Helen kenyon's chocolate sauce

2 3/4 cups

Ingredients

Quantity Ingredient
4 ounces Unsweetened chocolate chopped
1 tablespoon Butter, melted
1½ cup Sugar (pref superfine)
1 cup Heavy cream
1 pinch Salt
¼ cup Dry sherry
1 teaspoon Vanilla extract

Directions

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 Submitted By DIANE LAZARUS On 03-20-95

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