Mexican Chocolate Sauce
Yield: Makes about 1 1/2 cups
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- 2 (4.4-oz.) packages Mexican chocolate, broken into pieces
- 3/4 cup whipping cream
- 2 teaspoons light brown sugar
- Pinch of salt
- 1 tablespoon butter
- 1. Combine chocolate, whipping cream, brown sugar, and salt in a small saucepan. Cook, whisking occasionally, over low heat until mixture is smooth and chocolate is melted (about 3 minutes). Remove from heat. Whisk in butter until melted. Serve immediately.
- Note: For testing purposes only, we used Nestlé Abuelita Marqueta Mexican Chocolate.
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