[Recipes Index] [World of Chefs]

Use a good quality chocolate and liqueur because of the prominent flavor that this sauce contributes to any dessert you select. This sauce can be added as a topping to vanilla ice cream with chopped nuts, white chocolate cheesecake or crepes.

Ingredients:

• 10 ozs. semisweet dark chocolate
• 1 ½ cups heavy whipping cream
• 2 tablespoons chocolate liqueur
• 3 tablespoons sugar
• 3 egg yolks

Preparation:

Melt the chocolate in the top of a double boiler or in a glass Pyrex dish on top of a small pot of simmering water being careful to ensure that the water does NOT touch the glass.

In a stainless steel pan, scald the cream. Remove from the heat and add the melted chocolate and liqueur. In a bowl, beat the sugar and egg yolks, add a small amount of the cream and chocolate mixture and mix thoroughly. Then slowly add the remaining cream and chocolate mixture and mix well.

Return the mixture to the pan over low to medium heat and stir for approximately 5 to 8 minutes or until the mixture is thick enough to coat the back of a spoon. Makes 2 ½ cups.