🫙 From the Spice Rack
Helen Kenyon's Chocolate Sauce
4 oz Unsweetened chocolate -chopped 1 tb Butter, melted 1 1/2 c Sugar (pref superfine) 1 c Heavy cream 1 pn Salt 1/4 c Dry sherry 1 ts Vanilla extract In a double boiler, melt the ...
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Ingredients6 items
Ingredients
- 4ozunsweetened chocolate
- 11/2 c sugar (pref superfine)
- 1cup heavy cream
- 1pn salt
- 1/4cup dry sherry
- 1tsp vanilla extract
Directions
- 1
4 oz Unsweetened chocolate -chopped 1 tb Butter, melted 1 1/2 c Sugar (pref superfine) 1 c Heavy cream 1 pn Salt 1/4 c Dry sherry 1 ts Vanil
- 2
Transfer to a heavy saucepan and combine with the sugar, cream and salt
- 3
Over medium-low heat, stirring constantly, bring the mixture to a boil
- 4
Allow it to boil slowly, without stirring, for 7 minutes
- 5
Remove the sauce from the heat and stir in the sherry and vanilla
- 6
Serve warm
- 7
Store in the refrigerator
- 8
Beat This! by Ann Hodgman ISBN 1-881527-21-2 pg 82