|2 tablespoons||Heavy cream|
|2 ounces||Semisweet chocolate, roughly chopped|
|2 tablespoons||Strong coffee|
Cook the milk, cream, and sugar in a heavy-bottomed saucepan, stirring up the bottom of the pot well, until it is light caramel.
Off the heat, add the chocolate, butter, coffee, and salt and stir gently until smooth. Flavor with brandy; thin if desired with a little water, cream, or coffee. Pour, hot, over ice cream. To reheat, use a double boiler.
YIELD: ¾ cup.
SOURCE: Biscuits, Spoonbread, and Sweet Potato Pie (pg. 143) Recipe By :
From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co
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