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CHOCOLATE SAUCE FOR CHEESECAKE AND SOUFFLES

Yield: 64 Ounces

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-pasteuriezed 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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