Mexican chocolate contains cinnamon, sugar, and ground almonds, making this sauce somewhat granular in texture.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 1 1/4 cups
Ingredients
8 ounces Mexican chocolate*, chopped
1/2 cup water
1/4 cup heavy cream
1 tablespoon Kahlúa or other coffee-flavored liqueur
*available by mail from Kitchen, 218 Eighth Avenue, New York, NY 10011, tel. (212)243-4433
Preparation
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.
