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.
