Helen Kenyons Chocolate Sauce Recipe
Yield: 2 3/4 cupsRecipe by luhu.jp
Ingredients:
4 ounce: Unsweetened chocolate chopped,
1 tbsp: Butter, melted
1 1/2 cup: Sugar, pref superfine
1 cup: Heavy cream,
1 pinch: Salt,
1/4 cup: Dry sherry,
1 tsp: Vanilla extract,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp