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Ingredients:
4 oz unsweetened chocolate
2 tbsp butter or margarine
1/4 cup light corn syrup
1/4 cup sugar
1 each dash salt(optional)
1/4 cup kahlua
1/4 cup cream
Instructions:
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.
Servings: 10
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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Mexican Chocolate Sauce Recipe brought to you by Mexican Recipes To-Go
