20 Creamy Abuelita Chocolate Recipes Delicious

There’s something magical about Abuelita chocolate—rich, creamy, and brimming with nostalgia. Whether you’re craving a cozy mug of hot cocoa or a decadent dessert, these 20 luscious recipes will wrap you in warmth and flavor. From quick fixes to showstopping treats, we’ve got your chocolate cravings covered. Ready to indulge? Let’s dive into these irresistible Abuelita-inspired delights!

Abuelita Hot Chocolate with Cinnamon Whipped Cream

This rich, spiced Mexican hot chocolate is like a warm hug in a mug, topped with a cloud of cinnamon-kissed cream.

Ingredients:

• 4 cups whole milk
• 2 discs (3.1 oz each) Abuelita Mexican chocolate, chopped
• 1/4 tsp ground cinnamon
• 1/2 cup heavy whipping cream
• 1 tbsp powdered sugar
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan over medium-low heat, warm whole milk until steaming (about 5 minutes). Whisk in chopped Abuelita chocolate and 1/4 tsp ground cinnamon until completely melted and frothy, about 3-4 minutes.
2. While chocolate heats, make whipped cream: Chill a mixing bowl for 5 minutes, then beat heavy whipping cream with 1 tbsp powdered sugar, 1/4 tsp vanilla extract, and a pinch of salt until soft peaks form (about 2 minutes).
3. Pour hot chocolate into mugs and top with a generous dollop of whipped cream. Dust lightly with extra cinnamon if desired.

The magic here is in the texture—silky chocolate with crunchy flecks of dissolving Abuelita discs, contrasted by the airy cream.

Tip: For an extra cozy touch, warm your mugs with hot water while preparing the drink.

Abuelita Chocolate Molten Lava Cakes

These rich, melty lava cakes get their cozy depth from Abuelita chocolate—a Mexican staple that melts into spiced, velvety perfection.

Ingredients

• 2 discs (3.1 oz) Abuelita chocolate, chopped
• ½ cup unsalted butter, plus extra for greasing
• ¼ cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon
• Pinch of salt
• ¼ cup all-purpose flour
• Powdered sugar or vanilla ice cream, for serving

Instructions

1. Preheat oven to 425°F. Generously butter four 6-oz ramekins and dust with cocoa powder.
2. In a microwave-safe bowl, melt Abuelita chocolate and ½ cup butter in 30-second bursts, stirring until smooth. Let cool slightly.
3. Whisk ¼ cup sugar, eggs, egg yolks, 1 tsp vanilla, ¼ tsp cinnamon, and salt in a bowl until pale and thick, about 2 minutes. Fold in melted chocolate, then ¼ cup flour until just combined.
4. Divide batter among ramekins. Bake for 12 minutes—edges should be set, but centers soft. Let rest 1 minute, then invert onto plates.
5. Dust with powdered sugar or serve with ice cream while warm.

The magic? Crackling cinnamon-scented crust gives way to a river of molten Abuelita chocolate—like a warm hug in dessert form.

Tip: For extra flair, sprinkle flaky salt on top to balance the sweetness.

Abuelita Chocolate Tres Leches Cake

This rich, spiced chocolate tres leches cake is a decadent twist on the classic—infused with Abuelita chocolate and topped with billowy whipped cream.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• 4 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract
• 1 (7 oz) tablet Abuelita chocolate, grated
• 1 (12 oz) can evaporated milk
• 1 (14 oz) can sweetened condensed milk
• 1 cup heavy cream
• 1 tbsp powdered sugar
• 1 tsp ground cinnamon (for garnish)

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, ½ cup cocoa powder, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. Beat 4 large eggs until frothy. Mix in ½ cup whole milk, 1 tsp vanilla extract, and half the grated Abuelita chocolate. Fold dry ingredients into wet until just combined.
4. Pour batter into the dish and bake for 30 minutes, or until a toothpick comes out clean. Cool 10 minutes.
5. Poke holes all over the cake with a fork. Whisk together 1 can evaporated milk, 1 can sweetened condensed milk, and remaining Abuelita chocolate. Slowly pour over the cake. Refrigerate 2 hours.
6. Whip 1 cup heavy cream with 1 tbsp powdered sugar to stiff peaks. Spread over cake and dust with 1 tsp cinnamon.

The melted Abuelita chocolate in the tres leches soak gives this cake an extra layer of warmth—like a cozy Mexican cafecito in dessert form.

