Chocolate & roasted poblano sauce

Yield: 1 servings

Measure Ingredient
1.00 tablespoon olive oil
½ cup roasted poblanos; peeled, seeded,
1 \N ; and chopped
½ cup roasted onions; peeled and chopped
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
1 \N emeril’s essence; see * note
3.00 cup chicken stock
¼ cup melted semi-sweet chocolate
3.00 tablespoon heavy cream

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a sauce pan, heat the olive oil. When the oil is hot, saute the poblanos, onions, shallots, and garlic, for 2 to 3 minutes. Season with Emeril’s Essence. Stir in the stock, bring to a boil and cook over high heat for 15 minutes. Whisk in the chocolate and cream, continue simmering for 2 minutes. Remove from the heat and puree in a blender. Return sauce to the heat and season with salt and pepper.

This recipe yields 2 cups of sauce.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2304 broadcast 02-12-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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