Recipes from the Caribbean :: Caribbean Desserts
Chocolate Sauce3 to 4 c. assorted fresh tropical
fruit: banana pineapple strawberries,
carambola papaya mango
2 to 3 Tbsp. orange-flavored liqueur or rum
Prepare Chocolate Sauce. Toss fruit and liqueur or rum. Cover and refrigerate stirring once or twice at least 1 hour. Spoon fruit into dessert dishes; drizzle with Chocolate Sauce.
Chocolate Sauce
6 oz. semisweet chocolate chips
1/2 c. evaporated milk
1/2 c. sugar
2 tsp. butter or butter-replacement
1 Tbsp. orange-flavored liqueur or rum
Heat chocolate milk and sugar to boiling over med. heat stirring constantly; remove from heat. Stir in butter and liqueur. Let stand 1 hour.
Cover and refrigerate any remaining sauce.
Yields 6 to 8 servings.
