the sauce was super thick and grainy. I had to add twice as much cream to make it thin enough to use a sauce. When it was finally the right consistency and I tasted it was terrible and sour! It needed more sweetness somehow... maybe a different kind of chocolate.
Mexican Chocolate Sauce
Photo: Jim Franco; Styling: Leslie Siegel
This recipe goes with Mexican Chocolate Pound Cake
Yield: Makes about 1 1/2 cups
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- 1 (8-oz.) package semisweet chocolate baking squares, chopped
- 3/4 cup whipping cream
- 2 teaspoons light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- Pinch of salt
- 1 tablespoon butter
- Cook first 6 ingredients in a small saucepan over low heat, whisking occasionally, 3 to 4 minutes or until mixture is smooth and chocolate is melted. Remove from heat. Whisk in butter until melted. Serve immediately.
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