| 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
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