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
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. Your feedback is valuable to me for developing future recipes. And if you have a favorite chocolate sauce recipe, let me know, I’d love to give it a try.
This is a recipe for homemade hot chocolate sauce that is perfect to drizzle on Vanilla Ice Cream. This Mexican Chocolate Sauce gets a kick of goodness from Kahlua Coffee Liqueur and New Mexican chile powder. An adult version of a chocolate treat to use as an ice cream topping and beyond.
- 4 ounces unsweetened chocolate
- 2 Tablespoons butter
- 1/4 Cup light corn syrup
- 1/4 Cup sugar
- 1 dash salt
- 1/2 teaspoon New Mexico Red Chile Powder or ancho chile powder
- 1/2 Cup Kahlua
- 1/4 Cup heavy cream
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.
Add more or less chile powder depending on your tolerance for spice.