| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
December 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Water |
| 2/3 |
c |
Sugar |
| 3/4 |
c |
Unsweetened cocoa powder; (preferably Dutch |
|
|
; process) |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Heavy cream |
| 1/2 |
|
Stick unsalted butter; (1/4 cup) |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Sambuca; or to taste |
INSTRUCTIONS
In a small heavy saucepan combine water and sugar and boil, stirring, until
sugar is dissolved. Remove pan from heat and whisking cocoa powder,
whisking until smooth. Whisk in salt, cream, and butter and return pan to
moderately low heat, whisking until butter is melted. Simmer sauce until
thickened slightly, about 2 minutes, and stir in vanilla and Sambuca. Cool
sauce completely and transfer to a jar with a tight-fitting lid. Sauce
keeps, covered and chilled, 1 month. Serve sauce warm over ice cream.
Makes about 2 cups.
Gourmet December 1994
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