Tip: For clean slices, chill the cake overnight before serving!

Abuelita Chocolate Pudding with Vanilla Bean

This rich, spiced Mexican chocolate pudding gets a touch of elegance from real vanilla bean—perfect for when you crave something cozy but a little special.

Ingredients

• 2 cups whole milk
• 1 Abuelita chocolate disc (3.1 oz), broken into pieces
• 1/4 cup granulated sugar
• 2 tbsp cornstarch
• 1/8 tsp salt
• 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
• Whipped cream, for serving (optional)

Instructions

1. In a saucepan, whisk together 1 1/2 cups milk, sugar, cornstarch, and salt until smooth. Scrape vanilla bean seeds into the mixture and add the pod.
2. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Reduce heat to low, add Abuelita chocolate pieces, and whisk until melted.
3. Gradually pour in remaining 1/2 cup milk, whisking until fully incorporated. Simmer for 2 more minutes until glossy and thick enough to coat the back of a spoon.
4. Remove vanilla pod. Divide pudding into 4 ramekins and chill for at least 2 hours. Serve with whipped cream if desired.

The warmth of cinnamon-spiced chocolate paired with floral vanilla makes this pudding taste like a hug in a bowl—don’t skip scraping those vanilla seeds for maximum flavor!

Tip: For extra texture, sprinkle crushed Abuelita chocolate or cinnamon on top before serving.

Abuelita Chocolate Churros with Dipping Sauce

These Abuelita Chocolate Churros are crispy on the outside, tender inside, and dunked in a rich, spiced chocolate sauce—just like abuela used to make!

• 1 cup water
• 3 tbsp granulated sugar, divided
• 1/2 tsp salt
• 2 tbsp vegetable oil, plus more for frying
• 1 cup all-purpose flour
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 Abuelita chocolate tablet (3.1 oz), chopped
• 1/2 cup heavy cream
• 1/4 tsp chili powder (optional)

1. In a saucepan, combine water, 1 tbsp sugar, salt, and 2 tbsp vegetable oil. Bring to a boil over medium heat. Remove from heat, add flour, and stir vigorously until a smooth dough forms. Let cool 5 minutes.
2. Beat in egg, vanilla, and cinnamon until dough is glossy. Transfer to a piping bag fitted with a star tip.
3. Heat 2 inches of oil in a deep pot to 375°F. Pipe 5-inch strips of dough into the oil, cutting with scissors. Fry 2-3 minutes per side until golden. Drain on paper towels.
4. Toss warm churros in remaining 2 tbsp sugar mixed with 1/4 tsp cinnamon.
5. For the sauce, simmer heavy cream in a small pot until steaming. Remove from heat, add chopped Abuelita chocolate and chili powder (if using), and whisk until smooth.

The magic here? That hint of chili in the chocolate sauce—it sneaks up with warmth that makes the cinnamon-sugar churros even more addictive.

Tip: Don’t overcrowd the pot when frying—churros need space to puff and crisp evenly!

Abuelita Chocolate Brownies with Sea Salt

These fudgy brownies get a cozy Mexican twist with Abuelita chocolate and a sprinkle of flaky sea salt—perfect for when you want dessert to feel a little extra special.

Ingredients

• 1 cup (2 sticks) unsalted butter
• 2 discs (3.1 oz each) Abuelita chocolate, chopped
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp kosher salt
• 1/2 tsp flaky sea salt, for topping

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. In a saucepan over low heat, melt the butter and Abuelita chocolate, stirring until smooth. Remove from heat and whisk in the 1 1/2 cups sugar.
3. Whisk in the eggs one at a time, then stir in the 1 tsp vanilla extract.
4. Gently fold in the flour, 1/4 cup cocoa powder, and 1/2 tsp kosher salt until just combined (don’t overmix).
5. Spread the batter into the prepared pan and bake for 25–30 minutes, until the edges are set but the center is still slightly soft.
6. Let cool for 10 minutes, then sprinkle with the 1/2 tsp flaky sea salt. Lift out using the parchment and slice once fully cooled.

The Abuelita chocolate adds a hint of cinnamon warmth, while the sea salt makes each bite pop—ideal for serving with a scoop of vanilla ice cream.

Tip: For cleaner slices, chill the brownies for 30 minutes before cutting.

