Helen Kenyon's Chocolate Sauce Recipe

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Helen Kenyon's Chocolate Sauce Recipe

 



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Helen Kenyon's Chocolate Sauce

 

Ingredients

4 oz unsweetened chocolate chopped
1 tbsp butter, melted
1 1/2 cup sugar (pref superfine)
1 cup heavy cream
1 pinch salt
1/4 cup dry sherry
1 tsp vanilla extract



 

Preparation

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

 

 

Servings: 2

 

 

 

 


 

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