| 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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