To make the cake:

• Preheat the oven to 350 F. Line four 6-inch cake pans with parchment circles and spray them with nonstick cooking spray, or brush them with pan release.
• Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and espresso powder, if using, and mix them in.
• In a different bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer running on low, add a quarter of the sifted flour mixture. When the flour streaks have almost all disappeared, add a third of the liquid to the mixing bowl. When that’s incorporated, continue to add the drys and wets in an alternating pattern, ending with the dry ingredients.
• When the dry ingredients are nearly incorporated, stop the mixer. Scrape down the bottom and sides of the bowl with a rubber spatula, and finish mixing the cake by hand.
• Divide the batter between the prepared pans — each should get about 16 oz batter. Bake the cakes at 350 F for about 45 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool the cakes for 15 minutes, then turn them out of the pans and cool completely.
• The cakes can be made several days in advance and kept, well-wrapped and frozen, until ready to use. If you freeze them, make sure they are partially defrosted before using them so they can be cut easily.

To make the black buttercream:

• Place the butter in the bowl of a stand mixer fitted with a paddle attachment. Beat the butter for 2-3 minutes, until light and creamy.
• While the butter is beating, mix together 4 TBPS of milk, the vanilla, and the salt in a small bowl, and stir to help the salt dissolve.
• With the mixer on low, add the milk mixture. At first it will resist coming together, but raise the speed to medium-low and continue to beat it for about a minute, until it comes together and you have a smooth and creamy mixture.
• Sift both cocoa powders together to remove any lumps.
• Turn the mixer back to low and add the cocoa powder. When it’s mixed in, add about half of the powdered sugar.
• Let that powdered sugar incorporate, then add the rest of the powdered sugar. Let it mix, then stop the mixer and scrape down the bottom and sides of the bowl to get any dry pockets.
• Mix at medium speed for 2 minutes, then lower it to the lowest speed and run the mixer for about 5 minutes. If the frosting is very stiff, add additional milk, a teaspoon at a time, until it is creamy, smooth, and easily spreadable.
• Add the black food coloring and mix it in. Add additional coloring if desired. The black color will darken and deepen over time, so if you’re able to make this a day in advance, you’ll have more success getting a true dark black.
• Press a layer of plastic wrap directly on top of the frosting, and store it at room temperature for up to a day, or in the refrigerator for a week, until ready to use. When you’re going to use it, stir it for several minutes by hand with a rubber spatula to remove any air bubbles and restore its creamy texture.

To make the colored buttercream:

• Place the butter in the bowl of a stand mixer fitted with a paddle attachment. Beat the butter for 2-3 minutes, until light and creamy.
• While the butter is beating, mix together the milk, vanilla, and salt in a small bowl, and stir to help the salt dissolve.
• With the mixer on low, add the milk mixture. At first it will resist coming together, but raise the speed to medium-low and continue to beat it for about a minute, until it comes together and you have a smooth and creamy mixture.
• Turn the mixer back to low and add about half of the powdered sugar.
• When that’s mixed in, add the rest of the powdered sugar. Let it mix, then stop the mixer and scrape down the bottom and sides of the bowl to get any dry pockets.
• Mix at medium speed for 2 minute, then lower it to the lowest speed and run the mixer for about 5 minutes. At the end, your frosting should be creamy and smooth.
• Divide the frosting evenly into 6 bowls–each should have a little over a cup of frosting. Add a big squirt of neon food coloring to each bowl and stir well, then add additional coloring if you want a brighter color. All food coloring intensifies over time, so if you’re able to make this several hours or even a day ahead of time, you’ll have brighter colors.
• Press a piece of cling wrap directly on top of the frosting and keep it covered until you’re ready to use it, so it won’t dry out. When you’re ready, transfer each color into a piping bag fitted with a small round #4 tip.

