1/4 cup Light cream
1/2 cup Sugar
1 square (or envelope) Unsweetened chocolate
1 teaspoon Butter
1/4 teaspoon Vanilla
Measure cream; add sugar to cream in measuring cup; stir to partially dissolve sugar. Set aside.
In a small saucepan combine chocolate and butter. Stir over low heat until melted and smooth. Add cream; stir sauce over medium heat until it thickens, just as it begins to boil. Remove form heat; stir in vanilla. Serve warm or at room temperature over ice cream, custards, meringue shells, cake any dessert you prefer.
Yield: 2 servings
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