Abuelita Chocolate Ice Cream with Caramel Swirl

This rich, spiced chocolate ice cream gets its cozy depth from Abuelita tablets, swirled with ribbons of buttery caramel for a dessert that feels like a warm hug.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 2 Abuelita chocolate tablets (3.1 oz total), chopped
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/2 cup store-bought or homemade caramel sauce, slightly warmed

Instructions:

1. In a saucepan over medium heat, whisk together heavy cream, milk, sugar, cocoa powder, cinnamon, and salt until steaming (about 5 minutes). Remove from heat.
2. Add chopped Abuelita tablets to the hot cream mixture, stirring until completely melted and smooth. Chill in the refrigerator for at least 4 hours or overnight.
3. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
4. Layer the soft ice cream into a loaf pan, drizzling with 1/4 cup caramel sauce between layers. Use a knife to gently swirl. Freeze for 4 hours or until firm.
5. Serve scoops drizzled with remaining caramel sauce.

The magic here? Abuelita’s cinnamon-kissed chocolate melts into the creamiest base, while the caramel swirl stays luxuriously soft—even straight from the freezer.

Tip: For extra texture, sprinkle crushed Abuelita bits over each scoop just before serving.

Abuelita Chocolate Mousse with Fresh Berries

This rich, spiced chocolate mousse gets its cozy depth from Abuelita chocolate—a Mexican classic—balanced by tart fresh berries for the perfect bite.

Ingredients

• 2 tablets (3.1 oz each) Abuelita chocolate, chopped
• 1 cup heavy cream, divided
• 3 large egg yolks
• 1/4 cup granulated sugar
• 1/2 tsp ground cinnamon
• Pinch of salt
• 1 cup mixed fresh berries (raspberries, blackberries, or strawberries)
• Whipped cream and extra cinnamon for garnish (optional)

Instructions

1. Melt the Abuelita chocolate and 1/2 cup heavy cream in a double boiler over simmering water, stirring until smooth. Remove from heat.
2. Whisk egg yolks, 1/4 cup sugar, 1/2 tsp cinnamon, and a pinch of salt in a bowl until pale. Slowly drizzle in the warm chocolate mixture while whisking constantly.
3. Whip the remaining 1/2 cup heavy cream to stiff peaks. Fold into the chocolate mixture gently until no streaks remain.
4. Divide into 4 glasses and chill for at least 2 hours (or overnight) until set. Top with fresh berries, a dollop of whipped cream, and a dusting of cinnamon before serving.

The magic here? Abuelita’s cinnamon-kissed chocolate melts into a velvety mousse that’s just sweet enough—no fancy techniques required.

Tip: For extra flair, lightly toss the berries with a squeeze of lime juice and a sprinkle of sugar before serving.

Abuelita Chocolate Pancakes with Maple Syrup

These rich, spiced chocolate pancakes taste like a cozy morning wrapped in a warm blanket—thanks to the magic of Abuelita chocolate.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 1/4 cups whole milk
• 1 large egg
• 2 tbsp melted unsalted butter
• 1 disc (3.1 oz) Abuelita chocolate, finely grated
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
2. In another bowl, whisk the milk, egg, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay). Fold in the grated Abuelita chocolate.
3. Heat a lightly greased griddle or skillet over medium-low heat. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until set.
4. Serve warm with a generous drizzle of maple syrup.

The grated chocolate melts into pockets of cinnamon-kissed goodness, making every bite feel like dessert for breakfast.

Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking—the baking powder will work its magic!

Abuelita Chocolate Cheesecake with Oreo Crust

This Abuelita Chocolate Cheesecake with Oreo Crust is a dreamy twist on classic cheesecake, blending rich Mexican chocolate with a crunchy cookie base for a dessert that’s downright irresistible.

• 24 Oreo cookies (with filling)
• 5 tbsp unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs, room temperature
• 2 discs (3.1 oz total) Abuelita chocolate, grated or finely chopped
• 1/2 cup heavy cream

1. Prep the crust: Pulse Oreos in a food processor into fine crumbs. Mix with 5 tbsp melted butter, then press firmly into a 9-inch springform pan. Freeze for 15 minutes.
2. Make the filling: Beat cream cheese and 1 cup sugar until smooth. Add 1 tsp vanilla and eggs one at a time, mixing just until combined. Fold in grated Abuelita chocolate.
3. Bake: Pour filling over the crust. Place pan in a water bath and bake at 325°F for 50–55 minutes until edges are set but center jiggles slightly. Turn off oven, crack the door, and let cool inside for 1 hour.
4. Chill: Refrigerate cheesecake for at least 4 hours (or overnight). Before serving, warm 1/2 cup heavy cream and drizzle over slices.