To assemble:

• If your cakes have domed, trim off the tops to make them flat, then slice each cake in half, so that you have eight thin cake layers.
• Leave three of the layers as they are, and for the remaining five, use a 3-inch circle cutter to cut a circle out of the center of the cakes. You can eat the centers, or save for another use. Put one of your intact cake layers on a cake cardboard to be the base of the cake.
• If you are using acrylic discs, put a nonskid pad on your cake turntable, then a 6.5” disc, then another nonskid pad, then top with a cake on a cake cardboard. If you aen’t using discs, just place the cake on a cardboard on your cake turntable with a nonskid pad underneath if you have one.
• Spread about ½ cup of black frosting on top of the base cake layer. Take a second cake layer without the center hole, and place it on top. Spread more frosting on this second layer.
• Now grab those layers with the center holes! Stack them, one on top of the other, with a thin layer of buttercream between each. I like to use a piping bag to pipe a ring of buttercream on the cake rounds, and then spread it evenly with a mini spatula. Try to make sure you’re stacking the cake as straight as possible as you add the layers.
• Take a mini spatula and spread a thin layer of frosting on the walls of the hole inside the cake– this just helps the cake’s stability and also seals in the cake so it stays moist. Refrigerate the cake for 20-30 minutes, until the frosting is firm.
• Fill the hole in the cake with candy of your choice. I recommend candy-covered chocolates like Sixlets or M&Ms, or candies that are individually wrapped. Avoid unwrapped hard candies–they will absorb too much moisture from the cake and will be a sticky mess.
• Add a thin layer of frosting around the top of the cake, and press the final cake layer on top. Spread a thin layer of frosting all over the top and sides of the cake to lock in any crumbs. Refrigerate for at least an hour, until firm.
• To finish frosting the cake, spread a thick layer of frosting on top of the cake and smooth it out all the way to the sides. If you are using acrylic discs: take a second 6.5” disc and place a few dabs of frosting along the outside edge. Press a parchment circle onto the disc, then place the disc parchment side-down on top of the cake. Try to make sure the top disc is in line with the bottom disc.
• Cover the sides of the cake with frosting. Take a tall straight edge and start scraping the extra frosting off, filling in the areas where it’s sparse. As you work, make sure you are holding the scraper in a straight line against both the top and bottom disc. Fill in any frosting gaps, and keep filling and scraping until you’re happy with the buttercream. Chill for at least 20 minutes, then run a hot, thin sharp knife under the top disc so that it pops off. Carefully peel off the parchment from the top.
• If you are not using acrylic discs: Once the top is frosted, spread a thick layer of black frosting along the sides of the cake. Use a metal spatula, bench scraper, or tall straight edge to smooth the frosting into an even layer. Wash the spatula frequently in hot water to make the smoothing process easier.
• Scoop a little more black frosting on top, and spread it almost to the edge. Take a mini spatula and hold it against the cake as you turn it on the turntable, to create a spiral design. Don’t worry about making the cake edges look nice, since those will be covered up later. Chill the cake for at least an hour, until very firm. This is also a good stopping place if you want to refrigerate it overnight.
• To decorate:
• Use a pastry brush to brush the bottom inch of the cake with corn syrup or piping gel, and press sprinkles all around to make a sprinkle border.
• Cut the pinata donkey or other shape of your choice out of cardstock. With one hand hold it against the cake, and with the other lightly trace around it with a toothpick.
• Take one of your frosting bags, and use an up and down motion to make a small zig-zag pattern across the bottom of the shape.
• Once you’ve done your first line, use a different color for the second layer. Make sure you slightly overlap the first layer so that it looks like the second color is laying on top of the first. Keep repeating this design with different colors as you work your way up the pinata shape.
• When the shape is completely filled in, swap the small round tip for a large French star tip for each piping bag. (I used Wilton #8B). Pipe a rope border in alternating colors all along the top edge.
• It’s easiest to cut this cake when it is still chilled, but not straight from the refrigerator. (You want the stability of the cold to keep the slices intact, but straight from the fridge can make the frosting extremely hard.) The candy will roll everywhere once it’s cut, so put it on a rimmed cake stand or plate if you want to avoid that!
• Cut the cake into slices (don’t forget to ooh and aah as the candy pours out) and serve with a few pieces of candy on the side! For the best taste and texture, enjoy this cake at room temperature. Store leftovers, covered, at room temperature for 3 days or in the refrigerator for up to a week.

