Mexican Chocolate Sauce - Rick Bayless

Ingredients

• 1 cup cream
• 3 tablespoons agave syrup or corn syrup
• 4 ounces bittersweet (60% to 70%) chocolate, chopped into small pieces
• 2 discs (about 3 ounces) high-quality Mexican chocolate, chopped into small piece
• ½ teaspoon ground Mexican cinnamon (canela)
• ¼ to ½ teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground ancho chile (optional)