*  Exported from  MasterCook  *
 
                       Helen Kenyon’s Chocolate Sauce
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Vanilla extract
 
   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   
 
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