Yield: 1 servings
|5 ounces||Semisweet chocolate|
|⅓ cup||Heavy cream|
Cut chocolate into ½- to 1-inch pieces. Process chocolate in food processor until finely chopped. In small saucepan, stir together cream and honey; bring to a boil. With processor running, slowly drizzle hot cream over chocolate. Process until combined. Transfer to medium bowl, cover with plastic wrap, and refrigerate. May be made 2 days ahead. Makes 1 cup.
Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "1 cup" Per serving: 1014 Calories (kcal); 71g Total Fat; (57% calories from fat); 8g Protein; 110g Carbohydrate; 109mg Cholesterol; 46mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14½ Fat; 7 Other Carbohydrates
Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Converted by MM_Buster v2.0n.