Baked Apples with Mexican Chocolate
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
- 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
- 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.
- 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.
- 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.
- Set oven to broil. Top each apple half with 2 marshmallow halves. Broil until golden brown. Drizzle with juices.
Cooking times for different types of apples vary; begin checking for doneness after 20 minutes.
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