Mexican chocolate sauce

Yield: 10 servings

Measure Ingredient
4 ounces Unsweetened chocolate
2 tablespoons Butter or margarine
¼ cup Light corn syrup
¼ cup Sugar
1 each Dash salt(optional)
¼ cup Kahlua
¼ 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 tp 3 months. To warm sauce, set jar in pan of hot water over low heat.

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