Recipes from Mexico :: Mexican Salsas and Condiments
2 oz. bittersweet chocolate, finely chopped 1/2 c. heavy cream 1/4 c. Tia Maria Put the chocolate in a small bowl. In a small saucepan, bring the cream to a scald over med. heat. Pour half of the hot cream over the chocolate and gently stir to melt and blend. Add remaining cream and Tia Maria. Stir until smooth. Serve slightly warm or at room temperature. To reheat, set a container of the sauce in hot water and stir until warm. Store for up to 2 weeks in the refrigerator.
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