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Description: "Chocolate sauce for Cheesecake and souffles."
Yield: "64 Ounces"
Recipe By: James T. Ehler

Step One
2 1/2 pounds Semisweet Chocolate
Step Two
1/2 quart Half and Half -- ultra-pasteurized
Step Three
1 1/4 cups Sugar
1/2 tablespoon Vanilla
3/8 cup Cherry Brandy
Step Four
1/8 pound Butter

[1) Melt Chocolate over hot water in stainless bowl...stir often

[2) Heat half & half until warm.

[3) Add sugar, vanilla & cherry brandy to half & half, mix thoroughly.
Whip this mixture into Melted Chocolate.

[4) Whip butter into mixture to finish.

Notes: Using ultra-pasteureized half & half will extend shelf life of the sauce.

Per serving: 120 Calories (kcal); 7g Total Fat; (48% calories from fat)
1g Protein; 16g Carbohydrate; 5mg Cholesterol; 12mg Sodium



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