| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sauces, Chocolate | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Heavy cream |
| 4 | oz | Bittersweet chocolate — |
| Chopp | ||
| 1/4 | c | Unsalted butter — softened |
| 2/3 | c | Dark brown sugar — packed |
| 3 | oz | Unsweetened chocolate — |
| Chopp | ||
| 3 | tb | Amaretto — or to taste |
INSTRUCTIONS
From: Gerald Edgerton <jerrye@wizard.com> Date: Tue, 21 May 1996 10:44:16 -0700 In a small heavy saucepan, combine the cream and brown sugar. Bring the mixture to a boil over mod-high heat, whisking occasionally, and boil it, whisking, until sugar is dissolved. Remove pan from heat and add chocolates, whisking, until they are melted. Whisk in the butter and the Amaretto. Continue to whisk until the sauce is smooth. Let cool slightly. Makes about 3 cups. Gourmet Mag. Jan. 91 Posted to Master Cook Recipes List, Digest #92
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