Recipe for cooking mexican chocolate sauce

Recipes from Mexico :: Mexican Salsas and Condiments

4 oz. unsweetened chocolate
2 Tbsp. butter or butter-replacement
1/4 c. light corn syrup
1/4 c. sugar
1 dash salt (optional)
1/4 c. Kahlua
1/4 c. cream

In top of double boiler combine all ingredients and cook, stirring constantly for 10 mins.

Serve over pound cake or ice cream.

To store, pour into a jar and cover. Sauce keeps in refrigerator up to 3 months. To warm sauce, set jar in pan of hot water over low heat.