| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Chocolate |
3 |
1/2 pounds |
INGREDIENTS
| 1 |
pt |
Half and half cream |
| 1/2 |
ts |
Vanilla extract |
| 2 |
lb |
Dark chocolate chips |
| 8 |
oz |
Unsalted butter, cut in small cubes, at room temperature |
|
|
Central Market Recipes |
|
|
Cooking School |
|
|
Austin, Texas |
INSTRUCTIONS
1. Pour the half and half cream in a pot with the vanilla extract and
bring to a boil.
2. Place the chocolate chips in a 5 quart mixer bowl.
3. Pour boiling cream over chocolate, let stand a few minutes to
soften
the chocolate. Start mixing speed at one, then speed 2. Scrape
the
bowl once in a while to make sure all the chocolate is well
blended.
4. When chocolate/cream mix is smooth, add the butter a little at a
time.
5. Finish mixing until smooth and shiny. Strain into a plastic
container. Label, date and store in a cooler until needed.
MM Format by John Hartman Austin, Texas 12 Jan 1997
Posted to MM-Recipes Digest V4 #5 by valerie@nbnet.nb.ca (valerie) on
Jan 23, 1999
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”