| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | oz | Milk chocolate chips |
| 1/3 | c | Heavy/whipping cream |
INSTRUCTIONS
Combine chocolate and cream in medium saucepan; melt and stir over medium-low heat until smooth. Remove from heat. (At this point you may stir in 1/2 teaspoon pure vanilla extract, 1/2 teaspoon almond extract, or 1 tablespoon brady or liqueur, if desired.) For a pudding, refrigerate at least 2-3 hours or overnight. (This pudding is so deliciously rich that you should plan to serve it alongside a treadmill or rowing machine!) As a dipping sauce, immediately serve while still warm with whole strawberries, chunks of fruit and/or cake to dip into the chocolate. Makes 1/2 cup. Posted to Kitmailbox Digest by Adeline Rosemire <adeliner@amnesia.com> on Apr 04, 1997
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