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Helen Kenyon's Chocolate Sauce

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Recipe

 

Yield

2 3/4 cups

Prep

10 min

Cook

10 min

Ready

20 min
Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 ounces unsweetened chocolate
chopped
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1 tablespoon butter
melted
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1 ½ cups sugar
super fine
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1 cup heavy whipping cream
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1 pinch salt
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¼ cup sherry
dry
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1 teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
115.6 ml/g unsweetened chocolate
chopped
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15 ml butter
melted
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355 ml sugar
super fine
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237 ml heavy whipping cream
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1 pinch salt
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59 ml sherry
dry
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5 ml vanilla extract
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 60350% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 21g 103%
Trans Fat 0g
Cholesterol 89mg 30%
Sodium 47mg 2%
Total Carbohydrate 27g 27%
Dietary Fiber 3g 11%
Sugars g
Protein 7g
Vitamin A 19% Vitamin C 1%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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