The magic here? Abuelita’s cinnamon-kissed chocolate melts into the creamy filling, creating a spiced warmth that plays perfectly against the cool, velvety texture. Tip: For clean slices, dip your knife in hot water and wipe it between cuts!

Abuelita Chocolate Bread Pudding with Raisins

This rich, Mexican-inspired bread pudding is like a warm hug—creamy, spiced, and loaded with melty chocolate and plump raisins.

Ingredients

• 6 cups stale French bread, torn into 1-inch pieces
• 2 cups whole milk
• 1 cup heavy cream
• 2 Abuelita chocolate tablets (3.1 oz each), chopped
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup raisins
• 1 tbsp vanilla extract
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter.
2. In a saucepan, heat milk and heavy cream over medium until steaming (do not boil). Remove from heat, add chopped Abuelita chocolate, and whisk until smooth. Let cool slightly.
3. In a bowl, whisk eggs, sugar, cinnamon, salt, and vanilla extract. Slowly pour in the chocolate mixture, whisking constantly.
4. Place bread pieces in the baking dish. Sprinkle raisins evenly over the bread. Pour the chocolate custard over the top, pressing bread down to soak. Drizzle with melted butter.
5. Bake for 40–45 minutes until the center is set and the top is crisp. Let rest 10 minutes before serving.

The magic here? Abuelita chocolate melts into the custard, creating pockets of spiced cocoa goodness in every bite.

Tip: For extra decadence, serve with a drizzle of warm dulce de leche or a scoop of vanilla ice cream.

Abuelita Chocolate Flan with Caramel Drizzle

This rich, velvety flan combines the cozy warmth of Mexican hot chocolate with a luscious caramel topping—perfect for impressing guests or treating yourself.

Ingredients:

• 1 cup granulated sugar (for caramel)
• 1/4 cup water
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 discs (about 3 oz) Abuelita chocolate, grated or finely chopped

Instructions:

1. Make the caramel: In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water. Cook over medium heat, swirling occasionally (do not stir), until deep amber, 8–10 minutes. Immediately pour into a 9-inch round cake pan, tilting to coat the bottom evenly. Let harden 10 minutes.
2. Blend the flan: In a blender, combine sweetened condensed milk, evaporated milk, eggs, 1 tsp vanilla extract, 1/4 tsp salt, and grated Abuelita chocolate. Blend until smooth, about 30 seconds.
3. Bake: Pour mixture over hardened caramel. Place the pan in a larger baking dish and fill the outer dish with hot water until halfway up the flan pan. Bake at 350°F for 50–55 minutes until set but slightly jiggly in the center.
4. Chill: Cool completely at room temperature, then refrigerate for 4 hours (or overnight). To serve, run a knife around the edges and invert onto a plate.

The magic here? The Abuelita chocolate melts into the custard, creating a spiced cocoa depth that pairs beautifully with the bittersweet caramel.

Tip: For clean slices, dip your knife in hot water before cutting each piece.

Abuelita Chocolate Fondue with Assorted Fruits

This rich, spiced Mexican chocolate fondue is a crowd-pleaser—dip in seasonal fruit for a cozy dessert that feels like a hug in a bowl.

Ingredients

• 2 Abuelita chocolate tablets (3.1 oz each), broken into pieces
• 1 cup heavy cream
• 1/2 tsp ground cinnamon
• Pinch of sea salt
• Assorted fruits (strawberries, banana slices, apple wedges, pineapple chunks)

Instructions

1. In a small saucepan over medium-low heat, warm the heavy cream until it just begins to simmer (about 3–4 minutes), stirring occasionally.
2. Reduce heat to low, then add the Abuelita chocolate pieces, 1/2 tsp cinnamon, and a pinch of sea salt. Whisk constantly until the chocolate melts completely and the mixture is smooth (about 5 minutes).
3. Pour the fondue into a warmed serving bowl and arrange the assorted fruits around it for dipping.

The warmth of cinnamon and the deep chocolate flavor make this fondue extra special—perfect for drizzling over fruit or even sneaking a spoonful straight from the bowl.

Tip: For a thinner consistency, stir in an extra splash of warm cream. Leftovers? Reheat gently and drizzle over ice cream!

Abuelita Chocolate Tiramisu with Coffee Soaked Ladyfingers

This Mexican-inspired twist on classic tiramisu swaps espresso for rich coffee and folds crumbled Abuelita chocolate into the creamy mascarpone filling—decadent with a hint of cinnamon warmth.

