| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Plus 2 tablespoons water |
| 1/2 |
c |
Plus 2 tablespoons sugar |
| 1 |
tb |
Instant coffee granules |
| 10 |
oz |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate,chopped |
| 1/4 |
c |
Whipping cream |
| 1 1/4 |
ts |
Vanilla extract |
| 1 |
|
Pinches salt |
| 1 |
c |
Pecan halves |
| 1 1/4 |
c |
Sugar |
| 1/4 |
c |
Plus 2 tablespoons Scotch whisky |
| 3/4 |
c |
Whipping cream |
| 3 |
tb |
Unsalted butter; room temperature |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
BITTERSWEET CHOCOLATE SAUCE
BUTTERSCOTCH-PECAN SAUCE
For chocolate sauce:
Stir water and sugar in heavy medium saucepan over medium heat until
sugar dissolves. Bring to boil; 1 minute. Remove from heat. Mix in
instant coffee granules. Add chocolate and whisk until melted and
smooth. Stir in cream, vanilla and salt. Cool slightly. Transfer to
2-cup jars. Seal tightly. (Can be prepared 1 week ahead; refrigerate.)
For butterscotch sauce:
Preheat oven to 375F. Place pecans on cookie sheet. Toast until
fragrant and just beginning to brown, stirring occasionally, about 12
minutes. Cool completely.
Stir sugar and Scotch whisky in heavy medium saucepan over low heat
until sugar dissolves. Increase heat to medium-high and bring to
boil. Boil without stirring until mixture is deep amber color,
brushing down sides of pan with wet pastry brush and swirling pan
occasionally, about 4 minutes. Remove from heat and whisk in cream
(mixture will bubble up). Return to boil, whisking constantly. Remove
from heat and whisk in butter, salt and pecans. Cool sauce slightly.
Transfer to 2-cup jar. Seal tightly. (Can be prepared 1 week ahead;
refrigerate.)
Makes about 2 cups each.
Bon Appetit December 1990
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