F&w's chocolate sauce

Yield: 3 servings

Measure Ingredient
MAKES 3/4 CUP
Supplement to Food & Wine magazine, 03/95
4 eaches Ounces semisweet chocolate
2 tablespoons Light cream
¼ cup Strong, freshly brewed coffee
2 tablespoons Unsalted butter, cut into small pieces

SOURCE: CHOCOLATE DESSERTS,

1. In a double boiler, melt the chocolate in the light cream and coffee over hot, not simmering, water, stirring until smooth. 2. Add the butter and stir until it is thoroughly incorporated. 3. Serve warm; or cover tightly with plastic wrap and store in the refrigerator for up to 3 days. To rewarm, stir in a double boiler over hot water.

Submitted By SALLIE KREBS On 03-01-95

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