Almond Raisin Fudge Sauce
- 1/4 c Unsalted butter
- 2 oz Unsweetened chocolate
- 1/4 c Unsweetened cocoa powder
- 3/4 c Sugar
- 2/3 c Whipping cream
- 1 pn Salt
- 1 ts Vanilla extract
- 1/2 c Raisins; coarsely chopped
- 1/4 c Chopped or slivered almonds;
- -toasted
In a heavy small saucepan, melt butter and chocolate over low heat. Stir in
cocoa, sugar, cream, and salt. Bring slowly to a boil. Remove from heat and
add vanilla, raisins, and almonds. Serve warm or at room temperature.
Makes about 1-1/2 cups.
Recipe by: the California Culinary Academy
Posted to KitMailbox Digest by Pat Hanneman on Sep
09, 1998, converted by MM_Buster v2.0l.
cocoa, sugar, cream, and salt. Bring slowly to a boil. Remove from heat and
add vanilla, raisins, and almonds. Serve warm or at room temperature.
Makes about 1-1/2 cups.
Recipe by: the California Culinary Academy
Posted to KitMailbox Digest by Pat Hanneman
09, 1998, converted by MM_Buster v2.0l.
