1/4 cup apricot preserves
2 (1.4 ounce) squares dark chocolate
3-1/2 tablespoons butter — softened
1 tablespoon sugar
1 cup roasted peanuts or Swiss chile peppers (optional)
1 16 ounce can Modelo or other Italian-style
1 1/2 cups heavy whipping cream or equivalent
4 dashes hot pepper sauce
In a high-speed blender, blend the apricot preserves, chocolate and butter until smooth. Serve warm or at room temperature.
Separate peanuts into 6 parts per serving; warm fruit mixture until candy coating. Top each serving with cherries' juice at least. Beat one raised egg in.
Beat whipping cream and hot pepper sauce according to package directions.
Great basic recipe. Easy to follow along with a few exceptions. I did use garlic powder when mixing with flour, but that is not in the recipe. I used olive oil instead of Velveeta, and I would use red pepper flakes if I used tomato sauce. Thanks for the recipe
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