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In a heavy-based saucepan or in top of a double boiler, melt chocolate with butter. Whisk in sugar, a little at a time. Whisk in about 3 tablespoons water to thin sauce to glazing consistency. Use immediately or keep warm until ready to use. This recipe yields enough glaze for 18 doughnuts. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-116 broadcast 11-13-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 12-16-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 1|
|Calories from Fat: 613 (73%)|
|Amt Per Serving||% DV|
|Total Fat 68.1g||91 %|
|Saturated Fat 41.7g||209 %|
|Monounsaturated Fat 20.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 91.5mg||28 %|
|Sodium 258.1mg||9 %|
|Potassium 419.2mg||11 %|
|Total Carbohydrate 70.7g||21 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 64.1g|
|Protein 5.1g||7 %|
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Calories per serving: 842
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