Yield: 16 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Margarine |
1 \N | Square unsweetened chocolate, (1-ounce) |
¼ cup | Sugar |
3 tablespoons | Unsweetened cocoa |
2 teaspoons | Instant coffee granules |
1 teaspoon | Cornstarch |
½ cup | Dark corn syrup |
¼ cup | Skim milk |
1 tablespoon | Kahlua or other coffee-flavored liqueur |
1 teaspoon | Vanilla extract |
Combine margarine and chocolate in a small saucepan; cook over low heat until chocolate melts, stirring occasionally.
Combine sugar and next 3 ingredients in a small bowl. Add corn syrup and milk, stirring with a wire whisk until blended; add to saucepan. Bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove from heat, and stir in Kahlua and vanilla. Yield: 1 cup (serving size: 1 tablespoon).
NOTES : Serve sauce warm, or cover surface of mixture with plastic wrap, and chill.
Recipe by: Cooking Light, Jan/Feb 1994, page 60 Posted to Digest eat-lf.v097.n081 by louiseh@... on Mar 25, 1997