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8 ounces semisweet chocolate, chopped
In a metal bowl set over a pot of simmering water, melt the chocolate with the cream, stirring constantly until smooth.
Don't let the mixture boil. Remove from the heat. Use immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in the top of a double boiler.
Archivist's Notes:
Posted by Elaine Wolfe
Nutritional Info Per Serving: N/A
1/2 cup heavy cream or pareve whipping topping
This recipe is used in Chocolate Cake, Flourless Fantasy (click here for recipe).