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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
Calories 303kcal


  • 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.


Calories: 303kcal | Carbohydrates: 34g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 24mg | Sodium: 61mg | Potassium: 164mg | Fiber: 3g | Sugar: 29g | Vitamin A: 312IU | Calcium: 27mg | Iron: 3mg