Mexican Chocolate Sauce
Yield
10 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
unsweetened chocolate
|
|
| 2 | tablespoons |
butter
or margarine |
|
| ¼ | cup |
light corn syrup
|
|
| ¼ | cup |
sugar
|
|
| 1 | dash |
salt
|
*
|
| ¼ | cup |
liqueur
coffee flavor, such as kahlua |
*
|
| ¼ | cup |
cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
unsweetened chocolate
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 59 | ml |
light corn syrup
|
|
| 59 | ml |
sugar
|
|
| 1 | dash |
salt
|
*
|
| 59 | ml |
liqueur
coffee flavor, such as kahlua |
*
|
| 59 | ml |
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 to 3 months.
To warm sauce, set jar in pan of hot water over low heat.
