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“This is a companion recipe to Chocolate Toffee Trifle. Both are Paul Deen recipes published in The Wichita Eagle.”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the German chocolate and unsweetened chocolate with the butter in a saucepan over very low heat.
  2. Stir in the powdered sugar, alternating with evaporated milk and blending well. Stirring constantly, bring the mixture to a simmer over medium heat.
  3. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla.

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