Helen kenyon's chocolate sauce
2 3/4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Unsweetened chocolate chopped |
| 1 | tablespoon | Butter, melted |
| 1½ | cup | Sugar (pref superfine) |
| 1 | cup | Heavy cream |
| 1 | pinch | Salt |
| ¼ | cup | Dry sherry |
| 1 | teaspoon | Vanilla extract |
Directions
In a double boiler, melt the chocolate with the butter. Transfer to a heavy saucepan and combine with the sugar, cream and salt. Over medium-low heat, stirring constantly, bring the mixture to a boil.
Allow it to boil slowly, without stirring, for 7 minutes. Remove the sauce from the heat and stir in the sherry and vanilla. Serve warm.
Store in the refrigerator.
Beat This! by Ann Hodgman ISBN 1-881527-21-2 pg 82 Submitted By DIANE LAZARUS On 03-20-95