from Sisi Damner's recipe file (origin forgotten)
makes 6 servings as an ice cream sauce
1 cup whipping cream
2 tablespoons unsalted butter, cut into pieces
2 tablespoons (packed) golden brown sugar
4 ounces bittersweet or semisweet chocolate, coarsely chopped
1 tablespoon Frangelico (hazelnut liqueur)
Stir cream, butter and sugar in a heavy medium saucepan over high heat until butter melts and sugar dissolves. Bring to a boil. Remove from heat and add chocolate, whisking until smooth. Stir in Frangelico.
Serve the warm sauce over coffee ice cream. The sauce can be refrigerated for up to 3 days. Rewarm over low heat, whisking constantly.
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