Posted by: marthabernie | June 23, 2014


Another sauce recipe from Irish Chef Neven Maguire


1 oz sugar

1 oz butter

1/4 pint cream

6 oz plain chocolate, finely chopped (at least 70% cocoa solids)

Place the sugar, butter and cream in a pan and bring to a boil, stirring.  Reduce heat and simmer for 4 to 5 minutes, gentle, until thickened and beginning to become syrupy, stirring occasionally.  Remove from the heat and leave to cook a few minutes.  Meanwhile, place the chocolate in a heatproof bow set over a pan of simmering water until melted.  Whisk the chocolate into the sauce until smooth and well combines.  This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with plastic wrap and keep in refrigerator until needed.  Use warm or cold as required.  This will keep at least one week covered in refrigerator.

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