Almond-raisin-fudge sauce

Yield: 6 Servings

Measure Ingredient
¼ cup Unsalted butter
2 ounces Unsweetened chocolate
¼ cup Unsweetened cocoa powder
¾ cup Sugar
⅔ cup Whipping cream
pinch Salt
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 From: Ladies Home Journal- August 1991

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