Helen kenyon's chocolate sauce
Yield: 2 3/4 cups
Ingredients:
- 4 oz Unsweetened chocolate -chopped
- 1 tb Butter melted
- 1 1/2 c Sugar (pref superfine)
- 1 c Heavy cream
- 1 pn Salt
- 1/4 c Dry sherry
- 1 ts Vanilla extract
Instructions:
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
