Mexican Chocolate Sauce

Mexican Chocolate Sauce

Yield: 10 servings

4 ozs unsweetened chocolate
2 Tbsp butter or margarine
1/4 cup light corn syrup
1/4 cup granulated sugar
1 dash salt (optional)
1/4 cup Kahlua
1/4 cup cream

In top of double boiler combine all ingredients & cook, stirring constantly for 10 min

Serve over lb cake or ice cream

To store, pour into a jar & cover
Sauce keeps in refrigerator up to 3 months
To warm sauce, set jar in pan of hot water over low heat

Topics: Sauces & Ingredients

 

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