This is a recipe for a Mexican Chocolate Sauce that gets a kick of goodness from Kahlua Coffee Liqueur and New Mexican chile powder. It’s an adult version of a chocolate treat to use as an ice cream topping and beyond.
I was browsing the index section under “C” for chocolate in my Simply Simpatico Cookbook the other day, looking for something chocolate-y. Maybe a mole sauce recipe? After all, when you think Mexican and Chocolate, mole does come to mind.
I noticed the title of this Mexican Chocolate Sauce and decided to take a look. When I saw the ingredient list included Kahlua, I sent Bob to the liquor store and myself to the grocery for the ingredients I needed.
And by the way, Simply Simpatico is a Jr. League cookbook from New Mexico. I learned of it in Culinary School, after I carried on about how much I loved New Mexico food. This post contains affiliate links for your convenience.
And I’m so glad I ran across this recipe. A wonderful creamy chocolate sauce, not complicated at all, it’s super easy to make.
It takes about ten minutes and is much better than any store bought. Purchased chocolate sauces just won’t taste the same after you sample this fresh, rich and very chocolate-dense recipe.
You’ll need a double boiler to make this. If you don’t own one, you’ll need to create a stove top effect to melt semi-sweet chocolate squares along with some cream.
My make-shift operation consisted of my Le Creuset Dutch Oven for the water and my All Clad saucepan for the chocolate mixture. It worked like a charm.
Mexican Chocolate Sauce:
Chocolate and cream are such ideal partners. The recipe didn’t call for New Mexico Chimayo chile powder, but you bet I added some.
And with Kahlua and chile powder you have the making of a unique chocolate sauce. And the best part, it keeps in the refrigerator for three months, so you can sneak some here and there for an afternoon treat.
It’s not too sweet, it’s rich, creamy and decadent and it turns vanilla ice cream into a rock star. So if you’re looking for chocolate dessert recipes you can promptly add this one to your files.
Drizzle this Mexican Chocolate Sauce over:
- Vanilla ice cream
- A slice of pound cake
- Chocolate Chip Pancakes
- Fresh Strawberries
- Over toasted angel food cake
Looking for more Chocolate Dessert Recipes?
- Pepita Mexican Chocolate Cake
- Easy Chocolate Tart Recipe
- Cheesecake Black Bottom Chocolate Cupcakes
- Orange Chile Brownies
- Chocolate Mint Brownies
Recipe for Homemade Mexican Chocolate Sauce:
I hope you give this homemade chocolate sauce recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
And if you’re looking for more Mexican themed desserts, don’t miss this recipe for Gelatina con Tres Leches, Mexican Jello, kids love this one.
Mexican Chocolate Sauce
Ingredients
- 4 ounces unsweetened chocolate
- 2 Tablespoons butter
- ¼ Cup light corn syrup
- ¼ Cup sugar
- 1 dash salt
- ½ teaspoon New Mexico Red Chile Powder or ancho chile powder
- ½ Cup Kahlua
- ¼ Cup heavy cream
Instructions
- In top of a double boiler combine all ingredients and cook, stirring constantly for 10 minutes.
- Serve over pound cake or vanilla ice cream.
- To store, pour into a jar and cover. Sauce keeps in refrigerator up to 3 months. To warm sauce, set jar in a pan of hot water over low heat. Or microwave for 10 seconds at a time, stirring each time, until you reach the consistency you like.
Notes
Nutrition
Mexican Chocolate Sauce with Kahlua … It’s What’s for Ice Cream
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Go easy in Chile pepper. Works with half n’ half, and just a touch of sugar if use chocolate chips. Can’t mess up this recipe. Easy and delicious… and unusual. ☺️
Looks yummy and very creative
Chocolate w/chiles and a spice and kick…omg, I can eat by the spoonsful!!
Nothing better than a spicy chocolate sauce! OMG, love this recipe!!
Having spent a week in a home of friends who live in Mexico, I discovered real Mexican food. This sauce with chocolate and chilies is just dang dreamy!!
Real Mexican food is very special. And makes me angry at some of our Americanized dishes we call by that name! Good to hear from you Robin.
Chocolate and chili of any kind is a flavor combination that I like.
Lea Ann, sounds wonderful! And I always have that stuff (except the corn syrup) on hand, so I’m good to go! I’ll start slow with the chili powder and build.
Looks great. Must try.
My kind of sauce, it looks so good.
You are my kind of cook! You see a recipe and start the troops moving – the husband to the liquor store and you to the grocery store. 🙂 Well, it certainly looks like it was well worth the effort. IMO red chile and chocolate is a match made in heaven. Can’t wait to make this. Just added Kahlua to the husband’s liquor store list. 🙂
This looks wonderful! Chocolate and chile is always a good combo. No need for me to go to the liquor store — I have some Kahlua on hand. 🙂 Good recipe — thanks.
this is so decadent I would drink this with a straw YUM!
It just dawned on me that I have not been seeing any posts from you and I don’t know why they are not showing up in my reading list so I’m off to see why – don’t want you to think I have dumped your blog – it’s my favorite.