| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
June 1993 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Water or brewed coffee |
| 1/2 |
c |
Firmly packed dark brown sugar |
| 1/2 |
c |
Unsweetened Dutch-process cocoa powder |
| 1/8 |
ts |
Salt |
| 2 |
tb |
Unsalted butter; cut into pieces |
| 1/2 |
ts |
Vanilla |
INSTRUCTIONS
In a heavy saucepan hat the water or coffee with the brown sugar over
moderate hat, whisking until the sugar is dissolved, add the cocoa powder
and the salt, and whisk the mixture until it is smooth. Add the butter and
the vanilla and whisk the sauce until the butter is melted. Serve the sauce
warm over ice cream.
Makes about 3/4 cup.
Gourmet June 1993
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