Mexican Hot Cocoa Kisses
On my first visit to Portland on a walk through the Northwest District on a chilly spring morning, I happened upon a delightful local chocolate shop. I don’t remember what treat I selected from the case of tempting beauties, but I do remember ordering their Mexican hot cocoa, which seemed the perfect antidote to my cold nose and cheeks. (I’d long since acclimated to the ideal weather of San Diego, even if I never quite felt at home there, and the dose of actual seasonal temperatures brought back the best and worst memories of my lifetime in Midwest seasonal extremes.)
I fell in love that day. With the city, with this unimaginably beautiful corner of the world, and with that hot cocoa.
For a good many years, I don’t think I ever ventured to that neighborhood — built for sidewalk strolls as it is — without maneuvering our entire group in that direction as our first stop. Even when hot cocoa was well out-of-season. What can I say, the deep under-currents of vanilla and the fragrant and awakening notes of cinnamon and chili dancing through the chocolate had won my heart. The fact that they made it with steamed milk and put a little bonus square of chocolate on the cup lid didn’t hurt. (It’s worth noting that, despite the fact that they sold the mix in tins, I never bought one…because I don’t have a way to steam milk at home. Yep, I’m exactly like that.)
When a construction-related gas explosion in 2016 leveled the neighboring building and caused extensive damage to the chocolate shop and others, the two-year reconstruction hiatus and loss of business prompted a short-lived reimagining of the space…before the pandemic prompted the local business to close all of their locations for good. So many things changed over those years. Our recent stroll through the neighborhood was brief and a rather disorienting tour of “Oh, this is new” and “Hold on, I’m not sure which block this is anymore” and “Wait, what was here before?” Eventually, I’m sure we’ll get to know it all again.
For now, this is my homage. It’s a perfectly respectable cookie. Delightful even. Does it do the hot cocoa justice? I don’t know, but it pays some respects — and like the memory of all lost loves, there’s at least an echo in there of what was once treasured.
Enjoy!
King Arthur Cocoa 3-Pack
Nielsen-Massey Mexican Vanilla Extract
Teaspoon Cookie Scoop (#100)
Cooling Rack, set of 2
Mexican Hot Cocoa Kisses
makes about 90 cookies 2”
INGREDIENTS
2 + 1/2 cups good all-purpose flour
1/2 cup unsweetened cocoa powder (I like a combo of Triple and Double Dark for this cookie)
2 teaspoons baking powder
1 + 1/2 teaspoons cinnamon
1/8 teaspoon cayenne
1/2 teaspoon salt
1 cup butter
1+1/2 cups sugar
1 egg + 1 yolk, room temperature
2 teaspoons good quality Mexican vanilla
for the ganache dip
5 ounces semi-sweet chocolate chips
1/3 cup heavy cream
1 teaspoon good quality vanilla
INSTRUCTIONS
In a heat-proof bowl or measuring cup, melt the butter and allow to cool slightly.
While the butter cools, place the dry ingredients in a medium bowl and whisk thoroughly. Set aside.
Once the butter is cooled, combine the sugar and butter in a medium-large bowl and stir with a wooden spoon or rubber spatula until fully combined.
Add the egg and extract and mix thoroughly.
Add the flour mixture and stir until fully incorporated.
Cover the bowl tightly or wrap the dough in plastic wrap and chill for one hour.
Roll dough into teaspoon balls (I use a #100 scoop for this) and place on the prepared baking sheets, spacing about 2 inches apart.
Bake for about 10 minutes, just until the tops of the cookies still look just ever so slightly moist in the center.
Remove from the oven and allow cookies to cool on the pan for a couple of minutes before transferring to a wire rack to cool.
MAKE THE GANACHE
Place the chocolate chips and vanilla in a heat-proof bowl.
Heat the cream to simmering (look for steam and small bubbles around the edge of the cup/pan) — be careful not to scald.
Pour the hot cream over the chocolate. Allow to sit for 5 minutes, then stir gently until completely smooth.
Dip tops of the cookies into the ganache, allowing excess to run off before turning upright. Place on the cooling rack to set.
