1/2 cup heavy cream (at room temperature), Add some spicy heat by mixing in a bit of ground chile (such as chile piquín or. Your email address will not be published. Place the bowl in pan of very hot water in such a way that the water comes 1/3 to ½ way up the sides of the bowl. Required fields are marked *. Whisk in butter until melted. Chocolate was used by ancient Mexicans as both a currency (cacao beans were “money”) and to make a bitter drink enjoyed only by the elite. Pour your delicious Mexican Chocolate sauce on: fruit such as bananas, cherries, or strawberries. https://www.yummly.com/recipes/mexican-chocolate-mole-sauce See our list of uses and variations of Mexican Chocolate Sauce below the recipe. Whisk until the chocolates are completely melted and the mixture is smooth. Stir constantly until mixture is smooth. Trade the Kahlua for another, less-well known, Mexican liqueur such as Guayacura Damiana, Agavero, Reserva del Señor Almendrado, or Kalani Coconut Liqueur. ALL RIGHTS RESERVED. Melt the chocolate. The chocolate does not need to actually cook at all, just melt completely. round tablets used in Mexico for preparing hot chocolate, such as Ibarra or Abuelita brand) instead of dark chocolate for a more rustic sauce This recipe makes a delicious topper for your ice cream or a great dipping sauce for churros—and has many other delicious uses, besides. Once the chocolate mixture is … Play around with the spices used. ), 20 Delicious and Decadent Chocolate Cocktails, An A to Z List of Popular Liqueurs and Cordials, Spanish Hot Chocolate (Chocolate Caliente), 13 Fantastic Ways to Make Hot Chocolate Even Better, Creating Delicious Dairy Cocktails at Home. Mexico One Plate at a Time Season 12: Bayless’ Best Ever, Season 11 Recipes: Yucatán: A Different Mexico, Farmer’s Market Fruit with Warm Tequila-Lime “Espuma”, Rhubarb and Jamaica Skillet Upside Down Cake. Turn off the heat and immediately add the two chocolates, cinnamon, salt, vanilla and optional ancho. Reheat before using. Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine. COPYRIGHT © 2014 RICK BAYLESS. . Remove from heat. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Add a pinch of cloves or trade the cinnamon for a teaspoon of “. Cook in microwave for a minute or so, making sure to stir every 20 seconds. Don´t be afraid to tweak the ingredient proportions according to taste and/or to the use you will give your chocolate sauce. Save my name, email, and website in this browser for the next time I comment. 3 tablespoons agave syrup or corn syrup. Increase or decrease the sugar to your liking. No excuse is usually needed for eating chocolate, but if you should require one, here are a couple to choose from: This is a basic recipe, a starting place. Use more cream for a looser, more pourable sauce; use more solid chocolate for a thicker sauce that will harden more upon cooling (for use as a ganache or for making chocolate truffles, for example). Your email address will not be published. Serve immediately. Use one of the following methods:Microwave method: Place chocolate and heavy cream in a microwave safe bowl. How to Make Mexican Chocolate Fudge Sauce . bittersweet (60% to 70%) chocolate, chopped into small pieces, (about 3 ounces) high-quality Mexican chocolate, chopped into small piece, In a small saucepan, bring the cream and syrup to a full simmer over medium heat. 2 discs (about 3 ounces) high-quality Mexican chocolate, chopped into small piece. Omit the liqueur, if you prefer. Pour into a serving dish and enjoy.Any leftover sauce can be stored in a tightly-covered glass jar in the refrigerator for a week or so. Combine the chocolate, butter, and sugar together in a large saucepan over medium-low heat, stirring constantly. Stop microwaving when mixture is smooth.Direct stove-top method: Place chocolate and cream in saucepan over low heat. Stir ingredients gently until mixture is smooth. Ingredients. 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… Get easy-to-follow, delicious recipes delivered right to your inbox. ½ teaspoon ground Mexican cinnamon (canela) … In a small saucepan, bring the cream and syrup to a full simmer over medium heat. 4 ounces bittersweet (60% to 70%) chocolate, chopped into small pieces. Turn off the heat and immediately add the two chocolates, cinnamon, salt, vanilla and optional ancho chile. (Note: Be very careful when using this method, as a moment of inattention can lead to the chocolate´s burning).Hot water bath method: Place chocolate and cream in a metal bowl. 1 cup cream. Cut the amount of ground cinnamon in half, as these products already include some spices. Whisk until the chocolates are completely melted and the mixture is smooth. Stir in the cinnamon, coffee liqueur, and sugar. Use Mexican (the round tablets used in Mexico for preparing hot chocolate, such as Ibarra or Abuelita brand) instead of dark chocolate for a more rustic sauce. Cacao was first cultivated by the indigenous peoples of Mexico, so it is one of the most Mexican of foods. Cook first 6 ingredients in a small saucepan over low heat, whisking occasionally, 3 to 4 minutes or until mixture is smooth and chocolate is melted.