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Baked Apples with Mexican Chocolate

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    Mexican chocolate is a solid disk of bittersweet chocolate flavored with cinnamon. It's commonly labeled "hot chocolate" or "drink mix" and is available at most major supermarkets.
    Martha Stewart Living, September 2008
    • Prep Time 15 minutes
    • Total Time 45 minutes
    • Yield Serves 4
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    Ingredients

    • 2 medium apples
    • 5 large marshmallows, 1 quartered, 4 halved crosswise
    • 1 ounce Mexican chocolate, coarsely chopped
    • 2 ounces (4 tablespoons) unsalted butter
    • 2 tablespoons water

    Directions

    1. Preheat oven to 400 degrees. Halve each apple lengthwise. Using a melon baller or grapefruit spoon, scoop out seeds, forming a small crater in center of each half.
    2. Fill each crater with 1 marshmallow quarter and 1/4 of the chocolate. Cut 2 tablespoons butter into small pieces, and divide among apples, placing over chocolate.
    3. Place water and remaining 2 tablespoons butter in a baking dish. Place filled apples in dish. Bake until a paring knife inserted into apples meets no resistance, 20 to 30 minutes.
    4. Set oven to broil. Top each apple half with 2 marshmallow halves. Broil until golden brown. Drizzle with juices.

    Cook's Note

    Cooking times for different types of apples vary; begin checking for doneness after 20 minutes.

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