Salsa de Chocolate Mexicana (Mexican Chocolate Sauce)
Salsa de Chocolate Mexicana (Mexican Chocolate Sauce) is a traditional Mexican recipe for a classic well-flavoured chocolate sauce that's typically used as a dipping sauce for churros. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Mexican Chocolate Sauce (Salsa de Chocolate Mexicana).
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This is the classic Mexican chocolate sauce for dipping churros.
Ingredients:
350g dark chocolate, chopped
250ml double cream
250ml whole milk
1 tsp almond extract
1 tbsp espresso powder
½ tsp ground cinnamon
pinch of sea salt
Method:
Place the chocolate pieces in a medium-sized heat-proof bowl and set aside.
Combine the cream, milk, almond extract, espresso powder, cinnamon and salt in a medium-sized saucepan. Set over medium heat and bring just to a boil.
As soon as the ingredients in the pan are boiling take off the heat and immediately pour over the chocolate. Let stand for 2 minutes then use a balloon whisk and beat until smooth.
Allow to cool to room temperature. If using immediately pour into a dipping bowl and set aside.
If using within a few hours, let it cool, cover with clingfilm and refrigerate. To make the sauce pourable again, reheat 15 seconds at a time in the microwave, stirring in-between until pourable.
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