Hot Mexican Chocolate Sauce

Serves N/A

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Directions

Bring heavy cream and cinnamon sticks to a simmer in a small saucepan. Remove from the heat and let steep for 15 minutes. Remove the cinnamon sticks, add the chocolate and sugar, and cook over low heat until the chocolate is completely melted. Stir in the almonds and transfer to a small pitcher. Keep hot.

Ingredients

  • 1 1/2 cups heavy cream
  • 2 cinnamon sticks
  • 8 ounces bittersweet chocolate, coarsely chopped
  • 1 tablespoon sugar
  • 2 tablespoons ground toasted almonds

Parsed from recipe text (no separate ingredient records).