Yield: 1 Servings
|8 ounces||Bittersweet chocolate chopped|
|2 tablespoons||Unsalted butter|
|1 cup||Heavy (whipping) cream|
What IS the finest chocolate?! I've used James McNair's PIE Cookbook recipe for bittersweet chocolate sauce before -- Combine the chocolate, butter and cream in a heavy saucepan over low heat and cook, stirring frequently, until the chocolate is melted and mixture is smooth. Stire in the vanilla extract and cool to room temperature, or refrigerate, then reheat just to warm before serving.
If I make the bittersweet chocolate souffles, I probably use a white chocolate sauce <smile>
Posted to FOODWINE Digest 8 November 96 Date: Fri, 8 Nov 1996 20:42:14 -0800 From: bond <bond@...>