| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Bittersweet chocolate chopped |
| 2 |
tb |
Unsalted butter |
| 1 |
c |
Heavy (whipping) cream |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
What IS the finest chocolate?! I've used James McNair's PIE Cookbook
recipe for bittersweet chocolate sauce before --
Combine the chocolate, butter and cream in a heavy saucepan over low heat
and cook, stirring frequently, until the chocolate is melted and mixture is
smooth. Stire in the vanilla extract and cool to room temperature, or
refrigerate, then reheat just to warm before serving.
If I make the bittersweet chocolate souffles, I probably use a white
chocolate sauce <smile>
Posted to FOODWINE Digest 8 November 96
Date: Fri, 8 Nov 1996 20:42:14 -0800
From: bond <bond@TRIAX.COM>
A Message from our Provider:
“Jesus: there is no substitute”