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Recipe Detail Page
Quick Chocolate Sauce
Early Summer 2017
Makes a scant cup (250 mL)
1. Combine 3 oz (90 g) chopped semi-sweet chocolate with ½ cup (125 mL) whipping cream in a glass bowl. Microwave for 45 seconds and stir until smooth. Mix in 1 tbsp (15 mL) Kahlúa (or strong espresso coffee) and ½ tsp (2 mL) vanilla extract. Cool to room temperature before drizzling on frozen mousse. To thin after being stored in the refrigerator, microwave for 30 to 40 seconds and stir.
Makes a scant cup (250 mL)