Yield: 4 Servings
|3 ounces||Semisweet chocolate|
|1 can||(5-oz) evaporated milk|
|3 tablespoons||Hazelnut liqueur|
From: Cheryl Miller <csmiller@...> Date: Sun, 28 Jul 1996 22:48:56 +0000 In a heavy medium saucepan, melt chocolate and butter over low heat, stirring constantly. Stir in the evaporated milk and sugar. Cook and stir over medium heat for 5 minutes or until mixture thickens slightly and is bubbly. remove from the heat and add the hazelnut liqueur and stil until ixture is smooth. Cool slightly. Pour sauce into pint jars, cover and chipp up to 1 month. Makes ½ cups. Include the following instructions: To serve, heat over medium heat until heated through or microwave on high for 1 minutes. Serve over pound cake or ice cream.
EAT-L Digest 28 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .