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Spicy Mexican Chocolate Sauce in a class bowl with a copper stand. Topped with a fresh raspberry

Mexican Chocolate Sauce

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.

Course Dessert
Cuisine Southwestern Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Cooking On The Ranch


  • 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


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

  2. Serve over pound cake or vanilla ice cream. 

  3. 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.

Recipe Notes

Add more or less chile powder depending on your tolerance for spice.