Ingredients

• 1 cup strong brewed coffee, cooled
• 1 tbsp granulated sugar
• 24 ladyfingers (about 7 oz)
• 1 (3.3 oz) tablet Abuelita chocolate, finely chopped
• 1 1/2 cups mascarpone cheese, room temperature
• 3/4 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Cocoa powder, for dusting

Instructions

1. Prep coffee: Stir 1 tbsp granulated sugar into 1 cup cooled coffee until dissolved. Set aside.
2. Soak ladyfingers: Quickly dip 24 ladyfingers (one at a time) into the coffee mixture for 2 seconds per side—don’t oversoak. Arrange in a single layer in an 8×8″ dish.
3. Make filling: Beat 1 1/2 cups mascarpone, 3/4 cup heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla, and 1/2 tsp cinnamon with a mixer until stiff peaks form. Fold in 3.3 oz chopped Abuelita chocolate (reserve 2 tbsp for topping).
4. Layer: Spread half the filling over ladyfingers. Repeat with another layer of dipped ladyfingers and remaining filling. Chill 4+ hours.
5. Serve: Dust with cocoa powder and sprinkle reserved chocolate. Slice and serve cold.

The crumbled Abuelita melts slightly into the filling, creating little pockets of spiced chocolate that pair perfectly with the coffee-kissed cookies.

Tip: For extra depth, add 1 tbsp Kahlúa to the coffee mixture—just don’t tell the kids!

Abuelita Chocolate Cupcakes with Cream Cheese Frosting

These rich, spiced cupcakes get their deep chocolate flavor from Abuelita Mexican chocolate, balanced by a tangy cream cheese frosting—perfect for cozy gatherings or a sweet afternoon pick-me-up.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 cup water
• ⅓ cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 2 discs (3.1 oz) Abuelita chocolate, finely grated
• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon in a large bowl.
3. Add 1 cup water, ⅓ cup oil, 1 tbsp vinegar, and 1 tsp vanilla to the dry ingredients; mix until smooth. Fold in grated Abuelita chocolate.
4. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
5. For frosting, beat 8 oz cream cheese and ¼ cup butter until fluffy. Gradually add 2 cups powdered sugar and ½ tsp vanilla, mixing until smooth. Frost cooled cupcakes.

The grated Abuelita chocolate melts into the batter, creating pockets of warm cinnamon-spiced richness in every bite.

Tip: For extra flair, sprinkle a pinch of cinnamon or chocolate shavings on top of the frosting.

Abuelita Chocolate Smoothie with Banana and Almond Milk

This rich, spiced chocolate smoothie tastes like a cozy hug in a glass—creamy, nostalgic, and just sweet enough.

Ingredients:

• 1 cup unsweetened almond milk
• 1 ripe banana, peeled and frozen
• 1 disk (about 1.5 oz) Abuelita chocolate, chopped
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract
• 1/2 cup ice cubes

Instructions:

1. In a small saucepan over low heat, warm the almond milk, chopped Abuelita chocolate, and cocoa powder, whisking until the chocolate melts completely (about 3 minutes). Remove from heat and stir in the cinnamon and vanilla extract.
2. In a blender, combine the frozen banana, warm chocolate mixture, and ice cubes. Blend on high until smooth and frothy (about 30 seconds).
3. Pour into a glass and serve immediately.

The magic here? Melting the Abuelita chocolate first deepens its spiced, molasses-like flavor, while the frozen banana keeps it luxuriously thick without added sugar.

Tip: For extra decadence, rim your glass with a mix of cinnamon and sugar before pouring.

Abuelita Chocolate Truffles with Cocoa Powder Coating

These rich, spiced truffles taste like a cozy hug in dessert form—thanks to the warm cinnamon-kissed Abuelita chocolate.

Ingredients:

• 2 (3.1 oz) tablets Abuelita Mexican chocolate, finely chopped
• 1/2 cup heavy cream
• 1 tbsp unsalted butter
• 1/4 tsp ground cinnamon
• 1/4 cup unsweetened cocoa powder (for coating)

Instructions:

1. In a small saucepan, heat heavy cream over medium-low until just simmering. Remove from heat and add chopped Abuelita chocolate, butter, and 1/4 tsp cinnamon. Let sit 2 minutes, then whisk until smooth.
2. Pour mixture into a shallow bowl and chill 2 hours, or until firm enough to scoop.
3. Using a 1-tbsp cookie scoop or spoon, portion mixture into balls (roll quickly—they melt fast!). Place on a parchment-lined tray and freeze 15 minutes.
4. Roll each chilled truffle in cocoa powder until fully coated. Serve cool or store refrigerated in an airtight container.