To Make the Spicy Chocolate Cookies:

• Sift together the flour, cocoa, baking soda, salt, pepper, cayenne, and cinnamon into a large bowl, and set aside for now.
• Combine the butter and both sugars in the bowl of a large stand mixer fitted with a paddle attachment. Cream them together on medium speed for 1-2 minutes, until fluffy and well-combined. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Finally, turn the mixer speed to low and add the flour, mixing until almost all of the streaks are gone. Stop the mixer and finish mixing by hand, scraping the bottom and sides of the bowl with a rubber spatula.
• Wrap the dough in cling wrap and refrigerate for at least an hour, until it’s firmed up enough to easily roll into balls. Preheat the oven to 350 F.
• Line your baking sheets with parchment paper. Take a small scoop of dough (only about 1 inch wide!) and roll it into ball, then roll the dough in granulated sugar. Place the dough ball on the baking sheet, and use the bottom of a glass to flatten it into a disc. Repeat with remaining dough—you should get about 72 small cookies from this batch. Bake the trays for 8-9 minutes, until they’ve spread and are set around the edges but still soft in the middle. Let cookies cool completely before assembling the sandwich cookies.

To Make the Soft Caramel:

• Combine the water, light corn syrup, and granulated sugar in a large saucepan. Place the pan over medium heat, and stir while the sugar dissolves. Brush down the sides of the pan occasionally with a wet pastry brush to remove stray sugar crystals. Bring the mixture to a boil, then stop stirring and insert a candy thermometer. Allow the sugar to cook, undisturbed, until it is a medium amber color and reaches 330 F on the thermometer.
• While the sugar cooks, combine the cream, butter, and salt in a medium saucepan. Place the pan over medium heat and bring the cream to a simmer. Once simmering, remove the pan from the heat and set aside.
• When the caramel has reached 330 F, add the hot cream to the pan carefully—it will splutter, boil, and steam quite a bit, so stand back from the pot! Stir the cream and caramel together. Continue to cook the mixture, stirring occasionally, until it reaches 234 F.
• Remove the pan from the heat and stir in the vanilla extract. Pour the caramel into a heatproof bowl or baking pan. Let it sit at room temperature until it is entirely cool and thickened. It should have a texture that is easily scoopable with a spoon, but it should mostly hold its shape on the spoon and not be too runny. The caramel can be made in advance and kept at room temperature for a week before using. If making it in advance, simply cover the bowl or pan of caramel with cling wrap until ready to use.

To Make the Buttercream:

• Place all of the ingredients in the bowl of a large stand mixer fitted with a paddle attachment. Mix on low speed until the sugar is moistened. Scrape down the sides of the bowl, then beat again on medium speed until light and fluffy, 2-3 minutes. You can add more milk or sugar, if desired, to get the consistency you want.

To Assemble:

• Transfer the buttercream to a piping bag fitted with a large round tip. Place one cookie, bottom-up, on your work surface, and pipe a ring of buttercream along the outside edge. Take a candy scooper or teaspoon and scoop up a small ball of caramel. Place it in the middle of the cookie and gently press a second cookie on top, pressing down so that the caramel is pushed to the edges of the buttercream. Repeat with the remaining cookies until you have 36 sandwich cookies assembled. Refrigerate to firm up the buttercream, about 30 minutes.
• Melt the chocolate candy coating or semi-sweet chocolate in the microwave. (I recommend either using candy coating, or tempering the chocolate following these directions, since regular melted chocolate can get soft, sticky, or bloomed at warm room temperature.) Dip half of a cookie in the chocolate, and let the extra drip back into the bowl. Set the dipped cookie back on a waxed paper-covered baking sheet, and while the chocolate is still wet, sprinkle the top with cocoa nibs, sprinkles, crushed nuts, or your toppings of choice. Repeat until all of the cookies are dipped. Refrigerate the trays briefly to set the chocolate, then serve! For the best taste and texture, serve these cookies at room temperature.

• Heat waffle cone maker: Preheat the waffle cone maker according to the manufacturer's instructions.
• Start waffle batter: In a small bowl, whisk together the flour and salt and set aside for now. In a large bowl, whisk together the eggs and sugar for about a minute, until thick and foamy.
• Finish waffle batter: Add the flour to the egg mixture and stir well, then add the melted butter and milk, whisking until smooth and homogenous.
• Make waffles: Pour a generous spoonful of batter in the waffle cone maker, about 3-4 tablespoons, and quickly use a spatula to spread it in an even layer. Close the lid and cook the waffle for 1-2 minutes, until golden brown. (For the first few waffles, you might need to tweak the cooking time or temperature until you get a feel for how long your particular appliance takes.)
• Shape immediately: Once the waffle is golden brown, use a spatula to ease it off of the maker. Form it into a taco shape—you can use a taco mold if you happen to have one, or set it in the middle of an actual corn taco shell! You can even fold the waffle in half between two upright books until it hardens and can be moved, about 1-2 minutes.
• Finish and cool: Repeat until all of your batter is used. You should get 9-10 tacos from this recipe. Cool the shells completely before you proceed.
• Soften ice cream: Get the ice cream out of the freezer, and let it sit and soften for a few minutes, until it is soft but not melted.
• Melt chocolate: While waiting for the ice cream to soften, melt the chocolate in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating.
• Brush chocolate inside shells, freeze: Use a pastry brush to spread a very thin layer of chocolate on the inside of the waffle shells—this will keep the shells from getting soggy. Put the waffles in the refrigerator or freezer for 10 minutes to firm up the chocolate.
• Fill with ice cream, freeze: Scoop the softened ice cream into the waffle shells, packing it in gently and smoothing the top so it's even with the edges of the waffle. Freeze the ice cream-stuffed waffles until very firm, for at least an hour (or longer, depending on your freezer).
• Prepare chocolate and peanuts: Re-melt the remaining chocolate, and stir the chopped peanuts into the chocolate. Make sure the chocolate is warm and fluid, but not hot to the touch.
• Finish tacos: Working quickly, dunk the edges of a taco into the chocolate, turning it so that the ice cream is entirely sealed under a layer of chocolate. Repeat until all of the tacos have a chocolate coating around the edges. Allow chocolate to harden.
• Serve or store: You can serve the Choco Tacos once the chocolate hardens, or store them in an airtight bag or container in the freezer until ready to serve. Best if eaten within 2-3 weeks.

To Make the Horchata Ice Cream:

• Combine the rice and cinnamon stick in a blender. Blend on medium-high speed for 1-2 minutes, until the rice and cinnamon are finely ground. (It’s okay if your blender produces a coarser mixture—you just want to break them down a little.) Add the cup of milk and blend the milk with the rice until you have a thick, slushy mixture. Pour it into a large container and add the cream, condensed milk, salt, and vanilla. Whisk well, then refrigerate it overnight, or at the minimum 3-4 hours.
• Line a strainer with 4 layers of cheesecloth, and pour the ice cream mixture through the cheesecloth to strain out the rice and cinnamon stick. Churn it in an ice cream maker according to the manufacturer’s directions. When it is finished it will probably have a soft-serve consistency, so place it in the freezer to firm up before scooping and assembling the sandwiches.

To Make the Churros:

• Sift together the flour and 1 teaspoon cinnamon, and set aside for a moment.
• Combine the water, sugar, vegetable oil, and salt in a medium saucepan over medium-high heat. Bring it to a boil, and once boiling, add the flour mixture all at once and stir it in quickly. It will be thick. Continue to stir until the streaks of flour are gone, and the whole thing comes together in a rough, shaggy ball in the middle.
• Transfer the hot ball of dough to the large bowl of a stand mixer fitted with a paddle attachment. Begin to beat on medium speed, and add one of the eggs. At first it won’t come together, but continue to beat until it’s incorporated and the mixture smooths out. Add the other egg and beat until your dough is combined and smooth.
• Fit a pastry bag with your star tip, and fill the bag with churro dough. Cover two baking sheets with parchment or waxed paper. Pipe the dough in a spiral shape into 3-inch circles, keeping the tip close to the baking sheet so the dough is in a very thin layer. You should get about 18-20 circles from one batch.
• Transfer the sheets to the freezer for 10 minutes to chill the dough and make it easier to handle. While the churros are freezing, heat the oil for frying. Pour the oil into a large skillet, so that it’s 1 1/2 – 2 inches deep, and turn the heat to medium. Insert a candy/deep fry thermometer and let the oil heat to 350 F (175 C). Line a baking sheet with several layers of paper towel, and toss the granulated sugar and remaining 3 tsp (1 tbsp) of cinnamon together in a shallow pie pan.
• Once at 350 F, slide a spatula under the frozen churros to release them from the pan. Transfer 2-3 churros to the hot oil and fry them, turning them occasionally so that they brown on all sides.
• When they’re finished, they will be puffed and golden brown on all surfaces. Transfer them to the paper towel-lined baking sheet using a slotted frying spatula, then quickly move them to the cinnamon-sugar bowl and toss them with the sugar until they’re coated. Let the oil come back up to 350 F before frying the next batch. If it gets too hot during the cooking process, remove it from the heat until it cools down again. The goal is to always keep it around 350 F.
• Continue to cook the churros in small batches until they’re all fried and coated with cinnamon sugar. While the churros can be made a few hours in advance, for the best taste and texture, they should be enjoyed on the same day they’re made. To make the ice cream sandwiches, top one with a scoop of ice cream, place another churro on top, and serve immediately!

To Make the Spicy Chocolate Cookies:

• Preheat the oven to 350 F, and cover two baking sheets with parchment paper. Combine the butter and semi-sweet chocolate in a large microwave-safe bowl. Microwave in 30-second intervals, stirring after every 30 seconds, just until the butter and chocolate melt. Stir until smooth, then set aside for a few minutes to allow the chocolate/butter to cool to lukewarm.
• Add the brown sugar and whisk it in. Add the eggs one at a time, whisking well after each addition. After the last egg is added, keep whisking until the mixture becomes smooth and shiny, like chocolate pudding. This might take 1-2 minutes of steady whisking. Add the vanilla and whisk it in.
• In a small bowl, sift together the flour, cocoa, salt, cinnamon, and cayenne. Add the dry ingredients to the wet ones and stir them together with a spatula. Finally, add the mini chocolate chips and stir them in.
• Scoop large spoonfuls of dough onto the baking sheet. You should get about 24 cookies from this batch. Bake the cookies for 9-10 minutes at 350 F, until the outside is puffed and shiny, but the center is still soft. Cool the cookies completely before assembling the ice cream sandwiches.

To Make the Spicy Candied Pecans:

• Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Spread the pecans on the baking sheet and toast them in the oven until dark and fragrant, about 10 minutes. Stir every 3 or 4 minutes.
• While the pecans are toasting, prepare the coating mixture. Microwave the butter in a large microwave-safe bowl until melted. Stir in the brown sugar, maple syrup, cinnamon, salt, and cayenne.
• Once the pecans are fragrant, remove them from the oven and pour the hot nuts into the coating mixture. (Be careful as it might splutter and hiss.) Stir until the nuts are evenly coated, and pour them back onto the foil-lined baking sheet and spread them in an even layer.
• Bake for another 10 minutes, stirring after every 3-4 minutes. After 10 minutes, remove the nuts from the oven and allow them to cool and crisp up on the baking sheet.

To Assemble the Sandwiches:

• Coarsely chop 1 cup of spicy pecans. Let the ice cream sit at room temperature for 5 minutes, just until it starts to soften slightly. Place 1 scoop of ice cream on top of a cookie, and top it with a second cookie. Press down slightly so the ice cream is squished to the edges of the cookie. Take a handful of chopped nuts and press them into the sides of the ice cream. Serve immediately.

To Make the Chocolate Tart Dough:

• Combine the flour, cocoa powder, sugar, and salt in the bowl of a food processor, and pulse briefly until everything is well-blended. Add the cold cubed butter and pulse until it is in small pea-sized pieces. Add the egg yolk and pulse in 5-second bursts until the dough starts clumping together.
• Turn it out of the food processor and knead it lightly several times to incorporate any extra flour and cocoa powder. At this point, the dough can be wrapped and refrigerated for several days. If you’re ready to use it now, spray four 6-inch removable bottom tart pans with nonstick cooking spray. Press the dough into the bottom and sides of the pans in a thin, even layer.
• Freeze the shells for 30 minutes, and while they’re in the freezer, preheat the oven to 375 degrees F. Spray the tops of the tart dough with nonstick spray, then press a sheet of foil into the shells and fill the foil with dry beans, rice, or pie weights. Bake the shells for 10-12 minutes, then carefully remove the foil and weights. Bake for an additional 7-8 minutes to fully bake the shells, until puffed, dry, and fragrant. Let the shells cool completely before filling them.

To Make the Dulce de Leche Filling:

• Remove the paper wrapper from the can of condensed milk. Place it in a slow cooker then fill it with water that comes an inch above the can. Set the slow cooker to low heat, cover it, and leave it to cook for 8-9 hours. (This can be done overnight, so that you wake up to dulce de leche!) Once cooked, carefully remove the can from the water and let it cool completely before proceeding.
• Place the finely chopped white chocolate in a medium bowl. Pour 1/2 cup of heavy cream into a small saucepan and bring it to a simmer over medium-high heat. Pour the hot cream over the chopped white chocolate, and let it sit for 1 minute to soften the chocolate. After a minute, gently whisk the white chocolate and cream together until it is smooth and silky. If chunks of white chocolate remain, microwave the bowl in 10-second increments, whisking well after each one, until they are entirely melted. Finally, add the room temperature butter and salt and whisk them in.
• Separate out 1/2 cup of the white chocolate filling into a small bowl and set aside. To the remaining white chocolate, add the dulce de leche and whisk it in until smooth.
• Separate out 1/2 cup of the dulce de leche filling. Melt the semi-sweet chocolate in a small bowl, then mix the melted chocolate into the 1/2 c of dulce de leche. Add the remaining 2 tbsp of cream to thin out the chocolate mixture, if needed. You should now have a small bowl of chocolate dulce de leche filling, a small bowl of white chocolate filling, and a larger bowl of dulce de leche filling.
• Spoon the dulce de leche filling into the cooled tart shells, filling them about half full. Take a small spoon and dollop small spoonfuls of the 3 different fillings on top of a tart in a random pattern. Take a toothpick and swirl it through the filling to create a marbled pattern. Repeat with the remaining tarts. Depending on the height of your tart shells, you may be left with some excess filling. It is delicious on cookies, crackers, toast, or your fingers!
• Refrigerate the tarts until the filling is set, for about 1 hour. The tarts can be made in advance and kept in an airtight container in the refrigerator for 3-4 days. For the best taste and texture, let them sit at room temperature for about 30 minutes before serving, so the filling is soft and silky.

To Make the Mexican Chocolate Tart Dough:

• Place the chopped Mexican chocolate in the bowl of a food processor, and give it several long pulses until the chocolate is broken down into fine crumbs. Add the flour, cocoa powder, sugar, and salt, and pulse briefly until everything is well-blended. Add the cubed butter and pulse until it is in small pea-sized pieces. Add the egg yolk and pulse in 5-second bursts until the dough starts clumping together.
• Turn it out of the food processor and knead it lightly several times to incorporate any extra flour and cocoa powder. At this point, the dough can be wrapped and refrigerated for several days. If you’re ready to use it now, spray 6 4-inch tart pans with nonstick cooking spray. Press the dough into the bottom and sides of the pans in an even layer.
• Freeze the shells for 30 minutes, and while they’re in the freezer, preheat the oven to 375 degrees F. Spray the tops of the tart dough with nonstick spray, then press a sheet of foil into the shells and fill the foil with dry beans, rice, or pie weights. Bake the shells for 10-12 minutes, then carefully remove the foil and weights. Bake for an additional 8-10 minutes to fully bake the shells, until puffed, dry, and fragrant. Let the shells cool completely before filling them.

To Make the Cinnamon Mousse Filling:

• In a small bowl, stir together the gelatin and the cold water, and let it sit for 5 minutes so the gelatin absorbs the water. While the gelatin is sitting, place the chopped white chocolate in a microwave-safe bowl and microwave in 30-second intervals until melted and smooth. Set aside, then microwave the gelatin mixture for about 15 seconds, until it is liquid. Set the gelatin aside as well.
• In a separate bowl, whisk together the yolks and sugar. Pour the milk into a small saucepan, and heat it until it simmers. Drizzle the hot milk into the egg yolks while whisking, to slowly incorporate the hot milk. Pour everything back into the saucepan and return it to the heat, whisking constantly, just until the mixture thickens enough to coat the back of a spoon.
• Take the pan off the heat and whisk in the melted white chocolate and the melted gelatin. The mixture may clump up a little at first, but keep whisking and it will smooth out. Whisk in the cinnamon, vanilla extract, and salt. Let it sit and cool at room temperature for about 5-8 minutes, until it’s no longer warm to the touch, but has not yet begun to set.
• When the cinnamon mixture has cooled off, whip the heavy cream to firm peaks. Fold the cream into the cinnamon mixture until no streaks remain. Divide the mousse between the tart shells and smooth the tops. Refrigerate until the mousse is completely set, at least 4 hours. Garnish with truffles, chocolate shavings, or anything else you’d like. Store in an airtight container in the refrigerator for up to 4 days.

• Before you prepare the churro dough, start heating the oil for frying. Pour the oil into a large skillet, so that it’s 1 ½ – 2 inches deep, and turn the heat to medium. Insert a candy/deep fry thermometer and let the oil heat to 350 F (175 C), checking it occasionally to make sure that it doesn’t get too hot while you prepare the rest of the recipe. If so, remove it from the heat briefly or turn down the burner so it maintains at 350 F.
• Sift together the flour and 1 tsp cinnamon, and set aside for a moment.
• Combine the water, brown sugar, vegetable oil, and salt in a medium saucepan over medium-high heat. Bring it to a boil, and once boiling, add the flour mixture all at once and stir it in quickly. It will be thick. Continue to stir until the streaks of flour are gone, and the whole thing comes together in a rough, shaggy ball in the middle.
• Transfer the hot ball of dough to the large bowl of a stand mixer fitted with a paddle attachment. Begin to beat on medium speed, and add one of the eggs. At first it won’t come together, but continue to beat until it’s incorporated and the mixture smooths out. Add the other egg and beat until your dough is combined and smooth.
• Fit a pastry bag with your star tip, and fill the bag with churro dough.
• Prepare your work station for frying: mix together the remaining 3 tsp (1 TBSP) of cinnamon and the granulated sugar in a wide bowl or pie pan. Cover a baking sheet with several layers of paper towel. Take a pair of scissors or kitchen shears, and dip the tips into the oil. When your oil reaches 350 F, you’re ready to fry.
• I found this method was easiest for making straight churros: hold the pastry bag vertically about 6 inches from the top of the skillet, so that the tip is at a 90 degree angle to the oil. Begin squeezing the bag so that the churro dough comes out in a long line dangling vertically from the bag. When the churro is about 4 inches long, snip it close to the tip with the oiled scissors, and sort of guide the churro into the oil with the scissors. If it starts to curve, you can dip the scissors in and try to straighten it in the first few seconds. You can fry about 4-5 churros at a time. Watch them carefully, turning them occasionally so that they brown on all sides. Remove them when they’re golden brown and crispy, about 2 ½ – 3 minutes total cooking time.
• Transfer them to the paper towel-lined baking sheet using a slotted frying spatula, then quickly move them to the cinnamon-sugar bowl and toss them with the sugar until they’re coated. Let the oil come back up to 350 F before frying the next batch. You should get about 36 4-inch churros from this recipe. For the best taste and texture, churros should be enjoyed on the same day they’re made.

• Place the chopped chocolate in a medium bowl and set aside briefly. Pour the cream into a small saucepan over medium-high heat, and heat until it just starts to bubble.
• Pour the heavy cream over the chopped chocolate and let it sit for 1 minute to soften the chocolate. Whisk the cream and chocolate together until smooth and fluid, then add the room temperature butter, 1/8 tsp cayenne, and the big pinch of salt. Whisk until everything is shiny and smooth. Taste the sauce, and if you’d like a spicier flavor, increase the cayenne in small amounts until you get a heat level you enjoy.
• This sauce is best served warm. As it cools it will thicken, so you might need to microwave it in short bursts and whisk it periodically to keep it fluid. Spicy Chocolate Sauce can be stored in the refrigerator for up to a week.

• Combine the cream and dark brown sugar in a saucepan over medium heat. Stir while sugar dissolves and mixture comes to a slow boil. Continue to boil, stirring occasionally, until the cream mixture reduces down to 1 cup. This will take around 10 minutes.
• Once it has reduced, stir in the sweetened condensed milk and whisk until everything is well-mixed. Serve dulce de leche sauce warm, and re-warm it in the microwave if it starts to get too thick. Dulce de Leche Sauce can be stored in the refrigerator for up to a week.

• If you’re using fresh mangos, peel them and cut the flesh away from the center pit. Place the fruit in a food processor or high-speed blender, and process until liquefied. Pour the pulp through a fine mesh strainer and measure out 1 1/2 cups of mango puree. If you have extra, save it for a different use. If you’re using frozen mango puree, make sure that it’s defrosted before continuing.
• Combine the mango puree, lime juice, and granulated sugar in a medium saucepan over medium heat, and stir to combine. Cook the mango puree, stirring frequently and scraping the bottom of the pan with a rubber spatula, until it reduces down to 1 cup. This will take about 10-15 minutes. Be sure to stir often so the fruit doesn’t scorch on the bottom.
• Mango Sauce is best served at room temperature or chilled, not warm. Store in the refrigerator for up to 3 days.