Yield: 10 Servings
|8 ounces||White chocolate; chopped|
|⅓ cup||Heavy cream|
In a double boiler over barely simmering water, melt the chocolate, stirring until smooth. Remove from heat and mix in the heavy cream. Keep warm. To store, let cool slightly and store in airtight jar in the refrigerator. Melt over barely simmering water and stir until smooth.' Recipe By : Dick Brennan, Jr. of Palace Cafe/tpogue@...
Posted to FOODWINE Digest 01 Oct 96 Date: Tue, 1 Oct 1996 22:56:44 -465800 From: Terry Pogue <tpogue@...>