Best Mexican Chocolate Sauce Recipes

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CINNAMON CHURROS WITH MEXICAN CHOCOLATE DIPPING SAUCE



Cinnamon Churros with Mexican Chocolate Dipping Sauce image

Provided by Guy Fieri

Categories     dessert

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 10

8 cups canola oil, for frying
1 1/2 cups Mexican chocolate
3/4 cup heavy cream
3 tablespoons unsalted butter
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 cup unbleached all-purpose flour
3 medium eggs
1 cup granulated sugar
2 teaspoons ground cinnamon

Steps:

  • In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 degrees F.
  • For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate. Remove from the heat. With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. Set aside.
  • For the churros: Set a large saucepot over medium heat. Add 1 cup water, the butter, sugar and salt. Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
  • Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes. Do not overcrowd the pot. Fry for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate.
  • To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat. Serve with the chocolate dipping sauce.

GRILLED BANANAS WITH RUM ICE CREAM AND MEXICAN HOT CHOCOLATE SAUCE



Grilled Bananas with Rum Ice Cream and Mexican Hot Chocolate Sauce image

Provided by Reed Hearon

Categories     Milk/Cream     Rum     Ice Cream Machine     Chocolate     Egg     Fruit     Dessert     Frozen Dessert     Banana     Summer     Grill     Grill/Barbecue     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 15

4 firm-ripe bananas
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/4 cup firmly packed brown sugar
For rum ice cream:
2 cups heavy cream
2 cups milk
1 vanilla bean, halve lengthwise
a 2-by 1/2-inch piece lemon zest, removed with a vegetable peeler
2/3 cup firmly packed brown sugar
8 large egg yolks
1/4 cup good-quality dark rum such as Bacardi Black
For Mexican hot chocolate sauce:
1/4 pound (about 1 1/2 tablets) Mexican chocolate* such as Ibarra, chopped
1 cup half-and-half
available at some specialty foods shops

Steps:

  • Prepare grill.
  • Peel bananas and halve lengthwise. In a shallow baking pan large enough to hold bananas in one layer stir together butter and brown sugar and add bananas, tossing gently to coat. Transfer bananas with a metal spatula to an oiled rack set 5 to 6 inches over glowing coals and grill until browned and cooked through, about 2 minutes on each side. (If bananas are difficult to handle you may grill them on 1 side only.)
  • Serve bananas like a banana split with ice cream and chocolate sauce.
  • To make rum ice cream:
  • In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.
  • In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.)
  • Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker. Makes about 1 1/2 quarts.
  • To make Mexican hot chocolate sauce:
  • In a heavy saucepan heat chocolate and half-and-half over low heat, stirring frequently, until chocolate is melted. (The sauce will have a very thin consistency, like that of hot chocolate.) Serve sauce warm. Makes about 1 cup.

MEXICAN CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE



Mexican Chocolate Bread Pudding With Kahlua Caramel Sauce image

Chocolate, Caramel and Kahlua -- need I say more? I have not tried this yet, but it is on my short list of recipes to try.

Provided by DailyInspiration

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 19

2 tablespoons butter, melted
granulated sugar, for dusting the pan
7 egg yolks
1/2 cup sugar
2 cups whole milk
2 cups cream
3 ounces mexican chocolate, coarsely chopped
3 ounces bittersweet chocolate, coarsely chopped
1/4 teaspoon salt
1 teaspoon vanilla
1/8 teaspoon nutmeg
2 tablespoons Kahlua
7 cups brioche bread, cut into 1/2 cubes (crusts removed)
1/2 cup sugar
1/4 cup water
1 pinch cream of tartar
1 cup cream
1 tablespoon Kahlua
powdered sugar, for dusting

Steps:

  • Preheat oven to 375 degrees. Butter 12 ramekins or a large gratin dish. Dust with granulated sugar.
  • Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlua. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.
  • Kahlua Caramel Sauce: Combine 1/2 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlua.
  • To serve: Ladle a layer of sauce onto each plate and unmold the ramekin and put the pudding on top of the sauce; or if in a gratin pan, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.

MEXICAN ICE CREAM SUNDAES WITH CINNAMON-CHOCOLATE SAUCE



Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce image

This sundae melds together all the flavors you crave -- sweet, salty, nutty, chocolaty.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Number Of Ingredients 7

3/4 cup sweetened flaked coconut
2/3 cup heavy cream
6 ounces bittersweet chocolate, broken into pieces
1 teaspoon ground cinnamon
Pinch salt
1 1/2 pints dulce de leche ice cream
1/4 cup redskin or unsalted peanuts

Steps:

  • Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes. (Store at room temperature up to 1 day.)
  • In a medium saucepan over medium-high, bring cream to a boil; remove from heat. Add chocolate, cinnamon, and salt. Let stand 1 to 2 minutes. Whisk until chocolate is melted and mixture is shiny. (Cover and refrigerate up to 2 days; before serving, reheat in a double boiler or the microwave.)
  • Remove ice cream from freezer 15 minutes before serving. Scoop into bowls; top with warm sauce, peanuts, and coconut.

MEXICAN ICE CREAM SUNDAES WITH CINNAMON CHOCOLATE SAUCE



Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce image

Make and share this Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce recipe from Food.com.

Provided by CookingONTheSide

Categories     Frozen Desserts

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 cup sweetened flaked coconut
2/3 cup heavy cream
6 ounces bittersweet chocolate, broken into pieces
1 teaspoon ground cinnamon
1 pinch salt
1 1/2 pints dulce de leche ice cream or 1 1/2 pints vanilla ice cream
1/4 cup redskin peanuts or 1/4 cup unsalted peanuts

Steps:

  • Preheat oven to 350 degrees.
  • Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes (store at room temperature up to 1 day).
  • In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.
  • Add chocolate, cinnamon and salt.
  • Let stand 1-2 minutes.
  • Whisk until chocolate is melted and mixture is shiny (cover and refrigerate up to 2 days; before serving, reheat in double boiler or the microwave).
  • Remove ice cream from freezer 15 minutes before serving.
  • Scoop into bowls; top with warm sauce, peanuts and coconut.

EASY CHURROS WITH MEXICAN CHOCOLATE SAUCE



Easy Churros with Mexican Chocolate Sauce image

Forgo the traditional frying -- and mixing up the batter! -- for this Latin American treat. Instead, bake store-bought puff pastry for churros that are easier to make but full of the same spicy sweetness: Muy delicioso!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h20m

Yield Makes 32 churros

Number Of Ingredients 9

14 ounces all-butter puff pastry
1 egg, beaten
1/2 cup sugar
2 teaspoons ground cinnamon
1 cup heavy cream
8 ounces finely chopped bittersweet chocolate
1/2 teaspoon ancho chili powder
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon

Steps:

  • Churros:Preheat oven to 425 degrees. On a lightly floured surface, roll out puff pastry into a 12-by-16-inch rectangle. Brush lightly with a beaten egg. Fold in half into a 6-by-16-inch rectangle; press out air bubbles, then cut crosswise into 1/2-by-6-inch strips. Twist into spirals, pressing ends to gently adhere. Place 1 inch apart on 2 parchment-lined baking sheets; freeze 30 minutes. Bake, rotating sheets halfway through, until puffed and golden, 20 to 22 minutes. Combine sugar and cinnamon. While still hot, toss half of churros with half of sugar. Repeat with remaining churros and sugar.
  • Mexican Chocolate Sauce:Bring cream to a simmer; pour over chocolate in a heatproof bowl. Let stand for 5 minutes. Add spices; stir until smooth. Serve immediately, with churros.

GRILLED BANANAS WITH MEXICAN CHOCOLATE SAUCE



Grilled Bananas with Mexican Chocolate Sauce image

Provided by Marcela Valladolid

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 7

One 3.2-ounce disk Mexican chocolate, chopped
1/2 cup heavy cream
1/2 cup granulated sugar
2 teaspoons ground cinnamon
4 firm, ripe bananas, peeled, halved lengthwise, cut into 4 pieces each
Vanilla ice cream, softened, for serving
Sweetened shredded coconut, for serving

Steps:

  • In a medium saucepot on medium heat, melt the Mexican chocolate with the heavy cream. Whisk constantly until the chocolate is fully melted, and take care not to burn the chocolate. Turn the heat off and reserve.
  • Preheat a gas or charcoal grill, or a stovetop grill pan, over medium-high heat.
  • In a medium mixing bowl, mix the sugar with the cinnamon until evenly incorporated. Toss the bananas with the sugar-cinnamon mixture until fully coated. Transfer to the grill, flat-side down. Grill until the bananas are browned and the sugar is caramelized, about 2 minutes per side. Transfer the bananas to a serving platter. Drizzle with the Mexican chocolate sauce, sprinkle with some shredded coconut and serve with vanilla ice cream.

WHITE CHOCOLATE MOLE SAUCE (MEXICAN)



White Chocolate Mole Sauce (Mexican) image

An unusual recipe for Mole Sauce that is just divine! Impress your partner or family with this "gourmet" Mexican sauce on your favorite meat. Mole is a very traditional sauce that is found in many authentic Mexican dishes. You can make the sauce up to week ahead of time, leaving the chocolate out. To serve, heat in a saucepan and stir in the white chocolate.

Provided by sassafrasnanc

Categories     Sauces

Time 30m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 15

1/2 cup unsalted peanuts
1/4 cup blanched slivered almond
1/4 cup walnuts
2 cups water
1 cinnamon stick, broken into pieces
2 whole cloves
1 poblano chile, seeded and chopped
2 serrano chilies, seeded and chopped
1 small garlic clove
1/2 Spanish onion, cut into chunks
5 animal crackers, toasted
1/4 cup unsalted butter
1/2 cup white chocolate chips
1/2 teaspoon salt
1/8 teaspoon fresh ground white pepper

Steps:

  • Preheat oven to 350 degrees. Spread peanuts, almonds and walnuts on a jelly-roll pan. Toast in the oven, shaking the pan occasionally, until the nuts are slightly colored and fragrant, 3 to 5 minutes.
  • In a blender, combine the nuts, water, cinnamon stick and cloves; blend until nuts are very finely ground. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Reserve the liquid and discard the solids.
  • In the blender, combine the chiles, garlic, onion and nut liquid. Add the animal crackers; puree until smooth. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Discard the solids.
  • In a large saucepan, heat the butter. Stir in the nut-chile liquid. Simmer, uncovered, over medium heat, scraping the bottom of the pan occasionally with a rubber spatula, until the mixture is the consistency of thick pea soup, about 15 minutes.
  • Stir in chocolate, salt and pepper until the chocolate is melted. Use immediately.

GRILLED POUND CAKE; MEXICAN CHOCOLATE SAUCE & TROPICAL FRUIT



Grilled Pound Cake; Mexican Chocolate Sauce & Tropical Fruit image

Recipe by Michelle Bernstein, From Miami's Hottest Latin Party. This recipe originally appeared in June, 2006. "Here, she tops slices of warm grilled cake with a fantastic Mexican-inspired chocolate sauce flavored with cocoa, cinnamon and chile powder." My girlfriend Judy and I made this for some guests. I was worried about the chile powder in the chocolate and the basil in the fruit salad but it really worked well together and we enjoyed it very much. Judy is friends with Michelle Bernstein so she wanted to try some of her recipes. Judy has lived in Mexico as well as Italy when they left Cuba and then ended up in Miami by way of Lancaster, Pa. So her recipes take me along for the ride. This could be made with pineapple, as well.

