Skip to main content
Epicurious

Mexican Chocolate Sauce

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.

Recipe information

  • Yield

    Yield: 1 1/2 cups

Ingredients

1 cup Chocolate Fudge-Almond
1/4 cup filtered water
2 tablespoons plus 1 teaspoon maple syrup
1/2 teaspoon freshly ground cinnamon

Preparation

  1. Combine all the ingredients in a bowl and whisk together vigorously. Use immediately, or store in a covered container in the refrigerator for up to 2 weeks.

Reprinted with permission from Raw, by Charlie Trotter and Roxanne Klein. © 2003 Ten Speed Press
TagsSauceMexicanLatin AmericanChocolateDairy FreeVeganRawQuickEasy5 Ingredients or Fewer30 Minutes or LessNo-CookCookbooks
Read More
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Saffron Madeleines
You can enjoy these madeleines with just powdered sugar—or decorate them with a colorful white chocolate shell.
Vegan Coca-Cola Cake
A plant-based take on a retro Southern dessert.
Ube Milk Crinkles
With the sweet and nutty flavor of ube, these cookies taste like they’ve been dunked into a glass of milk.
Passion Fruit Curd
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Heavenly Halva Cake
Serve a thick slice for breakfast or an afternoon pick-me-up.
Chewy Chocolate Cookies
Make these cookies for an after-school snack, midday treat, or gift for friends and neighbors.
Everyday Cocoa Cake
Need an elegant dinner party dessert? A quick tea cake? A vacation birthday bake? This chocolaty wonder fits every bill.