Mexican Chocolate Sauce 2 Recipe

This Mexican chocolate sauce has me swooning with its dreamy blend of rich, bittersweet and Mexican chocolates, which create a flavor explosion that’s both cozy and indulgent. The hint of cinnamon and optional cayenne kick add just the right amount of warmth and intrigue, making every drizzle feel like a deliciously sophisticated treat.

My Mexican chocolate sauce 2 combines the lavishness of bittersweet and Mexican chocolate with the creamy texture of whole milk and heavy cream. There is something so wonderful about how the ground cinnamon adds warmth and a pinch of cayenne pepper lends such a subtle kick.

These are the sauces I use to elevate an already wonderful dessert to a whole new level.

Ingredients

Whole Milk: A source of protein and calcium, it introduces creaminess and richness.

Cream: Imparts richness and texture; very high in fat and calories.

Bittersweet chocolate, containing antioxidants, provides the deep cocoa flavor.

Chocolate from Mexico: Contributes one-of-a-kind zest and sweetness; time-honored in taste.

Sugar, in granulated form, makes the sauce sweet, and it serves as the main source of carbohydrates.

Cocoa Powder, Unsweetened: Intensifies chocolate flavor; very low in calories.

Cinnamon, ground: Gives warmth and spice; presents anti-inflammatory characteristics.

Cayenne Pepper: Heat that can be adjusted; enhances metabolism and flavor.

Vanilla Extract: Boosts flavor; introduces aroma.

Ingredient Quantities

• 2 cups whole milk
• 1 cup heavy cream
• 4 ounces bittersweet chocolate, finely chopped
• 4 ounces Mexican chocolate (such as Ibarra or Abuelita), finely chopped
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• Pinch of cayenne pepper (optional)
• Pinch of salt
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan drawn to a medium heat, combine the whole milk and the heavy cream. Heat the mixture until it becomes steamy but not bubbly.

2. In a small bowl, combine the cornstarch and a few tablespoons of the steaming milk mixture. Stir until smooth. This will help ensure that the sauce doesn’t have any lumps in it when you serve it.

3. Whisk the cornstarch mixture back into the saucepan with the rest of the milk and cream. Heat gently until the mixture begins to thicken slightly.

4. In the saucepan, combine the chopped bittersweet chocolate and the chopped Mexican chocolate. Stir continuously until both chocolates have completely melted and the smooth mixture results.

5. Blend in the granulated sugar, making certain it completely dissolves into the mixture of chocolate.

6. Incorporate the unsweetened cocoa powder, ground cinnamon, and a pinch of cayenne pepper (if using) into the mixture. Stir continuously until everything is blended beautifully and you have a lovely dark chocolate hue to the mixture.

7. To enhance the flavors in the sauce, add a pinch of salt.

8. Cut the heat back to low and let the sauce simmer for a few minutes, stirring now and then, until it has reduced to your desired thickness.

9. Take the saucepan off the heat and mix in the vanilla extract. This will lend the sauce an aromatic richness that will deepen its overall flavor.

10. Let the sauce rest a bit before dishing it out. You can serve it at a temperature that’s comfortable for you, but I highly recommend it either warm or at room temperature. Either way, it’s perfect as a dessert topping or even as a dippable sauce. The taste, yes, but also the richness and body of this Mexican chocolate sauce are truly something to savor.

Equipment Needed

1. Medium saucepan
2. Small bowl
3. Whisk
4. Wooden spoon or heat-resistant spatula
5. Measuring cups
6. Measuring spoons

FAQ

• Can I use milk chocolate instead of bittersweet? Making the sauce with milk chocolate will result in a sweeter sauce that is less intense than one made with semisweet chocolate. Use sugar accordingly, or not at all, to achieve a balance that is right for you.
• What is the purpose of cornstarch in this recipe?The sauce achieves a rich and smooth consistency due to the thickening power of cornstarch.
• What if I don’t have Mexican chocolate?You can use added bittersweet chocolate and then amp up the cinnamon and add a splash of almond extract to mimic the removed Chocolate Whiskey Sauce in the original recipe.
• How spicy will the sauce be with cayenne pepper?A very small amount of cayenne pepper will add a warmth that is far from overwhelming, but you can adjust it to taste and make it as spicy as you like.
• Can I make this sauce ahead of time?Certainly, advance preparation is possible. The medium can be stored in the refrigerator and then reheated slowly on the stovetop, stirring, until smooth.
• What are some serving suggestions for this sauce?Use as a dip for churros, drizzle over ice cream, or serve warm over pancakes or waffles.

Substitutions and Variations

1 cup heavy cream: For a lighter-textured substitute, use 1 cup of evaporated milk.
4 ounces bittersweet chocolate: If you want a sweeter sauce, use 4 ounces of semi-sweet chocolate.
4 ounces Mexican chocolate: Substitute with 4 ounces of dark chocolate and add 1/4 teaspoon more of cinnamon to replicate the rich, spiced flavor.
1/3 cup granulated sugar: Change to 1/3 cup of light brown sugar for a deeper flavor.
1 tablespoon unsweetened cocoa powder: Substitute with 1 tablespoon Dutch-processed cocoa powder for a smoother flavor.

Pro Tips

1. Chill the Bowl for Whipping If you want a creamier texture, consider chilling your mixing bowl and whisk beforehand. This helps achieve a smoother consistency when you mix the heavy cream and milk.

2. Bloom Your Cocoa Powder Before adding the cocoa powder to the saucepan, mix it with a couple of teaspoons of hot water to form a paste. This process, known as blooming, intensifies the chocolate flavor in your sauce.

3. Consider a Doubling Method When melting the chocolates, use a double boiler method to ensure gentle heat. This can help prevent the chocolate from seizing and result in a smoother texture.

4. Balance Spices Thoughtfully Adjust the cayenne pepper and cinnamon according to your preference. Start with a smaller amount, taste, and gradually increase until you reach your desired level of warmth and spice.

5. Silky Finish with Butter For an extra glossy and silky finish, consider stirring in a tablespoon of unsalted butter right before serving. This will also add richness to the sauce.