Helen Kenyon's Chocolate Sauce
Yield
2 3/4 cupsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | ounces |
unsweetened chocolate
chopped |
|
1 | tablespoon |
butter
melted |
|
1 ½ | cups |
sugar
super fine |
|
1 | cup |
heavy whipping cream
|
|
1 | pinch |
salt
|
* |
¼ | cup |
sherry
dry |
* |
1 | teaspoon |
vanilla extract
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
115.6 | ml/g |
unsweetened chocolate
chopped |
|
15 | ml |
butter
melted |
|
355 | ml |
sugar
super fine |
|
237 | ml |
heavy whipping cream
|
|
1 | pinch |
salt
|
* |
59 | ml |
sherry
dry |
* |
5 | ml |
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.