| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sauces | 1 | Servings | |
INGREDIENTS
| 3/4 | lb | Semisweet chocolate |
| 3/4 | c | Heavy cream |
INSTRUCTIONS
From: Francine Boucher <fboucher@sympatico.ca> Date: Tue, 21 May 1996 15:22:14 -0500 1. Chip the chocolate into chip-sized pieces and put into a medium sized heatproof bowl. 2. Bring the cream to a full boil in a small saucepan. Pour immediately over the chocolate and stir until the chocolate is melted and smooth. (You can add a tablespoon of your favorite liqueur to the chocolate if you= desire.) 3. Spoon warm mixture over chocolate ice cream. Serve. Note: If the ganache hardens, put the bowl over simmering water and melt the chocolate, stirring occasionally. Do not overheat or the chocolate will separate and become grainy. >From Martha Stewart's Quick Cook Recipe By : <tamale@primenet.com> Posted to Master Cook Recipes List, Digest #93
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