| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Chocolate | 1 | Servings | |
INGREDIENTS
| -Dorothy Cross TMPJ72B | ||
| 1 | c | Heavy cream |
| 6 | oz | Semisweet chocolate chips (1 cup) |
| 1 | (1-ounce) square unsweetened chocolate, cut up | |
| 2 | tb | Butter, softened |
| 1 | ts | Vanilla extract or 1 T rum, Cognac, or Gran Marnier |
INSTRUCTIONS
1. In a 1-quart glass bowl, combine cream, semisweet chocolate, and unsweetened chocolate. Heat in a microwave oven on HIGH 1-1/2 to 2 minutes, stirring once or twice, until chocolate is melted and smooth. 2. Stir in butter until melted and mixture is smooth. Stir in vanilla. Turn into a 2-or 2-1/2-cup cheese or pate crock or into 2 or 3 individual souffle dishes. Refrigerate until firm, 2 to 3 hours. Once firm, cover with plastic wrap and refrigerate until 1 hour before serving time. Store in refrigerator and use within 5 days. Note: Pate can also be heated in microwave oven on HIGH 1-1/2 to 2 minutes, until mixture reaches sauce consistency when stirred and is warm. Serve warm sauce over cakes, ice-cream, or fruits. Source: 365 Great Chocolate Desserts Reformatted by: CYGNUS, HCPM52C From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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