Provided by Manami

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1 cup heavy cream
3 tablespoons confectioners' sugar
1 tablespoon dark rum
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream
1/2 teaspoon ground cinnamon
1/2 teaspoon pure dried ancho chile powder
1 cup semi-sweet chocolate chips
1/2 teaspoon pure vanilla extract
1 large mango (peeled and cut into 1/3-inch wedges)
1 medium papaya, halved (seeded, peeled and cut into 1/3-inch wedges)
1 tablespoon coarsely chopped fresh basil
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, softened
6 slices homemade butter pound cake (1 1/4-inch) or 6 slices fresh bakery butter pound cake (1 1/4-inch)
3 tablespoons toasted sliced almonds (to garnish) or 3 tablespoons toasted macadamia nuts, chopped (to garnish)

Steps:

  • MAKE THE WHIPPED CREAM:
  • In a medium bowl, using an electric mixer, softly whip the heavy cream.
  • Add the confectioners' sugar, rum and vanilla and whip the cream until firm peaks form.
  • Refrigerate the whipped cream.
  • MAKE THE CHOCOLATE SAUCE:
  • In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chile powder.
  • Add the chocolate chips and vanilla.
  • Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm.
  • MAKE THE FRUIT SALAD:
  • In a medium bowl, toss the mango and papaya with the basil and vanilla.
  • PREPARE THE POUND CAKE:
  • Light a grill or preheat a grill pan.
  • Butter both sides of the pound cake slices.
  • Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side.
  • Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tablespoons of the warm chocolate sauce and the fruit salad.
  • Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds.
  • Pass the remaining chocolate sauce at the table.
  • **MAKE AHEAD The whipped cream and fruit salad can be refrigerated for up to 4 hours; whip the cream gently before serving. The chocolate sauce can be refrigerated for up to 2 days; rewarm before serving.

Nutrition Facts : Calories 737.9, Fat 60.9, SaturatedFat 25.2, Cholesterol 105.3, Sodium 35.2, Carbohydrate 44.4, Fiber 8.6, Sugar 30.7, Protein 12.7

CHOCOLATE CORNPONE WITH HOT MEXICAN CHOCOLATE SAUCE



Chocolate Cornpone with Hot Mexican Chocolate Sauce image

Provided by Bobby Flay

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 22

1 tablespoon unsalted butter
3 ounces semisweet chocolate, coarsely chopped
1/2 cup all-purpose flour
1/2 cup white cornmeal
1/4 cup sugar
1 tablespoon ancho chili powder
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup buttermilk
1/2 cup sugar
6 large egg yolks
4 ounces semisweet chocolate, melted
2 cups whole milk
1 cup heavy cream
1/2 teaspoon vanilla extract
Hot Mexican Chocolate Sauce, recipe follows
1 1/2 cups heavy cream
2 cinnamon sticks
8 ounces bittersweet chocolate, coarsely chopped
1 tablespoon sugar
2 tablespoons ground toasted almonds

Steps:

  • Preheat oven to 375 degrees F. Butter a 9-inch round cake pan and line the bottom with a disk of parchment paper.
  • Place chocolate in a double boiler over simmering water and stir until melted. Remove from heat and let cool slightly.
  • Whisk together the flour, cornmeal, sugar, chili powder, baking powder, and salt in a large bowl. Stir in the eggs and buttermilk and then stir in the melted chocolate. Scrape batter into the prepared pan and bake for 18 to 20 minutes. Cool in the pan on a rack.
  • Once the bread is cool, break into 1-inch chunks and spread in the bottom of a 2-quart baking dish.
  • Whisk together the sugar and yolks in a large bowl until pale. Whisk in the melted chocolate, milk, cream, and vanilla extract until combined.
  • Using a fine sieve, strain the custard over the bread chunks. Press on the bread chunks so that they are soaked in the custard mixture. Place the pan in a roasting pan and fill the roasting pan halfway with hot water. Bake for 40 minutes or until the custard is set. Remove and let cool on a rack for 30 minutes before serving. This is best served warm. Spoon into bowls and drizzle with the Hot Mexican Chocolate Sauce.
  • Bring heavy cream and cinnamon sticks to a simmer in a small saucepan. Remove from the heat and let steep for 15 minutes. Remove the cinnamon sticks, add the chocolate and sugar, and cook over low heat until the chocolate is completely melted. Stir in the almonds and transfer to a small pitcher. Keep hot.;

