mexican desserts

It doesn't get better than this classic Tres Leches Cake from Delish.com. 

Tres Leches Cake

Cooking spray

c. all-purpose flour

baking powder

kosher salt

eggs,

c. granulated sugar, divided

pure vanilla extract

c. milk

c. melted butter, cooled

sweetened condensed milk

evaporated milk

heavy cream

c. sugar

c. cinnamon-sugar

strawberries,

Perfect. This was my first time making a sponge cake; I think it helps to be familiar with macronage.
My wife told me stop baking or we’ll all weigh 300 pounds when this quarantine is over — but she still ate a piece!

Made it for the first time, it’s delicious! I will certainly make it again.

I've used this recipe many times, always turns out perfect. I add lavender along with vanilla. Delicious!

This was a HUGE hit in my house! My husband’s favorite cake, and he loved it!

My first attempt at making and tasting a Tres Leches cake and it was delicious. My sister who is a big fan said that it wasn’t wet enough so I would definitely add more milk next time around ! but it is delicious and I added sliced almonds on top and the crunch is perfect if you like a different texture.

Loved this recipe!  Cake was the perfect density, it didn't get mushy or soggy and had amazing flavor!

This cake was amazing. My guests loved it, asked for seconds and asked for the recipe. Moist and delicious!

This was great for Cinco De Mayo. The whole fam loved it and it was super easy!

Best cake I have ever made. Family all loved it.

This is my 5th time using and making this recipe. I use 2 to 3 extra egg whites but only the 5 yolks that the recipe calls for. It's a huge hit everytime.

Taste very flourish. It’s not airy it’s doughy. Not the best.

I have my Hispanic friends make it they do it the best they make the best food to gracias amiga

I made this a couple of weeks ago and I had so many compliments! It is delicious and not overly sweet, with a light cake texture. Will definitely be making again!

Awesome recipe! Don’t ever have to buy a tres leches cake from a store anymore! Thanks!!!

Ive never had a tres leches cake before and my fiancé said, screw it let’s make one!! Followed this recipe to a T and WOW, this will now be our WEDDING CAKE. Absolutely divine, light, soooo moist and refreshing. Sitting over night too made it that much more delicious. 😍

Fabulous custard-like cake, I poured Amoretto over with the three milks before the whipped cream.  But it doesn’t need it.  Everyone raves about it!  I would definitely make it again.

https://streaming.hearstdigitalstudios.com/3e4c8207-670c-40cc-8ffb-3f638ac91a9c/video_rover_16x9_1080p_hd_1555101767_12449.mp4

You'll want to lick the pan this Tres Leches Cake is so good.

This Is The Only Tres Leches Cake Recipe You Need

This decadently rich and creamy Mexican Dark Chocolate Mousse with Pistachios and Sea Salt is so elegant yet easy to make! It takes less than 30 minutes to whip together and is the definition of gourmet made simple.

Mexican Dark Chocolate Mousse

heavy cream, divided

egg yolks,

dark chocolate (chopped bar or chocolate chips)

cinnamon

cayenne pepper (or more to taste)

corn syrup

butter

sugar

vanilla extract

pistachios

berries

sea salt

dark chocolate

Combine 1/2 cup of the cream with the lightly beaten egg yolks.

In a medium saucepan melt the dark chocolate, corn syrup and butter over medium heat until melted, stirring regularly to combine and prevent the chocolate from burning.

Stir the cinnamon and cayenne pepper into the chocolate mixture until combined.

Add the egg and cream mixture to the chocolate in the saucepan, stirring constantly for 3 minutes.

Remove the saucepan from heat and cool to room temperature.

Beat remaining cream, powdered sugar and vanilla until soft peaks form.

Gently fold the whipped cream into the chocolate mixture until combined and no white streaks remain.

Pour into serving bowls and chill in the fridge (covered with plastic wrap) overnight or for at least 6-8 hours. You can also chill in the freezer for 3 hours if you are in a hurry, although this method is not preferred.

Serve topped with chopped pistachios, goji berries, chopped dark chocolate and flaked sea salt.

Wow, I love this Mexican dark chocolate mousse idea! The flavor
combination is what I go for! And I totally would make the chocolate bowls!! I've been wanting to try this out and have yet to do so!!

Chocolate solves all the problems! Dark chocolate with a hint of cayenne pepper make the perfect combo in this Mexican mousse. Love those elegant edible bowls!

This seriously is heaven in a bowl! Chocolate mousse has always been a fave and I love the added pistachios and sea salt. And those bowls are absolutely adorable!! This is definitely going on the to-make list!

Oh wow, this sounds so fantastic. One question - do you think I could replace the corn syrup with something else? Like maple syrup or honey?

Chocolate mousse is one of my favorites! I love the addition of pistachios!

This looks gorgeous! I love the flavor combination you've got going on. Chocolate mousse is one of my favorite desserts!

I really liked this mousse. The spices were great and I added the amount the recipe called for, but I think I'll add more next time just because I want a little more kick :). I think it made more than 6 servings, so next time I'm also going to use smaller dishes for each portion. It is VERY rich and full of chocolate flavor and as I've gotten older, I find that I can't each as much chocolate in one sitting as I used to.

Churros with chocolate-caramel sauce are the ultimate 30-minute dessert. Here, find out how to fry your own Spanish-inspired snack.

Churros with Chocolate-Caramel Sauce

tbsp. unsalted butter,

c. heavy cream,

cocoa powder

dark chocolate, chopped

olive oil

Vegetable oil,

In a&nbsp;small pot, use a fork to combine sugar and 2 tablespoons water to form wet sand. Cook on medium, swirling pot as necessary, until amber in color, 4 to 5 minutes. Remove from heat and whisk in butter (it will sputter), then whisk in heavy cream, cocoa powder, and salt to dissolve.&nbsp;

Add chocolate and let sit 3 minutes, then stir until melted and smooth (if desired, use an immersion blender to get it extra-smooth and silky).&nbsp;

Make Sauce

In a&nbsp;medium saucepan, cook cinnamon stick on medium until fragrant, about 2 minutes. Add 1 cup water, olive oil, 1 tablespoon sugar, and salt and bring to a boil. Discard cinnamon stick, then remove from heat, quickly stir in flour with a wooden spoon, and let sit.&nbsp;

Heat vegetable oil in a medium saucepan on medium to 350°F on a candy thermometer. Meanwhile, transfer hot churro batter to a large bowl. Using an electric mixer on low, beat 1 minute to cool slightly. Beat in egg (dough will be smooth and shiny). Transfer batter to a pastry bag fitted with a large star tip. Working in 4 batches, squeeze 3- to 4-inch lengths of batter into oil, using scissors to snip off ends. Fry until golden brown, about 4 minutes, then transfer to a wire rack set over a paper towel.&nbsp;

In a small bowl, combine ground cinnamon and remaining 1/2 cup sugar. When churros are cool enough to handle, coat in cinnamon sugar. Serve with chocolate-caramel sauce for dipping.

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Tres Leches Cake

Mexican Dark Chocolate Mousse

Churros with Chocolate-Caramel Sauc...

Top 3 mexican desserts recipes from across the web

The most viewed mexican desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tres Leches Cake

Mexican Dark Chocolate Mousse

Churros with Chocolate-Caramel Sauc...

The most viewed mexican desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine