Mexican Chocolate Sauce

Mexican Chocolate Sauce

Did you know?

No excuse is usually needed for eating chocolate, but if you should require one, here are a couple to choose from:

  • Cacao was first cultivated by the indigenous peoples of Mexico, so it is one of the most Mexican of foods.
  • Chocolate was used by ancient Mexicans as both a currency (cacao beans were “money”) and to make a bitter drink enjoyed only by the elite.

This is a basic recipe, a starting place. Don´t be afraid to tweak the ingredient proportions according to taste and/or to the use you will give your chocolate sauce. Increase or decrease the sugar to your liking. Omit the liqueur, if you prefer. Use more cream for a looser, more pourable sauce; use more solid chocolate for a thicker sauce that will harden more upon cooling (for use as a ganache or for making chocolate truffles, for example).

Ingredients

  • 6 ounces dark chocolate, chopped or grated, or 1/2 cup dark chocolate chips
  • 1/2 cup heavy cream, at room temperature
  • 1 teaspoon cinnamon
  • 2 teaspoons​ coffee liqueur, such as Kahlúa
  • 1 tablespoon sugar
Steps to Make It

  1. Melt the chocolate. The chocolate does not need to actually cook at all, just melt completely. Use one of the following methods:
    Microwave method: Place chocolate and heavy cream in a microwave safe bowl. Cook in microwave for a minute or so, making sure to stir every 20 seconds. Stop microwaving when mixture is smooth.

    Direct stove-top method: Place chocolate and cream in saucepan over low heat. Stir constantly until mixture is smooth. (Note: Be very careful when using this method, as a moment of inattention can lead to the chocolate’s burning).
    Hot water bath method: Place chocolate and cream in a metal bowl. Place the bowl in pan of very hot water in such a way that the water comes one-third to half the way up the sides of the bowl. Stir ingredients gently until mixture is smooth.

  2. Stir in the cinnamon, coffee liqueur, and sugar. Pour into a serving dish and enjoy.

    Any leftover sauce can be stored in a tightly covered glass jar in the refrigerator for a week or so. Reheat before using.