Mexican Chocolate Sauce
 
Makes about 1 cup
Ingredients
  • ⅓ cup (80 grams) heavy whipping cream
  • ¼ cup (57 grams) unsalted butter
  • ½ cup (100 grams) granulated sugar
  • ⅓ cup (25 grams) unsweetened cocoa powder, sifted
  • 3 tablespoons (63 grams) light corn syrup
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground red pepper
  • 0.5 ounce (14 grams) unsweetened chocolate
  • 2 teaspoons (10 grams) Kahlúa
Instructions
  1. In a medium saucepan, heat cream and butter over medium-low heat until butter is melted. Add sugar; cook, whisking frequently, until sugar is mostly dissolved, 6 to 8 minutes. Add cocoa, corn syrup, cinnamon, salt, and red pepper; cook, whisking constantly, until smooth and well combined, 2 to 3 minutes. Stir in chocolate until melted. Remove from heat; stir in Kahlúa. Serve warm. Refrigerate leftovers. To reheat, microwave on high in 10-second intervals, stirring between each, until melted and smooth.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/churro-bundt-cake/