Salsa de Chocolate-Canela
Here's an easy sauce to serve with any number of desserts.
Equipment
Ingrediënten
Makes about 2 cups
- 1 cup sifted confectioners' sugar
- ¾ cup half and half
- ½ cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- ⅛ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
Instructies
- In a saucepan, mix together the sugar, half and half, chocolate chips, butter, and cinnamon.
- Cook over medium-low heat, stirring constantly, until the mixture simmers and the chocolate is completely melted, about 4 minutes.
- Transfer to a bowl and cool.
Notes / Tips / Wine Advice:
Sauce keeps well, refrigerated, 2 to 3 weeks.
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