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Ingredients:
3 Ounce(s) bittersweet chocolate; finely chopped
1 1/2 Cup(s) caramel sauce recipe; warm
Directions: Melt the chocolate in a double boiler over hot water, making sure that the water does not touch the pan holding the chocolate. Whisk until smooth. Whisk the chocolate into the caramel sauce. Serve the sauce warm or cold. It can be reheated in a double boiler. The sauce can be made a day or two in advance. Store in the refrigerator. Contributor: Stars Desserts p. 230
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