Introduction

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CI-Ellen-Ford_Mexican-Chocolate-Spoons-step2_h

Cocoa with a Kick

On a cold, wintery day, there’s nothing better than a nice, warm cup of hot chocolate. Unless it’s spiked with cayenne pepper and sprinkled with almonds.

Step 1

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CI-Ellen-Ford_Mexican-Chocolate-Spoons-step1_h

Mix and Melt

Melt the dark chocolate chips in the microwave in 30 second intervals, stirring between each interval until it is smooth. Mix in 1 tsp cayenne pepper, more or less to taste.

Step 2

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CI-Ellen-Ford_Mexican-Chocolate-Spoons-step3_h

Fill Silicone Mold

Pour chocolate cayenne mixture into ice cube trays or silicone molds.

Step 3

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CI-Ellen-Ford_Mexican-Chocolate-Spoons-step4_h

Get Almonds

Measure out the slivered almonds.

Step 4

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CI-Ellen-Ford_Mexican-Chocolate-Spoons-step5_h

Chop Almonds

Chop the slivered almonds roughly.

Step 5

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CI-Ellen-Ford_Mexican-Chocolate-Spoons-step6_h

Insert Spoons

Insert spoons into the chocolate cayenne mixture.

Step 6

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CI-Ellen-Ford_Mexican-Chocolate-Spoons-step7_h

Decorate and Chill

Sprinkle almonds on top of chocolate in molds. Refrigerate for one hour. Unmold carefully.