Chocolate Sauce By Master Chef Robert Sturm, Cara Operations, Ltd., Ontario, Canada
Yields: 2 cups
Ingredients: 8 oz. Bittersweet Chocolate (chopped fine) 1/2 cup Butter (unsalted, soft) 2 oz. Cream
Procedure: 1. Melt chocolate. Stir in butter. Reserve.
2. Heat cream until hot, but do not boil.
3. Stir cream into chocolate til smooth. Let cool. Chill. Reserve.
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