White Chocolate Sauce - Bon Appetit Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
6 ounce: Imported white chocolate, (such as Lindt), finely chopped
6 ounce: Cream cheese, room temp.
1/2 cup: , (1 stick) unsalted butter, room temperature
2 tbsp: Cognac or brandy,
Directions:
Stir chocolate in top of double bouer over simmering water until
melted and smooth. Let cool to barely lukewarm.
Using electric mixer, beat mm cheese and butter in medium bowl until
fluffy. Gradually beat in chocolate. Mix in Cognac. Transfer to bowl.
(Can be made 4 hours ahead. Chill. Let soften slightly at room
temperature before serving.)
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp
melted and smooth. Let cool to barely lukewarm.
Using electric mixer, beat mm cheese and butter in medium bowl until
fluffy. Gradually beat in chocolate. Mix in Cognac. Transfer to bowl.
(Can be made 4 hours ahead. Chill. Let soften slightly at room
temperature before serving.)
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp