{"id":46837,"date":"2022-01-27T18:39:48","date_gmt":"2022-01-28T00:39:48","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=46837"},"modified":"2022-02-25T09:04:45","modified_gmt":"2022-02-25T15:04:45","slug":"mexican-chocolate-sauce","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/mexican-chocolate-sauce\/","title":{"rendered":"Mexican Chocolate Sauce"},"content":{"rendered":"\n

This decadent Mexican chocolate sauce is spiced with cinnamon and has a touch of heat from cayenne pepper. It’s wonderful for dipping fruit in, drizzling over ice cream or cakes, serving with traditional churros<\/a> (or even air fried ones<\/a>), and more!<\/p>\n\n\n\n

\"Dipping<\/a><\/figure><\/div>\n\n\n\n

Perhaps the best part of this sauce is that it only takes six minutes to make! Let’s get started!<\/p>\n\n\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"Top<\/a><\/figure><\/div>\n\n\n\n

Of course, the key ingredient in Mexican chocolate sauce is chocolate! The better the chocolate that you use, the better the end result will be. I use dark chocolate baking discs from TCHO [paid link]<\/a>. You can also use your favorite dark chocolate chips.<\/p>\n\n\n\n

Many people associate this type of sauce with Abuelita [paid link]<\/a>, a type of Mexican chocolate that is often found in grocery stores here in the US. I don’t recommend using Abuelita for this recipe as it is already heavily sweetened and spiced.<\/p>\n\n\n\n

I use cayenne pepper, but chipotle pepper is another great option if you prefer its taste. The amount given in this recipe will produce a sauce that has a little kick but doesn’t burn. It’s pretty kid-friendly. If you like more spice, go ahead and up the amount!<\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n

Mexican chocolate sauce is made using the same technique as a chocolate ganache<\/a>. <\/p>\n\n\n\n

First, heat the heavy cream until it just starts to bubble. You can do this in a pot on the stove or, to make it super simple, you can microwave the cream in 30 second bursts.<\/p>\n\n\n\n

Next, pour the hot cream over the chocolate and cubed butter. If you are using chocolate that comes in a thick block, make sure that you chop it into small pieces before pouring the hot liquid over it.<\/p>\n\n\n\n

\"Pouring<\/a><\/figure><\/div>\n\n\n\n

Give it a quick stir and then let it sit for two minutes. That will give the chocolate time to soften.<\/p>\n\n\n\n

Then, stir well until all of the chocolate is melted and the milk\/butter is incorporated into the chocolate.<\/p>\n\n\n\n

\"Stirring<\/a><\/figure><\/div>\n\n\n\n

Lastly, stir in vanilla, cinnamon, and cayenne pepper.<\/p>\n\n\n\n

\"Adding<\/a><\/figure><\/div>\n\n\n\n

Serve warm.<\/p>\n\n\n\n

\"Mexican<\/a><\/figure><\/div>\n\n\n\n

Expert Tips and FAQs<\/h2>\n\n\n\n
Can I make this with milk chocolate?<\/strong>

Sure! If you prefer milk chocolate, go ahead and make it that way.<\/p> <\/div>

Can I add sugar?<\/strong>

Some people prefer their Mexican chocolate sauce to be sweet. If that is your preference, you can either choose a sweetened chocolate to begin with or add sugar to the heavy cream while you heat it – that way the sugar will dissolve and the sauce won’t be gritty.<\/p> <\/div>

How do I store the sauce?<\/strong>

You can store it in the refrigerator for a couple of weeks. It will harden in the fridge, so pop it in the microwave for thirty seconds or so before serving.<\/p> <\/div> <\/div>\n\n\n\n

Other Dessert Sauces to Try<\/h2>\n\n\n\n