Friday, January 02, 2009

As requested...

CHERYL’S MOCHA CHOCOLATE SAUCE

INGREDIENTS: YIELD:

WHIPPING CREAM 2/3 CUP
HERSHEY’S COCA POWDER 1/2 CUP
SUGAR 7 OZ
LIGHT CORN SYRUP 1/4 CUP
BUTTER 1/3 CUP
VANILLA EXTRACT 1 TSP
TRIPLE SEC 2 TBSP


PROCEDURE:

IN A SAUCE PAN, COMBINE WHIPPING CREAM, COCOA, SUGAR, AND CORN SYRUP. STIR UNTIL BEGINS TO BOIL, THEN LET BOIL FOR ONE MORE MINUTE UNTIL SUGAR IS COMPLETELY DISSOLVED. REMOVE FROM HEAT AND ADD BUTTER AND VANILLA. LET COOL THEN STIR IN TRIPLE SEC (OPTIONAL). THE TEXTURE SHOULD BE GLOSSY AND FAIRLY THICK. (NOT RUNNY, BUT WILL RUN OFF SPOON)


MAKE YOURSELF ESPRESSO CAFE MOCHA!

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