Helen Kenyon's Chocolate Sauce

Recipe Ingredients

4 oz	113g	Unsweetened chocolate - chopped
1 tablespoon	15ml	Butter - melted
1 1/2 cups	297g / 10oz	Sugar, powdered
1 cup	237ml	Heavy cream
1		Salt
1/4 cup	59ml	Dry sherry
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

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.

Beat This! by Ann Hodgman ISBN 1-881527-21-2 pg 82

Source:
Emeril Lagasse

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