
1. 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.
2. 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.
This free, easy-to-use tool lets you save all your recipes in one place, share them with friends, and more.
try it nowCherish everyday memories. Personalize photo books, cards, calendars, and more with our easy to use Photo Tool.
| Yummiest Pumpkin Recipes 168 Members | |
| Snazzy Thanksgiving Sides 58 Members | |
| Christmas Cookie Swap Greatness 249 Members | |
| Cozy Fall Desserts 145 Members | |
| Thanksgiving Potluck Recipes 47 Members |