Mexican Chocolate Sauce

Yield: Makes enough for 6 to 8 sundaes

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Very rich — a little goes a long way.

Ingredients

Preparation

Melt butter in a heavy-bottomed pan. Stir in sugar, cream, cocoa powder and cinnamon; stir constantly with a whisk until well-blended and melted.

Serve with rice pudding or vanilla ice cream.

230 cal, 17g fat (11g sat), 50mg chol, 95mg sodium, 20g carb, 1g fiber, 1g protein

Source: Recipe adapted by Marie Donadio, from the "Fannie Farmer Baking Book" by Marion Cunningham
Sound Consumer, July 2012

Learn more about our recipes. View guidelines »

More about: butter, chocolate, cream, sauces

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login