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mexican Chocolate Sauce yield: 10 Servings 4 Ounces Unsweetened Chocolate
2 Tablespoons 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 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 To 3 Months. To Warm Sauce, Set Jar In Pan Of Hot Water Over Low Heat. |
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