Helen Kenyon's Chocolate Sauce
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Ingredients 8 ingredients
- 1/4 c Dry sherry
- 1 pn Salt
- 1 c Heavy cream
- -chopped
- 1 1/2 c Sugar (pref superfine)
- 1 t Vanilla extract
- 1 tb Butter, melted
- 4 oz Unsweetened chocolate
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon