Mexican Chocolate Sauce

Another recipe I got from The Cake Boss to go along with the Churros was this really decadent Mexican Chocolate Sauce.

When we made the Churros a couple of weeks ago, I knew they wouldn’t be complete without the Mexican Chocolate Sauce that goes with them.  I thought I had some frozen from the last time I made them.  Looking through the freezer I found an unmarked “Tupperware” container that contained something chocolate.  I tasted it and thought I recognized it as the wonderfully, slightly cinnamon flavored chocolate sauce  I was looking for.  

Things were getting busy in the kitchen as dinner time was fast approaching so I called one of my daughter’s to help me finish up.  The “chocolate sauce” needed to be melted since it was frozen.  She put it in a double boiler and began the process.  

A couple of minutes later I looked over to see her struggling to stir this large clump of “sauce” amid much liquid around the edges.  Something didn’t seem right.  About that time she asked, “Mom, are you sure this is chocolate sauce?  It kinda looks like melted ice cream.”  I walked over and on closer inspection (and another taste) realized what we were attempting to melt was NOT Mexican Chocolate Sauce, but some long forgotten homemade Mexican Chocolate ICE CREAM left in the freezer from last summer!   

Great!  Now I was doubly disappointed…that had been REALLY good ice cream and we had forgotten to eat it!  And, dinner was almost ready (including Churros) and we needed to whip up some chocolate sauce.  Thankfully, I had a great helper and it doesn’t take very long to make!

Here’s the Recipe:

• 1/2 cup heavy cream
• 1/2 tsp vanilla extract
• 1 cup semi-sweet chocolate pieces
• 4 tablespoons butter
• 1 tablespoon sugar
• 1/4 tsp ancho chili powder or cayenne 
• 1/4 tsp ground cinnamon
• pinch salt

In a double boiler over low heat, combine cream and sugar.  Add pinch of salt.  Next, add chocolate and butter stirring constantly until melted and well combined.  Stir in vanilla, chili powder or cayenne, and cinnamon.  Remove from heat and serve warm with Churros.

Left over sauce can be frozen and used later….

although, I HIGHLY recommend labeling the container! 

Mexican Chocolate Sauce

2014-05-23 12:55:30

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Prep Time

5 min

Cook Time

5 min

Total Time

10 min

Prep Time

5 min

Cook Time

5 min

Total Time

10 min

Ingredients

1. 1/2 cup heavy cream
2. 1/2 tsp vanilla extract
3. 1 cup semisweet chocolate pieces
4. 4 tablespoons butter
5. 1 tablespoon sugar
6. 1/4 tsp ancho chili powder or cayenne
7. 1/4 tsp ground cinnamon
8. pinch salt

Instructions

1. In a double boiler over low heat, combine cream and sugar.
2. Add pinch of salt.
3. Next, add chocolate and butter stirring constantly until melted and well combined.
4. Stir in vanilla, chili powder or cayenne, and cinnamon.
5. Remove from heat and serve warm with Churros.

Notes

1. Left over sauce freezes well. To reheat use double boiler

By Buddy, "Cake Boss"

Adapted from The Kitchen Boss

Adapted from The Kitchen Boss

O Taste and See https://otasteandseeblog.com/