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tropical Fruit With Chocolate Sauce (curaçao) chocolate Sauce
3 To 4 Cups Assorted Fresh Tropical
Fruit: Banana, Pineapple, Strawberries,
Carambola, Papaya, Mango
2 To 3 Tablespoons Orange-flavored Liqueur Or Rum prepare Chocolate Sauce. Toss Fruit And Liqueur Or Rum. Cover And Refrigerate, Stirring Once Or Twice, At Least 1 Hour. Spoon Fruit Into Dessert Dishes; Drizzle With Chocolate Sauce. chocolate Sauce
6 Ounces Semisweet Chocolate Chips
1/2 Cup Evaporated Milk
1/2 Cup Granulated Sugar
2 Teaspoons Butter Or Margarine
1 Tablespoon Orange-flavored Liqueur Or Rum heat Chocolate, Milk And Sugar To Boiling Over Medium Heat, Stirring Constantly; Remove From Heat. Stir In Butter And Liqueur. Let Stand 1 Hour. cover And Refrigerate Any Remaining Sauce. yields 6 To 8 Servings. |
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