Ingredients Jump to Instructions ↓

  1. 8 oz 227g Mexican chocolate - chopped

  2. 1/2 cup 118ml Water

  3. 1/4 cup 59ml Heavy cream

  4. 1 tablespoon 15ml Kahlúa or other coffee-flavored liqueur

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a metal bowl set over a saucepan of barely simmering water combine chocolate and water and stir until chocolate is melted and sauce is somewhat smooth, about 20 minutes. (Most of the water will have evaporated and mixture will have thickened slightly.) Remove bowl from heat and stir in cream and liqueur until combined well. Cool sauce completely and transfer to a jar with a tight-fitting lid. Keep the sauce, covered and chilled, up to 1 month. Serve sauce over ice cream. This recipe yields about 1 1/4 cups.


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