Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Dorothy Cross TMPJ72B
1 c Heavy cream
6 oz Semisweet chocolate chips
-(1 cup)
1 (1-ounce) square unsweetened
-chocolate, cut up
2 tb Butter, softened
1 ts Vanilla extract
-or 1 T rum, Cognac, or Gran
-Marnier

1. In a 1-quart glass bowl, combine cream, semisweet chocolate, and
unsweetened chocolate. Heat in a microwave oven on HIGH 1-1/2 to 2
minutes, stirring once or twice, until chocolate is melted and
smooth. 2. Stir in butter until melted and mixture is smooth. Stir in
vanilla. Turn into a 2-or 2-1/2-cup cheese or pate crock or into 2 or
3 individual souffle dishes. Refrigerate until firm, 2 to 3 hours.
Once firm, cover with plastic wrap and refrigerate until 1 hour
before serving time. Store in refrigerator and use within 5 days.
Note: Pate can also be heated in microwave oven on HIGH 1-1/2 to 2
minutes, until mixture reaches sauce consistency when stirred and is
warm. Serve warm sauce over cakes, ice-cream, or fruits. Source: 365
Great Chocolate Desserts Reformatted by: CYGNUS, HCPM52C

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