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Ingredients
- 8 ounces Mexican chocolate*, chopped
- 1/2 cup water
- 1/4 cup heavy cream
- 1 tablespoon Kahlua or other coffee-flavored liqueur
- *available by mail from Kitchen, 218 Eighth Avenue, New York, NY 10011, tel. (212)243-4433
Method
- In a metal bowl set over a saucepan of barely simmering water combine chocolate and water and stir until chocolate is melted and sauce is somewhat smooth, about 20 minutes.
- (Most of the water will have evaporated and mixture will have thickened slightly.)
- Remove bowl from heat and stir in cream and liqueur until combined well.
- Cool sauce completely and transfer to a jar with a tight-fitting lid.
- Sauce keeps, covered and chilled, 1 month.
- Serve sauce over ice cream.
