This recipe makes a delicious topper for your ice cream or a great dipping sauce for churros—and has many other delicious uses, besides. See our list of uses and variations of Mexican Chocolate Sauce below the recipe.
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.
- 6 ounces (170 grams) dark chocolate, chopped or grated OR 1/2 cup dark chocolate chips
- 1/2 cup heavy cream, at room temperature
- 1 teaspoon ground cinnamon
- 2 teaspoons coffee liqueur (such as Kahlua)
- 1 tablespoon white sugar
Note: 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).
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 1/3 to ½ way up the sides of the bowl. Stir ingredients gently until mixture is smooth.
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.
What to Use Chocolate Sauce For?
Pour your delicious Mexican Chocolate sauce on:
fruit such as bananas, cherries, or strawberries
pound cake or bread pudding
oatmeal or other hot cereals
Use it as a dipping sauce for:
Pretzels or other salty snacks
Slices of apples or pears
Doughnuts and other pastries
Add it to:
Milk, hot or cold
Smoothies or milkshakes
Coffee (hot or cold) for a mocha drink
Whip it to make a mousse.
Variations on Mexican Chocolate Sauce
Add some spicy heat by mixing in a bit of ground chile (such as chile piquín or powdered chipotle) together with the cinnamon. Start with ¼ teaspoon ground chile, test, and add more until the sauce is as hot as you like it. (Note: Do not use “chili powder”—the spice mix used to make chili soup—as that generally contains cumin and other ingredients that do not pair particularly well with chocolate.)
Use dark brown sugar or grated piloncillo instead of white sugar for added flavor.
Trade the Kahlua for another, less-well known, Mexican liqueur such as Guayacura Damiana, Agavero, Reserva del Señor Almendrado, or Kalani Coconut Liqueur
Play around with the spices used. Add a pinch of cloves or trade the cinnamon for a teaspoon of “pumpkin pie spice” (which is usually a mixture of cinnamon, nutmeg, ginger, and allspice).
Use Mexican (the round tablets used in Mexico for preparing hot chocolate, such as Ibarra or Abuelita brand) instead of dark chocolate for a more rustic sauce. Cut the amount of ground cinnamon in half, as these products already include some spices.
Edited by Robin Grose