Spicy Mexican Chocolate Sauce with Kahlua

Mexican chocolate sauce over vanilla ice cream topped with a raspberry.

Spicy Mexican Chocolate Sauce with Kahlua

This is a recipe for homemade 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 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

Tips For Success: How To Make A Double Boiler With Two Pans

I don't see any 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.

All you need is a medium sized sauce pot and a heat proof metal mixing bowl, or smaller pot that can hover over the water without touching the bottom of the bottom pan.

This recipe makes approximately 2 cups of Chocolate Sauce.

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