"Get into the celebration with sweet plantains and chocolate."

plantains with mexican chocolate sauce

Prep Time: 20 min.
Bake Time: 15 to 20 min.
Decoration Time: 1 min.
Difficulty: Easy
Yield: Makes 8 servings.

3 very ripe plantains (black-skinned)
2 tablespoons unsalted butter, chilled, plus extra for buttering the baking dish
1 tablespoon brown sugar
¾ teaspoon plus dash of ground cinnamon
⅓ cup light cream
1/4 teaspoon ground chipotle powder
½ teaspoon vanilla
1 cup DOVE® Brand Dark Chocolate Miniatures
½ cup sour cream, crème fraiche (or crema), or greek strained yogurt, optional
1/4 cup lightly toasted chopped M&M’S® Peanut Chocolate Candies, optional

1. Preheat oven to 400 degrees. 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).
2. 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.
3. Divide plantains among 8 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® Peanut Chocolate Candies and serve.