Ingredients
6 ounces semi-sweet chocolate
1/2 cup evaporated milk
1/4 cup water

How To:
Melt chocolate on top of a double boiler. Gradually stir in evaporated milk, and continue until sauce is full blended and smooth. Remove from heat and stir in water until a smooth paste is ready. Syrup may be refrigerated in an airtight container for up to 3 weeks. To reheat, set over a double boiler and stir until smooth. If re-heating over direct heat, use very low flame and be careful not to let the sauce bubble or burn

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