Ingrid Hoffmann’s Plantains with Mexican Chocolate Sauce
Get into the celebration with some sweet plantains and chocolate.
Prep time: 20 min.
Baking time: 15 to 20 min.
Decoration time: 1 min.
Difficulty: Moderate
What you'll need:
- 8 ounces DOVE® BRAND Dark Chocolate Miniatures
- 3 very ripe plantains (black-skinned)
- 3 tablespoons unsalted butter, chilled, plus extra for buttering the baking dish
- 1 tablespoon brown sugar
- 1 teaspoon plus dash of ground cinnamon
- 1/2 cup heavy cream
- 1/4 teaspoon ground chipotle powder
- 1 teaspoon vanilla
- 1 1/2 cups sour cream, crème fraiche (or crema), or greek strained yogurt
- 1/2 cup lightly toasted chopped M&M'S® BRAND Peanut Milk Chocolate Candies, optional
What to do:
- Preheat oven to 400?. Lightly butter a casserole or baking dish. Cut the ends off of the plantains and peel. Cut them lengthwise on the diagonal into 1/4 to 1/2 inch-thick slices and place in baking dish. Cut 2 tablespoons of butter into small cubes and place the pieces over the plantains. Sprinkle brown sugar and a dash of cinnamon on top and bake, turning once until plantains are soft and golden brown, about 15-20 minutes (you may want to place them under the broiler for a minute at the end in order to fully caramelize them).
- In a small heavy-bottomed saucepan, combine the cream, butter, chipotle powder, vanilla, and remaining 1 teaspoon of cinnamon. Heat over low flame until hot but not boiling, about 2 minutes. Add the DOVE® BRAND Dark Chocolate Miniatures and stir until chocolate is melted and mixture forms a thick sauce.
- Divide plantains among 4 serving dishes, top with a tablespoon of sour cream, crème fraiche or yogurt, and drizzle with chocolate sauce. If using, sprinkle with chopped M&M’S® BRAND Peanut Milk Chocolate Candies and serve.
