Directions:
- Cut butter into small pieces.
- Place the cream, sugar, butter and liquor, if using in a medium-sized heavy saucepan.
- Heat to a boil, stirring constantly to melt sugar.
- Lower heat to low setting and cook until thickened, being careful not to burn.
- Remove from heat and stir in cocoa powder until well blended.
- This recipe makes about 2 cups of awesomely delicious sauce.
- I've used it on frozen desserts and as a fruit dip .
- It keeps up to a week or so refrigerated.
- Bring to room temperature or heat before reusing.
- RECIPE ADAPTED FROM THE BEST ICE CREAM MAKER COOKBOOK EVER by PEGGY FALLON.
- I highly recommend this book for home ice cream fans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.91 Kcal (1498 kJ) | ||
| Calories from fat | 222.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.69g | 38% | |
|---|---|---|---|
| Cholesterol | 71.6mg | 24% | |
| Sodium | 55.23mg | 2% | |
| Potassium | 430.94mg | 9% | |
| Total Carbs | 37.37g | 12% | |
| Sugars | 23.14g | 93% | |
| Dietary Fiber | 4.84g | 19% | |
| Protein | 3.64g | 7% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.6mg | 14% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 395.03 Kcal (1654 kJ) | ||
| Calories from fat | 245.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.25g | 38% | |
|---|---|---|---|
| Cholesterol | 79.03mg | 24% | |
| Sodium | 60.96mg | 2% | |
| Potassium | 475.64mg | 9% | |
| Total Carbs | 41.24g | 12% | |
| Sugars | 25.54g | 93% | |
| Dietary Fiber | 5.34g | 19% | |
| Protein | 4.02g | 7% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.8mg | 14% | |
| Calcium | 45.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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