Recipe - Quick Chocolate Macaroons

1 cup Sifted dark unsweetened
cocoa
2/3 cup Heavy cream
1/3 cup Unsalted butter
1 1/3 cup Sugar
1 teaspoon Vanilla

Combine cocoa, heavy cream, butter and sugar in a saucepan. Over low heat
cook, stirring constantly, until smooth and thick, about 5 minutes. Remove
from heat, add vanilla. Drizzle glaze over slices of almond cake topped
with ice cream. Store remaining glaze in covered jar, in the refrigerator
for several weeks; reheat to boiling before reusing.

Yield: about 3 One half cups
Recipe By :MONDAY TO FRIDAY SHOW #MF6708

Posted to MCRecipe Digest V1 #281

Date: Wed, 6 Nov 1996 08:18:25 0500

From: Meg Antczak meginny@frontiernet.net