Mexican Chocolate Sauce Recipe - Cooking Index
4 oz | 113g | Unsweetened chocolate |
2 tablespoons | 30ml | Butter or margarine |
1/4 cup | 82g / 2.9oz | Light corn syrup |
1/4 cup | 49g / 1.7oz | Sugar |
1 | Salt - (optional) | |
1/4 cup | 59ml | Kahlua |
1/4 cup | 59ml | Cream |
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:
Chile Heads list
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