|¼ cup||Unsalted butter|
|2 ounces||Unsweetened chocolate|
|¼ cup||Unsweetened cocoa powder|
|⅔ cup||Whipping cream|
|1 teaspoon||Vanilla extract|
|½ cup||Raisins; coarsely chopped|
|¼ cup||Chopped or slivered almonds; toasted|
In a heavy small saucepan, melt butter and chocolate over low heat. Stir in cocoa, sugar, cream, and salt. Bring slowly to a boil. Remove from heat and add vanilla, raisins, and almonds. Serve warm or at room temperature.
Makes about 1-½ cups.
Recipe by: the California Culinary Academy Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 09, 1998, converted by MM_Buster v2.0l.