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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: In a heavy pan, melt chocolate with butter over very low heat,
stirring. Sift cocoa with the 2 sugars; add to pan, stirring until
blended. Add cream and heat just to boiling point, stirring
constantly. Transfer to a heat-proof serving bowl. When cooled, cover
and refrigerate for up to a month. To reheat, place in the top of a
double boiler over simmering water.
Per Tablespoon: Calories: 75, Carbohydrate: 9 g, Fat: 5 g, Saturated
Fat: 3 g, Cholesterol: 11 mg, Sodium: 3 mg. No Fiber, No Protein.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
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