Serves: 2
Total Calories: 765
In a saucepan, mix together the sugar, half and half, chocolate chips, butter, and cinnamon. Cook over medium-low heat, stirring constantly, until the mixture simmers and the chocolate is completely melted, about 4 minutes. Transfer to a bowl and cool. Sauce keeps well, refrigerated, 2 to 3 weeks.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate-Cinnamon Dessert Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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