DULCE DE LECHE ICE CREAM WITH FRESH STRAWBERRIES AND MEXICAN CHOCOLATE SAUCE



Dulce de Leche Ice Cream with Fresh Strawberries and Mexican Chocolate Sauce image

Provided by Jill Silverman Hough

Categories     Milk/Cream     Chocolate     Dessert     Kid-Friendly     Quick & Easy     Cinco de Mayo     Strawberry     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 6

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2/3 cup whipping cream
1 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 pints dulce de leche ice cream
4 cups fresh strawberries (about 1 pound), hulled, quartered

Steps:

  • Place first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water; stir until smooth.
  • Divide ice cream among 6 bowls. Sprinkle berries over. Spoon warm or room-temperature sauce over.

MEXICAN CHOCOLATE SAUCE



Mexican Chocolate Sauce image

Categories     Sauce     Chocolate     Dessert     Quick & Easy     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

8 ounces Mexican chocolate*, chopped
1/2 cup water
1/4 cup heavy cream
1 tablespoon Kahlúa or other coffee-flavored liqueur
*available by mail from Kitchen, 218 Eighth Avenue, New York, NY 10011, tel. (212)243-4433

Steps:

  • In a metal bowl set over a saucepan of barely simmering water combine chocolate and water and stir until chocolate is melted and sauce is somewhat smooth, about 20 minutes. (Most of the water will have evaporated and mixture will have thickened slightly.) Remove bowl from heat and stir in cream and liqueur until combined well. Cool sauce completely and transfer to a jar with a tight-fitting lid. Sauce keeps, covered and chilled, 1 month. Serve sauce over ice cream.

MEXICAN STYLE TEMPURA WITH A CHILI CHOCOLATE SAUCE



Mexican Style Tempura with a Chili Chocolate Sauce image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 Servings

Number Of Ingredients 23

6 ounces canola oil
1 1/2 cups all-purpose flour, divided
1/2 cup cornstarch
2 tablespoons Sabor Italia, recipe follows
6 egg whites
Water, for consistency
2 chicken breasts, pounded thin and sliced
4 large shrimp, peeled and deveined
1 poblano chile, grilled, peeled, seeded and diced
1/2 onion, diced
2 tablespoons Sabor Italia, divided, recipe follows
2 ounces red wine
1/4 cup milk chocolate
2 tablespoons chili powder
1/4 cup canned tomatoes
2 tablespoons freshly chopped cilantro leaves
2 tablespoons kosher salt
1/4 teaspoon freshly cracked black pepper
2 tablespoons granulated garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon crushed red pepper flakes

Steps:

  • Preheat oven to 400 degrees F and preheat 6 ounces canola oil to 400 degrees F.
  • For the tempura: In a small mixing bowl, add 1 cup flour, cornstarch, Sabor Italia, egg white and enough water to have a pancake-like consistency. Mix until thoroughly combined.
  • Thread chicken slices onto wooden skewers. Season, to taste, with Sabor Italia. Dredge the skewers into 1/2 cup flour and then into prepared batter. Place skewers immediately into preheated oil and fry until golden brown. Place onto a baking sheet and finish in the oven, about 5 minutes. Do the same for the shrimp.
  • For the sauce: In a medium saute pan over medium-high heat, saute the poblano, onions and a pinch of Sabor Italia. Add the red wine and chocolate and stir until combine. Add the chili powder and remaining Sabor Italia and stir until thickened. Add the chopped tomatoes and stir. Continue to cook for another 5 minutes. Remove from heat and stir in cilantro leaves.
  • Place skewers on a platter and top with sauce.
  • For the Sabor Italia: In a small bowl, combine all ingredients and store in an airtight container for up to 6 months

MEXICAN CHOCOLATE SAUCE



Mexican Chocolate Sauce image

Make and share this Mexican Chocolate Sauce recipe from Food.com.

Provided by Sharon123

Categories     Sauces

Time 30m

Yield 1 1/4 cups

Number Of Ingredients 5

8 ounces mexican chocolate, chopped
1/2 cup water
1/4 cup heavy cream
1 tablespoon Kahlua (or concentrated coffee)
1 teaspoon vanilla

Steps:

  • In a metal bowl set over a saucepan of barely simmering water combine chocolate and water and stir until chocolate is melted and sauce is somewhat smooth, about 20 minutes. (Most of the water will have evaporated and mixture will have thickened slightly.) Remove bowl from heat and stir in cream, liqueur(or coffee), and vanilla until combined well.
  • Cool sauce completely and transfer to a jar with a tight-fitting lid. Keep the sauce, covered and chilled, up to 1 month. Serve sauce over ice cream.

Nutrition Facts : Calories 988.9, Fat 45.9, SaturatedFat 26.6, Cholesterol 65.2, Sodium 26.8, Carbohydrate 146.6, Fiber 7.3, Sugar 130.8, Protein 7.6

MEXICAN CHOCOLATE SAUCE



Mexican Chocolate Sauce image

Make and share this Mexican Chocolate Sauce recipe from Food.com.

Provided by Susie in Texas

Categories     Dessert

Time 10m

Yield 10 serving(s)

Number Of Ingredients 7

4 ounces unsweetened chocolate
2 tablespoons butter or 2 tablespoons margarine
1/4 cup light corn syrup
1/4 cup sugar
1 dash salt (optional)
1/4 cup Kahlua
1/4 cup cream

Steps:

  • In top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes.
  • Serve over pound cake or ice cream.
  • To store, pour into a jar and cover.
  • Sauce keeps in refrigerator up tp 3 months.
  • To warm sauce, set jar in pan of hot water over low heat.

Nutrition Facts : Calories 160.8, Fat 10.1, SaturatedFat 6.3, Cholesterol 12.7, Sodium 30.9, Carbohydrate 18.4, Fiber 1.9, Sugar 10.6, Protein 1.6

MEXICAN CHOCOLATE SAUCE



Mexican Chocolate Sauce image

_**Editor's note:** The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, [](http://astore.amazon.com/epistore-20/detail/1580088341)_[Raw](http://astore.amazon.com/epistore-20/detail/1580088341).

Provided by Charlie Trotter

Yield Yield: 1 1/2 cups

Number Of Ingredients 4

1 cup Chocolate Fudge-Almond
1/4 cup filtered water
2 tablespoons plus 1 teaspoon maple syrup
1/2 teaspoon freshly ground cinnamon

Steps:

  • Combine all the ingredients in a bowl and whisk together vigorously. Use immediately, or store in a covered container in the refrigerator for up to 2 weeks.

MEXICAN CHOCOLATE SAUCE



Mexican Chocolate Sauce image

Drizzle Mexican Chocolate Sauce over ice cream or pound cake for added sweetness. Or, use this Mexican Chocolate Sauce as dipping sauce for churros!

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 8 servings, 2 Tbsp. each

Number Of Ingredients 6

2 oz. BAKER'S Unsweetened Chocolate
1/3 cup brewed double-strength MAXWELL HOUSE Coffee, any variety
1/2 cup sugar
3 Tbsp. butter
1/4 tsp. ground cinnamon
1/4 tsp. vanilla

Steps:

  • Microwave chocolate and coffee in large microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted.
  • Stir in sugar. Microwave on HIGH 2- 1/2 to 3 min. or until sugar is dissolved, stirring after each minute.
  • Add butter, cinnamon and vanilla; stir until butter is completely melted. Serve warm.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 35 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 12 g, Protein 1 g

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