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

Cook Time 10

Total Time 20

Servings

Calories 303kcal

Author Lea Ann Brown

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

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

Nutrition