| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | La times, Latimes1 | 1 | Servings | |
INGREDIENTS
| 1 | c | Chocolate chips, bittersweet |
| or semisweet | ||
| 1 | T | Light corn syrup |
| 1 | T | Instant coffee |
| or strong peppermint tea | ||
| 1/4 | c | Hot water |
| 1/4 | c | Half-and-half or whipping |
| cream |
INSTRUCTIONS
Place chocolate chips and corn syrup in large bowl and set aside. Dissolve instant coffee in hot water in small saucepan. Add half-and-half and bring to boil. Pour heated sauce over chocolate chips and corn syrup and whisk until well blended and slightly thickened, about 5 minutes. Yields 1 cup. Each tablespoon: 34 calories; 2 mg sodium; 1 mg cholesterol; 3 grams fat; 4 grams carbohydrates; 1 gram protein; 0.10 gram fiber Recipe Source: Los Angeles Times - 04-14-1999 Recipe from Amy Pressman, who founded the Old Town Bakery in Pasadena, CA Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 820
Calories From Fat: 466
Total Fat: 56.1g
Cholesterol: 81.5mg
Sodium: 51.5mg
Potassium: 140.9mg
Carbohydrates: 92.5g
Fiber: 6.7g
Sugar: 17g
Protein: 6.3g