| 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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