INGREDIENTS

INSTRUCTIONS

Put the cream and butter in a medium saucepan and heat over
medium-low heat until the cream is hot and the butter is melted. The
hot cream mixture will form tiny bubbles and measure about 175 F on a
food thermometer. Do not let the mixture boil. Remove the pan from
the heat. Add the chocolate and let it melt in the hot cream mixture
for about 30 seconds to soften. Add the vanilla and stir the sauce
until it is smooth and all of the chocolate is melted. To Freeze:
Pour 1 cup of the sauce into each of 2 plastic freezer containers,
leaving 1 inch of space at the top. Loosely cover and cool for 1 hour
at room temperature. Press a piece of plastic wrap onto the top of
the sauce and cover the container tightly. Freeze up to 2 months. To
Serve: Remove from the freezer. Defrost in the covered container
overnight in the refrigerator. Warm the sauce in a medium saucepan
over low heat, stirring frequently. Leftover sauce can be stored up
to 2 weeks in the refrigerator.
Recipe is from _Bake and Freeze Desserts_ by Elinor Klivans.
Recipe by: Felicia Pickering
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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