, some sliced peaches, strawberries and limes and you have a pitcher for your fiesta!)

Tortilla Soup
Adapted from a recipe in the New York Times magazine (3/31/02)
By Amanda Hesser
Serves 8

3 dried ancho chilies, stems removed
4 dried guajillo or pasilla chilies, stems removed
2 tablespoons vegetable oil, plus more for frying
24 corn tortillas, sliced into 1/2 inch strips
2 large onions, peeled and coarsely chopped
10 cloves of garlic, peeled and chopped
1 pound roma tomatoes, sliced in half, roasted in the oven until softened and beginning to turn black at the edges (this is an optional step, you can also just chop the fresh tomatoes and use as is)
10 ounces cherry tomatoes
1 quart vegetable broth
3 limes, juice 2 of them and cut the 3rd into wedges for serving
Salt to taste
2 avocadoes, sliced for garnish

Toast the chilies in a saucepan over medium heat (until their skin colors and bubbles, don’t let them burn). Move the chilies to a bowl and cover with warm water (about 2 cups) to rehydrate them.

Pour about a 1/4 inch of vegetable oil into the same saucepan. In batches, fry the tortilla strips until they are crispy and golden. Drain on paper towels.

In a large soup pot (I use an 8 quart), add the 2 tablespoons of vegetable oil. Add the onion and garlic and sauté until soft. Remove from the heat.

Drain the chilies (save the soaking water!) and roughly chop them. Add the chilies, roasted tomatoes and cherry tomatoes to the onions and garlic and stir. Pour in the vegetable broth and about 3/4 of the fried tortilla strips. Using an immersion blender, puree the soup until smooth (being very careful since it’s hot). Warm the soup over low heat. The soup will be thick so you can thin it with the chili soaking water to your liking (I add about 2 cups). Add in the lime juice and salt to taste.

Serve the soup garnished with reserved tortilla strips, sliced avocado and limes.