8 Comments
Jump to Recipe -
This Mexican Chocolate Sauceis perfect over ice cream or as a dip for fruit. You can add a little (or a lot) of heat to this decadent, rich homemade hot fudge sauce recipe. This post is sponsored by Kroger. All thoughts and opinions are my own.
I’m lucky enough to live in the great state of Texas, which means that I don’t have to travel far to get my TexMex fix. Taco Tuesday is a weekly occurrence in our house. My kids have grown up eating Green Chili Chicken Enchiladas and cut their teeth on chips with Homemade Salsa.
I’ve mastered recreating many of our favorite Mexican dishes at home, but one thing I always treat myself to when we eat out is Mexican desserts. I love traditional favorites like sopapillas and flan, but I especially enjoy desserts with chocolate and cinnamon.
Adding cinnamon to chocolate has become known as “Mexican Chocolate.” Similar to how adding coffee to chocolate intensifies the flavors, so does adding cinnamon and spices like chili powder or cayenne. Though most of what is found in the US today is actually cassia (Cinnamomum cassia) and not “true cinnamon” (Cinnamomum zeylanicam) like what is used in many Mexican dishes.
Adding cinnamon and a pinch of cayenne takes this already decadent hot fudge sauce over the top. It gives it that little something extra that makes you wonder what the secret ingredient is.
What’s in Mexican Chocolate Sauce?
This easy hot fudge sauce comes together with minimal ingredients. Here’s what I used in it:
- Unsweetened chocolate baking squares
- Unsalted butter
- Granulated sugar
- Whole milk
- Vanilla extract
- Cinnamon
- Salt
- Cayenne
How to Make Mexican Chocolate Fudge Sauce
- Combine the chocolate, butter, and sugar together in a large saucepan over medium-low heat, stirring constantly.
- Once the chocolate mixture is smooth, add the milk and cook for 2-3 more minutes.
- Remove from heat and stir in all remaining ingredients.
Ways to Use Mexican Chocolate Sauce
This Mexican Hot Fudge Sauce is perfect to spoon over Private Selection Double Vanilla Ice Cream (my favorite)! Drizzle it over cookies or brownies, or use it as a dip for fresh fruit. I like to stock up on our favorite locally-sourced fruit and vegetables (from Texas and Mexico) at Kroger, so we always have some on hand for recipes like my Mango Salsa.
How to Store Homemade Fudge Sauce
Pour into glass jars and store in the fridge for up to 2 weeks.
Tips for Making Homemade Fudge Sauce
- I only add a pinch of cayenne, but you could certainly increase that if you prefer a little more heat.
- Make sure to use unsweetened baking chocolate and not regular chocolate, otherwise your chocolate fudge sauce will turn out too sweet.
- To reheat this Mexican chocolate sauce, microwave it in a glass container for 2 minutes, stirring halfway through. Only microwave the portion you intend to eat, not the entire jar.
This homemade hot fudge recipe makes 4 cups — perfect to gift or serve for your Cinco de Mayo party. Watch this quick video to see how easy it is to make this Mexican Hot Fudge Sauce:
Kickoff the weekend with this homemade Mexican Hot Fudge Sauce recipe. The perfect addition to your upcoming Cinco de Mayo celebration! AD
Get the full recipe: https://www.graceandgoodeats.com/mexican-hot-fudge-sauce/
CincoDeMayo TasteOfMexico Kroger
See AlsoBaileys Ice Cream - Chocolate Chip Baileys Irish Cream Ice Cream RecipeHot Fudge Sauce RecipeHot Fudge Sauce Recipe15 Healthy Vegan Ice Cream Recipe IdeasPosted by Grace and Good Eats on Friday, April 28, 2017
More Chocolate Dessert Recipes:
- Triple Chocolate Rice Krispies Treats
- Chewy Chocolate Cookies
- One Bowl Chocolate Cake
- Easy Chocolate Truffles
- Rocky Road Candy Bars
Mexican Chocolate Sauce
3.83 from 17 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 3 minutes minutes
Total Time: 8 minutes minutes
Servings: 48 .125 cups
Calories: 79kcal
Author: Emily Grace
Ingredients
- 8 oz unsweetened chocolate baking squares
- 1/2 cup unsalted butter
- 2 cups granulated sugar
- 1 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 pinch salt
- 1 pinch cayenne
Instructions
Combine chocolate, butter, and sugar together in a large saucepan over medium-low heat, stirring constantly.
Once the chocolate mixture is smooth, add the milk and continue stirring constantly for 2-3 more minutes.
Remove from heat and add in all remaining ingredients.
Notes
To store:Pour into glassjars and store in the fridge up to 2 weeks.
To reheat: microwave sauce in a glass container for 2 minutes, stirring halfway through. Only microwave the portion you intend to eat, not the entire jar. Makes about four cups total.
Nutrition
Serving: 1serving | Calories: 79kcal | Carbohydrates: 11g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 33mg | Sugar: 10g | Vitamin A: 70IU | Calcium: 10mg | Iron: 0.3mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
Mary
Monday 21st of January 2019
Can this sauce be placed in a water bath and kept for months?
Emily Grace
Wednesday 23rd of January 2019
Hi Mary, I'm sorry, I've never tried that.
Lisa Kelly
Sunday 2nd of December 2018
This was really good and easy to make, but I'd up the cinnamon to at least 1 teaspoon and the cayeene to 1/2 teaspoon.
Lisa Kelly
Sunday 2nd of December 2018
I had to use way more than 1/2 teaspoon od cinnamon & a pinch of cayenne before I could even taste them, and I kept adding while it was warm and again after it had cooled, just to give it enough time to come together. I'd up the cinnamon to at least 1 full teaspoon & the cayenne to 1/2 teaspoon. The cayenne was evident at the very end of a taste of this, but no where near spicy enough that it was in any way over powering. You could tast just a hint. Other than that, it was smooth, creamy, easy to make and really good!
Debbie
Sunday 9th of July 2017
Makes 48.125 cups??
Debbie
Sunday 9th of July 2017
I see 48 servings at .125 cups would that be a couple tablespoons?
James
Saturday 6th of May 2017
This was so good! And that ice cream is a new favorite!