- 1/3 - cup heavy (or whipping) cream
- 4 - ounces semisweet chocolate, finely chopped
- 1 - to 2 tablespoons tangerine liqueur
Scald the cream in a small heavy saucepan over medium heat. Whisk in the chocolate and cook over low heat until completely melted, about 3 minutes.
Whisk in the tangerine liqueur, to taste. Serve warm. Any leftover sauce can be stored, covered, in the refrigerator. Reheat in the top of a double boiler over simmering water.
*Excerpted from Steven Raichlen's MIAMI SPICE. Copyright© 1993 by Steven Raichlen. Used by permission of Workman Publishing Co., Inc., New York. All Rights Reserved.