Recipe - Helen Kenyons Chocolate Sauce

4 ounce Unsweetened chocolate
chopped
1 tablespoon Butter, melted
1 One half cup Sugar (pref superfine)
1 cup Heavy cream
1 pn Salt
One fourth cup Dry sherry
1 teaspoon Vanilla extract

From: Francine Boucher fboucher@sympatico.ca

Date: Tue, 21 May 1996 15:22:14 0500

In a double boiler, melt the chocolate with the butter. Transfer to a heavy
saucepan and combine with the sugar, cream and salt. Over mediumlow 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 1881527212 pg 82

Posted to Master Cook Recipes List, Digest #93