| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauce |
8 |
Servings |
INGREDIENTS
| 12 |
oz |
Best-quality bittersweet chocolate |
| 1 |
c |
Heavy cream |
| 2 |
ts |
Pure vanilla extract |
INSTRUCTIONS
From: Janice D Seals <DianeTN5@AOL.COM>
Date: Thu, 4 Jul 1996 11:08:12 -0400
this sauce can be made as far ahead as you'd like. Just reheat it in a
double boiler before serving. Liqueurs, such as amaretto or Grand Marnier,
may be substituted for the pure vanilla extract.
Finely chop the chocolate and set aside Place the cream in a heavy saucepan
and scald it. Remove from heat just before the cream boils Add the reserved
chopped chocolate and the vanilla; whisk until smooth.
EAT-L Digest 3 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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