Drizzle Mexican Chocolate Sauce over ice cream or pound cake for added sweetness. Or, use this Mexican Chocolate Sauce as dipping sauce for churros!
What You Need
Original recipe yields 8 servings
2 oz. BAKER'S Unsweetened Chocolate
1/3 cup brewed double-strength MAXWELL HOUSE Coffee, any variety
1/2 cup sugar
3 Tbsp. butter
1/4 tsp. ground cinnamon
1/4 tsp. vanilla
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Let's Make It
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.
This rich chocolate sauce can be prepared ahead of time. Cool, then refrigerate up to 3 weeks before using as desired.
Spoon over ice cream or pound cake. Or, serve as a dipping sauce for churros or cut-up fresh fruit.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.