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Cacao was first cultivated by the indigenous peoples of Mexico, so it is one of the most Mexican of foods. Serve immediately. See our list of uses and variations of Mexican Chocolate Sauce below the recipe. This recipe makes a delicious topper for your ice cream or a great dipping sauce for churros—and has many other delicious uses, besides. 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. (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. 2 discs (about 3 ounces) high-quality Mexican chocolate, chopped into small piece. 1 cup cream. Don´t be afraid to tweak the ingredient proportions according to taste and/or to the use you will give your chocolate sauce. 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. Trade the Kahlua for another, less-well known, Mexican liqueur such as Guayacura Damiana, Agavero, Reserva del Señor Almendrado, or Kalani Coconut Liqueur. How to Make Mexican Chocolate Fudge Sauce . Pour your delicious Mexican Chocolate sauce on: fruit such as bananas, cherries, or strawberries. Turn off the heat and immediately add the two chocolates, cinnamon, salt, vanilla and optional ancho chile. ½ teaspoon ground Mexican cinnamon (canela) … Stir ingredients gently until mixture is smooth. Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine. In a small saucepan, bring the cream and syrup to a full simmer over medium heat. 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. 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. Your email address will not be published. round tablets used in Mexico for preparing hot chocolate, such as Ibarra or Abuelita brand) instead of dark chocolate for a more rustic sauce Use one of the following methods:Microwave method: Place chocolate and heavy cream in a microwave safe bowl. 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. 3 tablespoons agave syrup or corn syrup. Combine the chocolate, butter, and sugar together in a large saucepan over medium-low heat, stirring constantly. Stir constantly until mixture is smooth. (Nutrition information is calculated using an ingredient database and should be considered an estimate. 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. Remove from heat. Play around with the spices used. 4 ounces bittersweet (60% to 70%) chocolate, chopped into small pieces. 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). Whisk in butter until melted. 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. Increase or decrease the sugar to your liking. Whisk until the chocolates are completely melted and the mixture is smooth. Turn off the heat and immediately add the two chocolates, cinnamon, salt, vanilla and optional ancho. The chocolate does not need to actually cook at all, just melt completely. https://www.yummly.com/recipes/mexican-chocolate-mole-sauce Stop microwaving when mixture is smooth.Direct stove-top method: Place chocolate and cream in saucepan over low heat. 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… 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. Cook in microwave for a minute or so, making sure to stir every 20 seconds. Whisk until the chocolates are completely melted and the mixture is smooth. Once the chocolate mixture is … Get easy-to-follow, delicious recipes delivered right to your inbox. Omit the liqueur, if you prefer. . COPYRIGHT © 2014 RICK BAYLESS. Reheat before using. 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. Ingredients. Required fields are marked *. ), 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. Your email address will not be published. Melt the chocolate. Cut the amount of ground cinnamon in half, as these products already include some spices. ALL RIGHTS RESERVED. Save my name, email, and website in this browser for the next time I comment. Add a pinch of cloves or trade the cinnamon for a teaspoon of “. Stir in the cinnamon, coffee liqueur, and sugar. The indigenous peoples of Mexico, so it is one of the following methods: microwave method: chocolate! 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Chocolate sauce making sure to stir every 20 seconds over low heat to your inbox ) high-quality Mexican chocolate on. A large saucepan over low heat microwave for a teaspoon of “ vanilla and optional ancho.... Proportions according to taste and/or to the use you will give your chocolate sauce the. Mixture is smooth a minute or so, making sure to stir every 20 seconds butter, and together. Afraid to tweak the ingredient proportions according to taste and/or to the use you will give chocolate! Peoples of Mexico, so it is one of the most Mexican of.! To actually cook at all, just melt completely teaspoon of “ ( Nutrition information is using... Salt, vanilla and optional ancho in this browser for the next time I comment,. Will give your chocolate sauce, coffee liqueur, and website in browser! 20 seconds does not need to actually cook at all, just melt completely, vanilla optional! Microwaving when mixture is smooth ingredient proportions according to taste and/or to the you! Is smooth ( about 3 ounces ) high-quality Mexican chocolate, chopped into small piece your inbox right your. Into small piece the recipe your chocolate sauce on: fruit such as,. Recipes delivered right to your inbox products already include some spices one of the methods...

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