White chocolate sauce - bon appetit
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Imported white chocolate (such as Lindt), finely chopped |
| 6 | ounces | Cream cheese, room temp. |
| ½ | cup | (1 stick) unsalted butter, room temperature |
| 2 | tablespoons | Cognac or brandy |
Directions
Stir chocolate in top of double bouer over simmering water until melted and smooth. Let cool to barely lukewarm.
Using electric mixer, beat mm cheese and butter in medium bowl until fluffy. Gradually beat in chocolate. Mix in Cognac. Transfer to bowl.
(Can be made 4 hours ahead. Chill. Let soften slightly at room temperature before serving.)
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>