4 oz Unsweetened chocolate 2 T Butter or margarine 1/4 c Light corn syrup 1/4 c Sugar 1 ea Dash salt(optional) 1/4 c Kahlua 1/4 c 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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Mexican Chicken with Chocolate Sauce. Succulent Chicken Breasts with a Rich Cocoa Sauce.
In Mexican cuisine cocoa is used as a spice. This succulent Mexican Chicken with Chocolate Sauce recipe is a perfect example of this. The recipe is quick and easy and certainly worth a try. For the full printable recipe, please visit our website This is Episode #166 with Whats4Chow.com - for notifications and updates, please subscribe to our channel.
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How to Make Magic Shell -Self-hardening Chocolate Sauce Recipe
We're making homemade Magic Shell, the ingenious chocolate sauce that hardens into a crunchy chocolate shell on your ice cream. ???? New videos every Thursday and Saturday!
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Self-hardening Chocolate Sauce
250 g (~1/2 lb) chocolate, finely chopped 200 g (~1 C) refined coconut oil 125 g (~6T) light corn syrup Combine all ingredients in a microwave-safe bowl. Heat at 50% powet 15-30 second intervals until chocolate is melted. Store in a tightly sealed container at room temperature. Makes ~2 C.
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Mexican mole sauce is epic. This is our take on the traditional recipe thanks to all of your tips and pointers. We spread the finished result over homemade tortilla chips loaded with eggs.
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