The magic here? Abuelita’s gritty texture melts into velvety ganache, while the cocoa coating balances its sweetness with earthy depth.

Tip: For extra flair, dust with cinnamon or dip half in melted white chocolate before the cocoa powder.

Abuelita Chocolate French Toast with Whipped Cream

This decadent twist on French toast swaps out the usual cinnamon for rich Mexican chocolate, making every bite feel like a cozy morning hug.

Ingredients:

• 4 large eggs
• 1 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 Abuelita chocolate tablets (3.1 oz total), finely grated
• 8 slices thick-cut brioche or challah bread
• 2 tbsp unsalted butter
• 1 cup heavy whipping cream
• 1 tbsp powdered sugar

Instructions:

1. In a shallow bowl, whisk together eggs, whole milk, granulated sugar, vanilla extract, and salt until smooth. Stir in grated Abuelita chocolate until dissolved.
2. Dip each slice of bread into the mixture, letting it soak for 20 seconds per side.
3. Melt 1 tbsp unsalted butter in a large skillet over medium-low heat. Cook 2-3 slices at a time for 3-4 minutes per side until crispy at the edges and chocolatey-brown.
4. Repeat with remaining butter and bread.
5. While French toast rests, whip heavy cream and powdered sugar to stiff peaks (about 3 minutes with a hand mixer).

The magic here? The Abuelita chocolate caramelizes slightly in the pan, creating a delicate crunch against the custardy center. Serve stacks draped with clouds of whipped cream for maximum indulgence.

Tip: For extra flair, sprinkle with cinnamon or drizzle with melted chocolate before serving.

Abuelita Chocolate Sauce for Ice Cream Sundaes

This rich, spiced Mexican chocolate sauce is like a warm hug—drizzle it over vanilla ice cream for an instant fiesta in a bowl.

Ingredients:

• 1 (3.1 oz) tablet Abuelita Mexican chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup whole milk
• 1 tbsp unsalted butter
• 1/8 tsp ground cinnamon
• Pinch of sea salt

Instructions:

1. Combine chopped Abuelita chocolate, heavy cream, milk, and butter in a small saucepan. Warm over medium-low heat, stirring constantly, until the chocolate melts completely (about 5 minutes).
2. Whisk in 1/8 tsp cinnamon and a pinch of sea salt until smooth. Simmer for 2 more minutes, stirring frequently, until the sauce coats the back of a spoon.
3. Remove from heat and let cool slightly (it will thicken as it rests). Serve warm over ice cream.

The magic? Abuelita’s cinnamon-kissed chocolate melts into a velvety sauce with just enough spice to keep things interesting.

Tip: For extra depth, add a splash of vanilla extract or a sprinkle of chili powder with the cinnamon.

Abuelita Chocolate Rice Pudding with Cinnamon

This rich, creamy rice pudding gets a cozy Mexican twist with melty Abuelita chocolate and warm cinnamon—comfort food at its finest.

Ingredients:

• 1 cup uncooked white rice (short or medium grain)
• 4 cups whole milk
• 1 (3.1 oz) tablet Abuelita chocolate, chopped
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon, plus extra for dusting
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine rice, milk, sugar, 1 tsp cinnamon, and salt. Bring to a gentle boil over medium heat, stirring frequently.
2. Reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until rice is tender and mixture thickens slightly.
3. Add chopped Abuelita chocolate and vanilla extract, stirring constantly until chocolate melts completely (about 2 minutes).
4. Remove from heat and let sit for 5 minutes—the pudding will thicken further as it cools. Serve warm, dusted with extra cinnamon.

The magic here is in the Abuelita chocolate: its spiced notes melt into the rice for a deeply aromatic, almost drinkable texture—like a hug in a bowl.

Tip: For extra indulgence, drizzle with dulce de leche or top with whipped cream.

Conclusion

From cozy drinks to decadent desserts, these 20 creamy Abuelita chocolate recipes are a delicious celebration of rich, spiced flavor. Whether you’re craving a warm mug of champurrado or a slice of indulgent cake, there’s something here for every sweet tooth. Try your favorites, leave a comment below, and don’t forget to share the love on Pinterest—happy baking!