| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Dessert, Sauces |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sifted cocoa |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Butter |
| 1 |
tb |
Instant coffee granules |
| 1 |
ts |
Vanilla |
| 1 |
|
Cinnamon stick |
| 1 |
pn |
Salt |
| 1 |
c |
Boiling water |
INSTRUCTIONS
1. In a wide shallow saucepan or dutch oven combine cocoa, sugar, butter,
instant coffee, vanilla, cinnamon stick and salt.
2. Gradually whisk in boiling water; bring to a boil over high heat.
3. Reduce heat to medium and simmer stirring often for 5 minutes. Mixture
should be thickened and glossy and reduced to about 1 cup.
4. Discard cinnamon stick, let cool. Store in tightly covered jar in the
refrigerator for up to 2 weeks.
Notes: Keep a jar of this versatile sauce in your fridge to serve drizzled
over ice cream or pound cake, or as a dip for fresh fruit.
from the recipe files of RecipeLu <recipelu@recipelu.com>
Recipe by: Homemakers Magazine - May 1995
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 19,
1998
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