2000s Recipes + Menus

Mexican Turtle Chocolate Mink

Serves 2
  • Active time:15 min
  • Start to finish:1 3/4 hr
December 2005
Megan Gill-Kopp won our September 2005 Cook the Cover contest with her delicious recipe for Mexican Turtle Chocolate Mink.

“I have made some simple changes to create a Mexican twist to
Gourmet’s Chocolate Mink recipe,” she writes. “I have added cinnamon to the chocolate batter. In addition, I have topped the dessert with a Mexican caramel, cajeta, and toasted pecans. Living in San Diego has opened my eyes, and taste buds, to the wonderful flavors of Mexican cuisine. I couldn't help adding some of those flavors to this recipe.”

Editors' Note:
Cajeta (goat's milk caramel) is available at many supermarkets, some Latino markets and specialty foods shops, and from amazon.com.
  • 2 tablespoons unsalted butter, cut into pieces, plus additional for greasing ramekins
  • 3 oz bittersweet chocolate (not unsweetened), chopped
  • 1 large egg, separated
  • Pinch of salt
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon sugar
  • 4 tablespoons cajeta (Mexican caramel)
  • 4 tablespoons toasted chopped pecans
  • Put oven rack in middle position and preheat oven to 350°F. Butter 2 oven-safe bowls or ramekins.
  • Melt chocolate and butter in heavy saucepan over very low heat, stirring until smooth. Remove bowl from heat and cool, stirring occasionally, 5 minutes. Whisk in egg yolk, salt, and ground cinnamon until combined. Beat egg white in a bowl with an electric mixer at medium-high speed until it holds soft peaks. Gradually add sugar, beating, and continue to beat until white just holds stiff, glossy peaks. Whisk about one fourth of white into chocolate mixture to lighten, then fold remaining white gently but thoroughly.
  • Divide batter between bowls or ramekins. Cover each bowl with small squares of foil and crimp foil tightly around rim. Place a baking dish in oven and pour hot water (easiest with a teakettle) into dish. Carefully place ramekins into baking dish. Make sure foil is above water. Bake until puddings are set, about 30 minutes. The desserts will be slightly gooey to the touch.
  • Transfer bowls to a rack and cool puddings, uncovered, about 1 hour. Just before serving, unmold puddings into serving bowls or onto a plate. First, unmold desserts by taking a knife and running it along the edge of the ramekin. Second, place ramekins into a bowl with hot water for about 15 seconds. Turn ramekin upside down and tap bottom. Top each pudding with 2 tablespoons of cajeta and 2 tablespoons of chopped pecans that have been toasted.
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