75 g plain chocolate
1 tsp vanilla essence
1 tbsp butter
4 tbls water
1 tbsp single cream
1 tsp vanilla essence
1 tbsp butter
4 tbls water
1 tbsp single cream
method
1. Grate the chocolate coarsely. Put it in a heatproof basin with the butter and water.
2. Stand the basin over a pan of simmering water and stir until the chocolate and butter melt.
3. Remove from the heat and immediately stir in the cream and vanilla essence.
4. Serve at once over rice desserts, chilled, stewed, or canned pears, or ice cream.
5. When cold, the sauce thickens enough to be used as a soft filling for eclairs or profiteroles.
2. Stand the basin over a pan of simmering water and stir until the chocolate and butter melt.
3. Remove from the heat and immediately stir in the cream and vanilla essence.
4. Serve at once over rice desserts, chilled, stewed, or canned pears, or ice cream.
5. When cold, the sauce thickens enough to be used as a soft filling for eclairs or profiteroles.
serving amount
makes 125 ml
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