| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
La times, Latimes1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Chocolate chips; bittersweet or semisweet |
| 1 |
tb |
Light corn syrup |
| 1 |
tb |
Instant coffee |
|
|
(or strong peppermint tea) |
| 1/4 |
c |
Hot water |
| 1/4 |
c |
Half-and-half or whipping cream |
INSTRUCTIONS
Place chocolate chips and corn syrup in large bowl and set aside.
Dissolve instant coffee in hot water in small saucepan. Add
half-and-half and bring to boil. Pour heated sauce over chocolate
chips and corn syrup and whisk until well blended and slightly
thickened, about 5 minutes. Yields 1 cup.
Each tablespoon: 34 calories; 2 mg sodium; 1 mg cholesterol; 3 grams
fat; 4 grams carbohydrates; 1 gram protein; 0.10 gram fiber
Recipe Source: Los Angeles Times - 04-14-1999 Recipe from Amy
Pressman, who founded the Old Town Bakery in Pasadena, CA
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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