12 ounce package semisweet chocolate pieces
13 ounce jar chocolate-hazelnut spread
12 ounce can evaporated milk
cup coffee liqueur, such as Kahlua, or strong coffee
cups coarsely chopped toasted hazelnuts (optional)
- In a large heavy saucepan melt chocolate pieces and chocolate-hazelnut spread over low heat, stirring occasionally. Add evaporated milk and sugar, stirring until smooth. Bring to boiling over medium-high heat, stirring constantly; reduce heat. Cook, uncovered, for 8 minutes, stirring frequently. Remove from heat and stir in coffee liqueur.
- Spoon mixture into 6 clean half-pint jars, leaving 3/4-inch headspace; cover and refrigerate. Divide hazelnuts, if using, between 6 small plastic bags. Decorate jars and plastic bags. To serve, reheat sauce, spoon sauce over ice cream; sprinkle with nuts, if desired. Makes 6 half-pint jars.
Nutrition Facts(Hazelnut-Mocha Sauce)
- Per serving:
- 128 kcal cal.,
- 6 g fat
- (2 g sat. fat,
- 1 g monounsatured fat),
- 3 mg chol.,
- 20 mg sodium,
- 17 g carb.,
- 1 g fiber,
- 10 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet