Mexican Hot Chocolate-Covered Strawberries with Cinnamon & Cayenne
These Mexican Hot Chocolate-Covered Strawberries are rich, spicy, and sweet with the warm flavors of cinnamon and cayenne. A romantic, homemade treat that’s simple yet bold.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 20 strawberries
- Category: Dessert
- Method: No-Bake
- Cuisine: Mexican
Ingredients
1 lb fresh strawberries, washed and dried
8 oz semi-sweet chocolate chips or chopped Mexican chocolate (like Abuelita or Ibarra)
½ tsp ground cinnamon
⅛ tsp cayenne pepper (adjust to taste)
½ tsp vanilla extract (optional)
1 tsp coconut oil or butter (for smoother texture)
Pinch of sea salt (optional)
Instructions
1. Line a baking sheet with parchment paper and ensure strawberries are completely dry.
2. Melt chocolate and coconut oil in a heatproof bowl in the microwave in 20-second bursts, stirring until smooth.
3. Stir in cinnamon, cayenne, vanilla, and a small pinch of sea salt if using.
4. Dip each strawberry into the chocolate, turning to coat, and let excess drip off.
5. Place on the parchment-lined tray and let sit at room temp or chill for 20–30 minutes until set.
Notes
Adjust cayenne for your spice preference—start light.
Use dark chocolate for a more intense flavor.
Don’t skip drying the strawberries—chocolate won’t stick to moisture.
Refrigerate leftovers in a single layer up to 2 days (uncovered or lightly covered).