Other Desserts/

Mexican Chocolate Sauce



  • 1cup cream
  • 3tablespoons agave syrup or corn syrup
  • 4ounces bittersweet (60% to 70%) chocolate, chopped into small pieces
  • 2discs (about 3 ounces) high-quality Mexican chocolate, chopped into small piece
  • ½teaspoon ground Mexican cinnamon (canela)
  • ¼ to ½ teaspoon salt
  • 1teaspoon pure vanilla extract
  • 1teaspoon ground ancho chile (optional)


In a small saucepan, bring the cream and syrup to a full simmer over medium heat.  Turn off the heat and immediately add the two chocolates, cinnamon, salt, vanilla and optional ancho chile.  Whisk until the chocolates are completely melted and the mixture is smooth.

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