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Mexican Chocolate Sauce

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Submitted by Meldoy

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

YIELD

10 servings

PREP

20 min

COOK

10 min

READY

30 min

This Mexican-style chocolate sauce is dark, rich, and spiked with Kahlua coffee liqueur for a warm, boozy depth that plain hot fudge can’t match. Pour it over ice cream, drizzle it on pound cake, or spoon it into a cup of hot milk for the richest drinking chocolate you’ve ever had.

Cooking everything together in a double boiler for 10 minutes lets the unsweetened chocolate melt smoothly into the butter, cream, and corn syrup without any risk of scorching. The constant stirring keeps the texture silky and prevents the sugar from crystallizing.

The Kahlua isn’t just for flavor. The alcohol helps the sauce stay pourable even when cold, so you can pour it straight from the jar in the fridge without reheating. Though warming it in a pan of hot water brings out the best aroma and flow.

This sauce stores in a sealed jar for up to three months in the refrigerator, making it a fantastic homemade gift.

Chef Tips

  • Use unsweetened chocolate for the deepest, most intense flavor. Semisweet makes the sauce too sweet since there’s already sugar and corn syrup in the mix.
  • Stir constantly for the full 10 minutes. Walk away and the bottom scorches, leaving you with gritty bits in an otherwise smooth sauce.
  • Pour into a warm jar while the sauce is still hot. Cold glass can cause the chocolate to seize.
  • Reheat gently in a pan of hot water, never in the microwave. Microwaving causes uneven heating and can break the emulsion.

Variations

  • Spicy Mexican chocolate: Add a pinch of cayenne pepper and a ¼ teaspoon of cinnamon for a traditional Mexican hot chocolate flavor.
  • Bourbon chocolate: Swap the Kahlua for bourbon for a deeper, smokier kick.
  • Non-alcoholic: Replace the liqueur with strong brewed coffee for the same mocha flavor without the alcohol.

Ingredients

4 115.6
OUNCES ML/G UNSWEETENED CHOCOLATE
2 30
TABLESPOONS ML BUTTER
or margarine
¼ 59
¼ 59
CUP ML SUGAR
1 1
DASH DASH SALT *
¼ 59
CUP ML LIQUEUR
coffee flavor, such as kahlua *
¼ 59
CUP ML CREAM

Directions

In top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes.

Serve over pound cake or ice cream.

To store, pour into a jar and cover.

Sauce keeps in refrigerator up to 3 months.

To warm sauce, set jar in pan of hot water over low heat.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 107 57% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 25mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 
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