Mexican Chocolate Sauce Recipes

MEXICAN CHOCOLATE SAUCE

Steps:

• 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. (Most of the water will have evaporated and mixture will have thickened slightly.) Remove bowl from heat and stir in cream, liqueur(or coffee), and vanilla until combined well.
• Cool sauce completely and transfer to a jar with a tight-fitting lid. Keep the sauce, covered and chilled, up to 1 month. Serve sauce over ice cream.

CHOCOLATE CORNPONE WITH HOT MEXICAN CHOCOLATE SAUCE

Steps:

• Preheat oven to 375 degrees F. Butter a 9-inch round cake pan and line the bottom with a disk of parchment paper.
• Place chocolate in a double boiler over simmering water and stir until melted. Remove from heat and let cool slightly.
• Whisk together the flour, cornmeal, sugar, chili powder, baking powder, and salt in a large bowl. Stir in the eggs and buttermilk and then stir in the melted chocolate. Scrape batter into the prepared pan and bake for 18 to 20 minutes. Cool in the pan on a rack.
• Once the bread is cool, break into 1-inch chunks and spread in the bottom of a 2-quart baking dish.
• Whisk together the sugar and yolks in a large bowl until pale. Whisk in the melted chocolate, milk, cream, and vanilla extract until combined.
• Using a fine sieve, strain the custard over the bread chunks. Press on the bread chunks so that they are soaked in the custard mixture. Place the pan in a roasting pan and fill the roasting pan halfway with hot water. Bake for 40 minutes or until the custard is set. Remove and let cool on a rack for 30 minutes before serving. This is best served warm. Spoon into bowls and drizzle with the Hot Mexican Chocolate Sauce.
• Bring heavy cream and cinnamon sticks to a simmer in a small saucepan. Remove from the heat and let steep for 15 minutes. Remove the cinnamon sticks, add the chocolate and sugar, and cook over low heat until the chocolate is completely melted. Stir in the almonds and transfer to a small pitcher. Keep hot.;

EASY CHURROS WITH MEXICAN CHOCOLATE SAUCE

Steps:

• Churros:Preheat oven to 425 degrees. On a lightly floured surface, roll out puff pastry into a 12-by-16-inch rectangle. Brush lightly with a beaten egg. Fold in half into a 6-by-16-inch rectangle; press out air bubbles, then cut crosswise into 1/2-by-6-inch strips. Twist into spirals, pressing ends to gently adhere. Place 1 inch apart on 2 parchment-lined baking sheets; freeze 30 minutes. Bake, rotating sheets halfway through, until puffed and golden, 20 to 22 minutes. Combine sugar and cinnamon. While still hot, toss half of churros with half of sugar. Repeat with remaining churros and sugar.
• Mexican Chocolate Sauce:Bring cream to a simmer; pour over chocolate in a heatproof bowl. Let stand for 5 minutes. Add spices; stir until smooth. Serve immediately, with churros.

MEXICAN CHOCOLATE SAUCE

Steps:

• In top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes.
• Serve over pound cake or ice cream.
• To store, pour into a jar and cover.
• Sauce keeps in refrigerator up tp 3 months.
• To warm sauce, set jar in pan of hot water over low heat.

MEXICAN CHOCOLATE SAUCE

Steps:

• 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. (Most of the water will have evaporated and mixture will have thickened slightly.) Remove bowl from heat and stir in cream and liqueur until combined well. Cool sauce completely and transfer to a jar with a tight-fitting lid. Sauce keeps, covered and chilled, 1 month. Serve sauce over ice cream.

MEXICAN CHOCOLATE DIP

Steps:

• In a small heavy saucepan, combine chocolate chips and cream. Using a whisk, heat and stir over medium-low heat until smooth, 4-5 minutes. Remove from heat; stir in cinnamon and cayenne. Cool slightly. Serve with fruit.

MEXICAN CHOCOLATE CHILI

Steps:

• Combine ground round and onion in a large saucepan over medium-high heat. Cook, stirring, until beef is browned, about 5 minutes.
• Transfer cooked beef and onions to slow cooker. Stir in water, tomatoes, kidney beans, black beans, corn, chocolate chips, chili powder, cumin, oregano, and salt. Cook on High until chili begins to bubble, about 20 minutes. Reduce heat to Low, and cook until thick, about 2 hours.

MEXICAN-STYLE HOT CHOCOLATE

Steps:

• Whisk cold water, sugar, cocoa powder, flour, cinnamon, cloves, and salt in a saucepan until smooth. Place over low heat; bring to a simmer, whisking constantly, until mixture is thickened and hot, about 4 minutes. Stir in milk; heat until hot chocolate just forms bubbles around the edge. Mix vanilla extract into hot chocolate. Blend until smooth with an immersion blender to make the drink slightly frothy.

MEXICAN CHOCOLATE SAUCE

Steps:

• Combine all the ingredients in a bowl and whisk together vigorously. Use immediately, or store in a covered container in the refrigerator for up to 2 weeks.

MEXICAN CHOCOLATE SAUCE

Steps:

• Microwave chocolate and coffee in large microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted.
• Stir in sugar. Microwave on HIGH 2- 1/2 to 3 min. or until sugar is dissolved, stirring after each minute.
• Add butter, cinnamon and vanilla; stir until butter is completely melted. Serve warm.