| 1. | Return the remaining cream mixture to the stove over low heat.
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| 2. | Stir over low heat until gelatin and sugar are completely dissolved.
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| 3. | Simmer over low heat 10 to 15 minutes or until hot.
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| 4. | Cover with a lid and cook over low heat 10 minutes.
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| 5. | Stir the mixture over low heat until the caramel is smooth.
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| 6. | Add remaining butter to mushrooms and heat through over low heat.
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| 7. | Stir over low heat until chocolate mixture is melted and smooth.
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| 8. | Place over low heat and stir until the gelatin is dissolved.
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| 9. | Place pan over low heat so that sauce just barely simmers.
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| 10. | Continue to cook over low heat until the onions are tender.
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मोबाइल