| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | California | Desserts, Basics & es, Sauces/dres | 6 | Servings |
INGREDIENTS
| 1/4 | c | Unsalted butter |
| 2 | oz | Unsweetened chocolate |
| 1/4 | c | Unsweetened cocoa powder |
| 3/4 | c | Sugar |
| 2/3 | c | Whipping cream |
| pn | Salt | |
| 1 | ts | Vanilla extract |
| 1/2 | c | Raisins — coarsely chopped |
| 1/4 | c | Chopped or slivered almonds |
| Toasted |
INSTRUCTIONS
In a heavy small saucepan, melt butter and chocolate over low heat. Stir in cocoa, sugar, cream, and salt. Bring slowly to a boil. Remove from heat and add vanilla, raisins, and almonds. Serve warm or at room temperature. Makes about 1-1/2 cups. Recipe By : the California Culinary Academy From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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