Decadent Mexican Chocolate Sauce with Kahlua
Indulge in the rich, velvety goodness of this Decadent Mexican Chocolate Sauce, expertly crafted with traditional Mexican chocolate. Perfect for drizzling over ice cream, fruits, or even pancakes, this versatile sauce blends smooth chocolate, a hint of coffee liqueur, and luscious cream, creating an irresistible dessert topping that's sure to impress. Enhance your next dessert experience by sharing this delightful recipe with friends and family!
12
Servings
68
Calories
5
Ingredients
Ingredients
Mexican chocolate
8 ounces (chopped)
Water
1/2 cup (none)
Heavy cream
1/4 cup (none)
Kahlua (or concentrated coffee)
1 tablespoon (none)
Vanilla extract
1 teaspoon (none)
Instructions
1
In a heatproof metal bowl, combine the chopped Mexican chocolate and water. Place the bowl over a saucepan filled with barely simmering water, creating a double boiler setup.
2
Stir the chocolate and water mixture gently until the chocolate is fully melted and the sauce is mostly smooth, which should take about 20 minutes. It’s normal for some water to evaporate and for the mixture to thicken slightly during this process.
3
Once melted, remove the bowl from the heat. Gradually stir in the heavy cream, Kahlua (or concentrated coffee), and vanilla extract until well combined and silky.
4
Allow the sauce to cool completely before transferring it to a clean jar with a tight-fitting lid. Store the sauce in the refrigerator for up to one month.
5
When ready to serve, drizzle this luscious chocolate sauce over your favorite treats, such as ice cream, brownies, or fresh fruits for a sweet, decadent touch.
Nutrition Information
3.4g
Fat
8.3g
Carbs
0.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Mexican Chocolate Sauce with Kahlua?
It is a rich and velvety dessert topping made with traditional Mexican chocolate, coffee liqueur, and heavy cream, perfect for drizzling over various treats.
What are the main ingredients in this chocolate sauce?
The five main ingredients are Mexican chocolate, water, heavy cream, Kahlua (or concentrated coffee), and vanilla extract.
How much Mexican chocolate is needed for the recipe?
You will need 8 ounces of chopped Mexican chocolate.
What can I use as a substitute for Kahlua?
If you do not have Kahlua, you can use an equal amount of concentrated coffee.
How long does it take to melt the chocolate?
It takes approximately 20 minutes for the chocolate and water mixture to melt and become mostly smooth.
What cooking method is used to melt the chocolate?
The recipe uses a double boiler setup by placing a heatproof metal bowl over a saucepan of simmering water.
How many servings does this recipe make?
This recipe yields approximately 12 servings.
What is the calorie count per serving?
Each serving contains 68 calories.
How much fat is in one serving of the sauce?
There are 3.4 grams of fat per serving.
What is the carbohydrate content of the sauce?
Each serving contains 8.3 grams of carbohydrates.
How much protein is in the Mexican chocolate sauce?
The sauce contains 0.8 grams of protein per serving.
Is there fiber in this recipe?
The nutritional information for fiber is not specified for this recipe.
When should I add the heavy cream and Kahlua?
Once the chocolate is melted and the bowl is removed from the heat, you gradually stir in the heavy cream, Kahlua, and vanilla.
How should the finished chocolate sauce be stored?
Store the sauce in a clean jar with a tight-fitting lid in the refrigerator.
How long will the chocolate sauce stay fresh in the fridge?
The sauce can be stored in the refrigerator for up to one month.
What is the recommended serving suggestion for this sauce?
It is delicious drizzled over ice cream, brownies, pancakes, or fresh fruits.
Should I cool the sauce before putting it in a jar?
Yes, allow the sauce to cool completely before transferring it to a storage jar.
Is it normal for the chocolate mixture to thicken while melting?
Yes, it is normal for some water to evaporate and for the mixture to thicken slightly during the 20-minute melting process.
What is the amount of heavy cream used?
The recipe calls for 1/4 cup of heavy cream.
How much vanilla extract is included?
The recipe requires 1 teaspoon of vanilla extract.
What is the amount of water needed to start the sauce?
You need 1/2 cup of water to combine with the chopped chocolate.
Is Mexican chocolate chopped before cooking?
Yes, the Mexican chocolate should be chopped to ensure even melting.
Does this recipe contain cholesterol information?
Cholesterol data is not provided in the nutritional breakdown for this recipe.
Is the sauce considered a decadent dessert topping?
Yes, it is described as a decadent, rich, and velvety sauce designed to impress guests.
What tags are associated with this recipe?
Tags include chocolate sauce, dessert sauce, mexican chocolate, kahlua, and ice cream topping.
Can I share this recipe with others?
Sharing this delightful recipe with friends and family is encouraged to enhance their dessert experiences.
What is the first step in making the sauce?
The first step is to combine chopped Mexican chocolate and water in a heatproof metal bowl over simmering water.
How many ingredients total are in this recipe?
There are 5 total ingredients in this recipe.
What is the target texture for the sauce?
The final sauce should be smooth, silky, and luscious.
Is this a versatile dessert topping?
Yes, its versatility allows it to be used on everything from breakfast pancakes to evening brownie desserts.