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Busy holiday decorating, entertaining and shopping calls for Marie Callender’s pot pies and rich & creamy Mexican hot chocolate mousse.
During the holidays, everyone usually gathers at our house. This Thanksgiving was no exception. We had ham, mashed potatoes and gravy, green bean casserole, rolls, and, of course, a huge turkey.
We all know what a huge turkey means. Leftovers. Turkey sandwiches, turkey pot pie, turkey, turkey, turkey. We were all pretty tired of eating turkey. What we were craving, was beef. Delicious, juicy, tender beef. But, with all the holiday decorating and shopping I had done last week, I really wanted the family to have a nice dinner together, but I wasn’t in the mood to prepare a full-blown roast beef dinner.
So, while I was shopping at Walmart, I decided to check out their frozen entree section. I was about half way down the aisle when I saw some Marie Callender’s pot pies. And they were beef. Problem solved.
It was just the kind of meal I was looking for. Juicy, tender beef with vegetables in a rich gravy all wrapped up in a flaky crust. Bonus- I didn’t need to do anything but turn the oven on and pop them in. That means more much needed family time. All I had to do now was find a dessert to round off the meal.
I don’t know about you, but when the weather gets cold, I love drinking hot chocolate, especially Mexican hot chocolate. Inspired by this, I thought I’d whip up some Mexican hot chocolate mousse. It’s just about the easiest dessert I’ve ever made. It does take a few hours of chill time in the fridge, but other than that, you can make it pretty quickly.
The Marie Callender’s pot pies combined with my easy Mexican hot chocolate mousse made up the perfect easy meal I was looking for.
To make the mousse, I simply melted the chocolate chips, then added them, along with all the other ingredients, to my blender and combined them on low for about one minute.
Then, I simply poured the mixture into six 8 ounce dessert cups.
After letting them cool for a few minutes, I wrapped them in plastic wrap and put them in the fridge to chill for several hours.
Once they were perfectly set, and we were ready to eat them, I topped them with some whipped cream.
Flavors of cinnamon, nutmeg and a touch of cayenne make this Mexican hot chocolate mousse rich & creamy
15 minPrep Time
15 minTotal Time
Yields 6
Save RecipeIngredients
- 1 3/3 cup semi sweet chocolate chips
- 1 1/2 cups boiling water
- 1/4 cup plus 2 tablespoons prepared coffee
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 pinch of cayenne pepper
- 4 eggs
- Whipped cream for garnish
Instructions
- In medium microwave safe bowl, melt chocolate in 45 second increments, stirring after each; set aside
- In a blender, combine boiling water, coffee, vanilla, cinnamon, nutmeg, cayenne, eggs and melted chocolate
- Blend on low until combined, about one minute
- Gently tap blender pitcher to bring bubbles to surface; wait a few minutes to let bubbles pop
- Pour into six 8 ounce dessert or custard cups
- Allow to cool before wrapping plastic wrap
- Put in fridge to set, about 6 hours
- Top with whipped cream before serving, if desired
- Calories 1737
- Total Fat: 102 g 156.92%
- Saturated Fat: 60 g 300%
- Cholesterol: 0 mg 0%
- Sodium: 438 mg 18.25%
- Potassium: 1697 mg 48.49%
- Total Carbohydrate: 225 g %
- Sugar: 185 g
- Protein: 29 g
- Vitamin A: 2.46%
- Calcium: 180 mg 18%
- Iron: 11 mg 61.11%
Click Here For Full Nutrition, Exchanges, and MyPlate Info
Need more inspiration? Check out these other great recipes.
Be sure to visit the Marie Callender’s website to learn more about their pot pies.
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