Best 7 Aztec Chocolate Doughnuts Recipes

AZTEC CHOCOLATE DOUGHNUTS

Steps:

• In medium bowl, beat eggs, granulated sugar, buttermilk, 3 tablespoons butter and 1 teaspoon vanilla with whisk until blended. Stir in cocoa. Stir in all remaining doughnut ingredients except oil just until moistened. Grease another medium bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl with plastic wrap; refrigerate 1 hour.
• Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough to 3/8-inch thickness. Cut dough with floured 3-inch cookie cutter.
• Line 2 cookie sheets with cooking parchment paper. Place dough rounds on cookie sheets about 1 inch apart. Cut out centers using floured 1-inch cookie cutter. Reroll scraps to cut additional doughnuts. Cover cookie sheets loosely with towels; let stand at room temperature while heating oil.
• In 4-quart Dutch oven or heavy 3-quart saucepan, heat 2 inches of oil to 375°F. Place cooling rack on cookie sheet. Fry doughnuts in oil, 3 to 4 at a time, about 2 minutes, turning over every 30 seconds, until deep brown and puffed (do not undercook or centers will be raw). Remove from oil with slotted spoon to cooling rack. Cool doughnuts completely, about 20 minutes.
• In 1 1/2-quart microwavable bowl, microwave 1/4 cup butter, the milk, corn syrup and 1/8 teaspoon cinnamon on High 45 seconds or until mixture can be stirred smooth. Stir in chocolate chips. Microwave an additional 30 seconds; carefully stir until chocolate melts and mixture is smooth (stirring too quickly can cause air bubbles in glaze). Stir in 1 cup powdered sugar and the vanilla until smooth. Stir in additional powdered sugar, 1 tablespoon at a time, until consistency of thick syrup. Dip top of each doughnut into glaze; let excess drip off. Place doughnuts on cooling rack, allowing excess glaze to drip onto cookie sheet. Let stand until glaze is set, about 30 minutes.

XOCOLATL (AZTEC CHOCOLATE)

Steps:

• Bring 1 1/2 cup water to a boil in a pot; add the chili pepper, seeds included, to the boiling water and cook at a boil for 5 to 10 minutes. Strain the chili pepper and seeds from the water; return the water to the pot. Add 4 cups water to the chili pepper-infused water, reduce heat to medium-low, and bring to a slow boil. Stir the cocoa powder and vanilla extract into the boiling water; cook and stir until the powder dissolves completely, 5 to 10 minutes.

EASY HOMEMADE CHOCOLATE DOUGHNUTS RECIPE BY TASTY

Steps:

• Melt the chocolate and butter together in a saucepan over a medium heat.
• Stir in the cocoa powder, sugar, and vanilla extract.
• Take off the heat and whisk in the eggs one at a time.
• Tear off a piece of greaseproof paper and scrunch into a small ball.
• Pre-heat the oven to 350°F (180°C).
• Place the the paper balls in the centre of each hole in a muffin tin. Pour the chocolate doughnut mixture in the muffin tin holes, circling around the paper balls and being careful not to cover them.
• Bake in the oven for 8-10 minutes.
• Carefully take the doughnuts out of the muffin tin. Take out the paper balls with your fingers. You should have a circle-shaped hole in each doughnut.
• Dip in some melted chocolate, followed by some sprinkles.
• Enjoy!

CHOCOLATE DOUGHNUTS

Steps:

• In a bowl, combine yeast, warm water and sugar to dissolve. Add 1/4 cup of the all-purpose flour and 1/4 cup of the cake flour. Stir and set in a warm place for 30 minutes to foam up. Combine cocoa powder and baking soda and add hot water to dissolve. Add the melted chocolate to the cocoa powder mixture then stir in the powdered sugar, salt, and potato. Add this to the foamed yeast along with another 1/4-cup of all-purpose flour and the remaining 1/4-cup of cake flour and mix on low to combine with a paddle.
• Mix on high speed for 30 seconds to combine. Add the remaining 1/4-cup of all-purpose flour and mix on high speed. Flour the work surface heavily and knead the dough gently (it may be sticky). Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours. Turn dough out onto a floured surface and punch down then proof for another 30 minutes.
• Flour work surface heavily and pat out dough to about 1/2-inch thick. Cut out doughnuts and holes, flouring the cutter each time, and set on a floured sheet pan. Heat oil to 375 degrees and drop in doughnuts and holes. Cook doughnuts for 45 to 60 seconds and the holes for 30 seconds, flipping once. Drain on a paper towel-lined sheet pan.
• Place the chopped chocolate in a bowl. Boil the cream and pour it over the chocolate and let sit, whisking to combine. Keep warm. Dip doughnuts in chocolate glaze when cooled.

AZTEC HOT CHOCOLATE PUDDING

Steps:

• Heat oven to 350 degrees. Butter 8-cup pudding or soufflé dish. Set aside. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, chili, superfine sugar and 1/4 cup cocoa powder. In small bowl, mix milk, vanilla and oil. Pour into flour mixture. Mix by hand for thick smooth batter.
• Spoon batter into pudding dish, and smooth the top. Pour 3/4 cup water into a small pan. Set over high heat, and bring to boil. In small bowl, combine remaining 1/4 cup cocoa with brown sugar, making sure there are no lumps. Spread evenly across the batter. Pour boiling water over it, and top with rum.
• Bake pudding until top is a bubbling sponge and center is wobbly and liquid, about 30 minutes. To serve, spoon out portions that include some of the top and chocolate sauce beneath. If desired, accompany with vanilla ice cream.

AZTEC CHILI HOT CHOCOLATE

Steps:

• Simmer milk in a saucepan with vanilla bean, cinnamon and chili. Heat through for about a minute.
• Whisk in grated chocolate, and continue to simmer until melted.
• Remove from heat and let 'steep' for another 2 minutes.
• Strain out the spices and serve.

AZTEC HOT CHOCOLATE MIX

Steps:

• Put all of the mix ingredients into a blender and blend until smooth.
• To make the hot chocolate, put 1/4 cup of the mix into a mug and add 3/4 cup boiling hot water or coffee, stir in a couple of drops of vanilla extract; stir until well mixed. Enjoy.