This is a recipe for a Spicy Mexican Chocolate Sauce that gets a kick of goodness from Kahlua Coffee Liqueur and a hint of spice from New Mexican chile powder. It’s an adult version of a chocolate treat to use as an ice cream topping and beyond. An easy recipe that’s big with gourmet feel.
What You Can Expect From This Recipe
When I think of chocolate and Mexican food, a savory mole sauce comes top of mind. But how about a Spicy Mexican Chocolate Sauce spiked with Kahlua that makes a great topper for ice cream, churros and beyond.
Did you know that cacao was first cultivated by the people of Mexico? Which makes it easily fall under the Mexican Food category. It was used as a bitter drink enjoyed by the elite in society. We spent one whole day in Culinary School learning about the history of Chocolate, tasting chocolate, and of course cooking with chocolate.
This Spicy Mexican Chocolate Sauce with Kahlua was one of our creations, a rich, creamy, and slightly fiery twist on traditional chocolate sauce. Infused with red chile powder-like the earthy New Mexico Chimayo variety-and a splash of Kahlua, this spicy chocolate sauce delivers bold flavor in just ten minutes.
It's far superior to anything store-bought, thanks to rich unsweetened chocolate and cream, gently melted using a double boiler or a simple stovetop setup.
Not overly sweet, this Kahlua sauce is deeply chocolatey with a subtle kick, making it perfect for drizzling over ice cream or sneaking by the spoonful for a simple treat. Best of all, it stores beautifully in the fridge for up to three months, so dessert is always just a spoon away.
What Is Kahlua?
Kahlua is the secret ingredient that sends this Mexican Chocolate Sauce over the top. But what is it? Directly from the Kahlua website, Kahlua originated in Mexico in 1936. It’s a rum and coffee liqueur which is used in a range of different drinks from coffees to cocktails. Caramel in color, Kahlua boasts a deep rich flavor of real black coffee and indulgent sweet butter. Classic cocktails like the White Russian, Espresso Martini and Black Russian wouldn’t be the same without it.
With that said, let’s take a look:
What’s In Mexican Chocolate Sauce
- Chocolate: For this recipe, I’m using unsweetened chocolate, which I can readily find on the baking aisle at the supermarket. Mexican Chocolate has sugar and cinnamon added. If you can find it, and want to use it, please note you’ll end up with a slightly sweeter flavor profile.
- Sweeteners: We’ll add white granulated sugar and light corn syrup.
- Kosher Salt: Kosher salt is preferred by chefs due to it’s pure salty flavor. Salt is a flavor enhancer and adding it to this Spicy Chocolate Sauce will make the chocolate taste less bitter.
- Red Chile Powder: For a spicy kick of heat. Chimayo Chile Powder preferred.
- Butter: Butter adds fat for a creamier texture.
Step By Step Instructions
- Step 1: Prepare the Chocolate. Ghirardelli unsweetened chocolate is a rich dark chocolate that comes in a flat bar that has been scored. Separate the chocolate into squares.
- Step 2: Cooking The Chocolate Sauce: You’ll need a double boiler pan, or use two pans to create a homemade double boiler. Place all of the ingredients in the pan that you’ll use for the top pan.
- Step 3: Cook The Sauce: Fill the bottom pan ⅓ of the way with water and bring it to a simmer. No need to boil as you don’t want water splashing into the sauce. Place the pan with the chocolate sauce on top, so it doesn’t touch the bottom of the bottom pan. Cook, stirring constantly until sauce is smooth and creamy. Remove from heat and let it cool slightly, done!
How To Make A Double Boiler With Two Pots
A double boiler set up is essential when warming up temperature sensitive ingredients that require gentle indirect heat. Like this chocolate sauce. Hollandaise sauce is another good example. All you need is a medium sized pot and a heat proof metal mixing bowl, or smaller sauce pan that can hover over the water.
I see no reason so spend the lofty price of a double boiler when it’s easy to create the cooking process with two pans. And this is how we learned how to do it in Culinary School. I happen to own two Le Creuset pans that are the perfect size to make a double boiler situation. My 7-quart acts as the bottom pan, and my 3-quart as the top pan. It works perfectly because the smaller pan fits perfectly on top without touching the bottom of the bigger pan.
Serving Suggestions: Elevate Your Desserts
Drizzle this Mexican Chocolate Sauce over:
- Vanilla ice cream is our favorite way. And try it on Snickerdoodle or Cinnamon Ice Cream.
- A slice of pound cake or Angel food cake.
- Chocolate Chip Pancakes.
- Fresh Strawberries or any fresh fruit. Bananas work very well here.
- Drizzle it over Cream Cheese Flan.
- And don’t forget about the traditional way to serve Mexican Chocolate Sauce: As a dipping sauce for Churros.
- I’ve even put a teaspoon of this sauce in my morning coffee.
Storage
- Store Mexican Chocolate Sauce in an airtight container for up to three months. May I suggest a glass container so you can see it’s rich chocolate flavor every time you open the refrigerator door?
- For longer storage freeze in ice cube trays and thaw individual portions as needed.
- To Reheat: 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.
Variations
The beauty of this Kahlua sauce is that you can make it as spicy as you want. Increase or decrease the amount of red chile powder to make it your own.
Frequently Asked Questions
Easy. Simply omit the Kahlua liqueur.
While this is primarily a dessert sauce, experiment by adding a bit into your favorite Tex-Mex style Chili recipe. My son always adds chocolate or chocolate sauce when making chili. A method he learned at a Santa Fe Cooking School. And, next time you’re making a pot roast, glaze it with this sauce, then shred the meat and use for Shredded Beef Tacos. It will bring a Mole vibe to Taco Tuesday.
This Spicy Mexican Chocolate Sauce with Kahlua brings a fusion of sweet, spicy, and boozy flavors to your next dessert and it’s versatile. Whether drizzled over desserts, stirred into drinks, or used as a dip, it will become a go-to chocolate sauce.
Looking for more Chocolate Dessert Recipes?
And if you’re looking for more Mexican themed desserts, don’t miss this recipe for Gelatina con Tres Leches, Mexican Jello, kids of any age go crazy over this one.
Spicy Mexican Chocolate Sauce with Kahlua
Ingredients
- 4 ounces Unsweetened chocolate Ghirardelli is readily available on the baking aisle.
- 2 Tablespoons Butter salted or unsalted
- ¼ Cup Light corn syrup
- ¼ Cup Granulated white sugar
- ¼ teaspoon Kosher salt
- 1 teaspoon New Mexico Red Chile Powder Start with ½ teaspoon and taste for your heat tolerance. You can always add more. I always add 1 teaspoon. Or ancho chile powder.
- ½ Cup Kahlua Liqueur
- ¼ Cup Heavy cream
Instructions
- Prepare the chocolate: Ghirardelli unsweetened chocolate is a rich dark chocolate that comes in a flat bar that is scored. Separate the chocolate into squares.
- Fill the bottom of a double boiler with a few inches of water. Bring the water to a simmer. No need to bring the water to a boil, you don't want water to splash into the chocolate sauce. In top of a double boiler combine all ingredients. Lower the top pan into the bottom pan without letting the top pan rest on the bottom of the bottom pan. Cook, stirring constantly for about 10 minutes, or until the sauce is smooth and creamy.
- 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
Spicy Mexican Chocolate Sauce with Kahlua … It’s What’s for Ice Cream
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you 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.
I made this with 1/2 tsp spice and no Kahlua. Delicious! But after putting on ice cream it hardened. Was chewy and thick. Did I do something wrong? Is there a way to fix this batch?
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.