| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sauces | 2 | Servings | |
INGREDIENTS
| 4 | oz | Unsweetened chocolate chopped |
| 1 | tb | Butter, melted |
| 1 1/2 | c | Sugar (pref superfine) |
| 1 | c | Heavy cream |
| 1 | pn | Salt |
| 1/4 | c | Dry sherry |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
From: Francine Boucher <fboucher@sympatico.ca> Date: Tue, 21 May 1996 15:22:14 -0500 In a double boiler, melt the chocolate with the butter. Transfer to a heavy saucepan and combine with the sugar, cream and salt. Over medium-low heat, stirring constantly, bring the mixture to a boil. Allow it to boil slowly, without stirring, for 7 minutes. Remove the sauce from the heat and stir in the sherry and vanilla. Serve warm. Store in the refrigerator. Beat This! by Ann Hodgman ISBN 1-881527-21-2 pg 82 Posted to Master Cook Recipes List, Digest #93
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