Mexican chocolate is a cinnamon-flavored bittersweet chocolate.
material: For 4 people
- 2 medium apples
- 5 large marshmallows, 1 cut into quarters and 4 cut in half crosswise
- 2 tablespoons finely chopped Mexican chocolate
- 4 tablespoons unsalted butter
- 2 tablespoons water
Preparation:
Preheat oven to 400 degrees. Cut the apple in half lengthwise. Remove the seeds and make a small well in the center of each half.
Fill each well with 1/4 of the marshmallow and 1/4 of the chocolate. Cut 2 tablespoons of butter into small pieces, divide between the apples and place on top of the chocolate.
Add water and remaining 2 tablespoons butter to baking dish. Place the stuffed apples on a plate. Bake for 20 to 30 minutes, until a paring knife goes easily into the apples.
Bake the oven. Place two marshmallow halves on top of the apple halves. Cook until golden brown. Pour in the cooking liquid.
