Ellen’s Hazelnut-Mocha Sauce

In a large, non-stick saucepan melt chocolate and chocolate hazelnut spread over low heat, stirring occasionally. Once melted, add evaporated milk and sugar, stirring until smooth. Then bring to boil over medium high heat, stirring constantly. Once it boils, reduce heat to medium or medium low and cook for 8 minutes, stirring frequently. Remove from heat and add coffee liqueur or coffee.

Spoon mixture into clean, 1/2 pint jars (6), leaving 3/4″ head space; cover and refrigerate. Will last several months refrigerated.

To serve, reheat sauce in the microwave or over low heat.