Mexican Chocolate Sauce Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Unsweetened chocolate,
2 tbsp: Butter or margarine,
1/4 cup: Light corn syrup,
1/4 cup: Sugar,
1 each: Dash salt, optional
1/4 cup: Kahlua,
1/4 cup: Cream,
Directions:
In top of double boiler combine all ingredients and cook, stirring
constantly for 10 minutes. Serve over pound cake or ice cream. To
store, pour into a jar and cover. Sauce keeps in refrigerator up tp 3
months. To warm sauce, set jar in pan of hot water over low heat.
Source from luhu.jp
constantly for 10 minutes. Serve over pound cake or ice cream. To
store, pour into a jar and cover. Sauce keeps in refrigerator up tp 3
months. To warm sauce, set jar in pan of hot water over low heat.
Source from luhu.jp