| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Choco4 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Sifted dark unsweetened cocoa |
| 2/3 |
c |
Heavy cream |
| 1/3 |
c |
Unsalted butter |
| 1 1/3 |
c |
Sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Combine cocoa, heavy cream, butter and sugar in a saucepan. Over low heat
cook, stirring constantly, until smooth and thick, about 5 minutes. Remove
from heat, add vanilla. Drizzle glaze over slices of almond cake topped
with ice cream. Store remaining glaze in covered jar, in the refrigerator
for several weeks; reheat to boiling before reusing.
Yield: about 3 1/2 cups
Recipe by: MONDAY TO FRIDAY SHOW #MF6708
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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