Mexican Chocolate Sauce

7 ingredients
5 steps

Ingredients

  • 4 ounces unsweetened chocolate
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1/4 cup light corn syrup
  • 1/4 cup sugar
  • 1 dash salt (optional)
  • 1/4 cup Kahlua
  • 1/4 cup cream

Directions

  1. 1
    In top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes.
  2. 2
    Serve over pound cake or ice cream.
  3. 3
    To store, pour into a jar and cover.
  4. 4
    Sauce keeps in refrigerator up tp 3 months.
  5. 5
    To warm sauce, set jar in pan of hot water over low heat.

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