Mexican Chocolate Sauce | PCC Natural Markets

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.



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.

Each serving: 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

More about: butter, chocolate, cream, sauces


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