Prepare the sauce several days ahead, chill it, and reheat just before serving. You can also use this sauce for fondue.
Cooking Light NOVEMBER 2006
Heat milk and half-and-half in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around the edges (do not boil). Remove from heat; add butter and chocolate, stirring until smooth. Stir in rind, juice, and liqueur. Serve sauce with frozen yogurt.
Go to full version of