Yield: 1 Servings
|6 ounces||Milk chocolate chips|
|⅓ cup||Heavy/whipping cream|
Combine chocolate and cream in medium saucepan; melt and stir over medium-low heat until smooth. Remove from heat. (At this point you may stir in ½ teaspoon pure vanilla extract, ½ teaspoon almond extract, or 1 tablespoon brady or liqueur, if desired.) For a pudding, refrigerate at least 2-3 hours or overnight. (This pudding is so deliciously rich that you should plan to serve it alongside a treadmill or rowing machine!) As a dipping sauce, immediately serve while still warm with whole strawberries, chunks of fruit and/or cake to dip into the chocolate. Makes ½ cup.
Posted to Kitmailbox Digest by Adeline Rosemire <adeliner@...> on Apr 04, 1997