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Name: Chocolate Truffle Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3/4 c Whipping cream; 1 ts Vanilla extract; 12 oz Semisweet chocolate chips or; 2 tb Unsalted butter; cut into 2

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INGREDIENTS

3/4 c Whipping cream
1 ts Vanilla extract
12 oz Semisweet chocolate chips or
2 tb Unsalted butter; cut into 2

Servings

INSTRUCTIONS

Put the cream and butter in a medium saucepan and heat over medium-low heat until the cream is hot and the butter is melted. The hot cream mixture will form tiny bubbles and measure about 175 F on a food thermometer. Do not let the mixture boil. Remove the pan from the heat. Add the chocolate and let it melt in the hot cream mixture for about 30 seconds to soften. Add the vanilla and stir the sauce until it is smooth and all of the chocolate is melted. To Freeze: Pour 1 cup of the sauce into each of 2 plastic freezer containers, leaving 1 inch of space at the top. Loosely cover and cool for 1 hour at room temperature. Press a piece of plastic wrap onto the top of the sauce and cover the container tightly. Freeze up to 2 months. To Serve: Remove from the freezer. Defrost in the covered container overnight in the refrigerator. Warm the sauce in a medium saucepan over low heat, stirring frequently. Leftover sauce can be stored up to 2 weeks in the refrigerator. Recipe is from _Bake and Freeze Desserts_ by Elinor Klivans. Recipe by: Felicia Pickering Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chocolate Truffle Sauce

3/4 c Whipping cream
1 ts Vanilla extract
12 oz Semisweet chocolate chips or
2 tb Unsalted butter; cut into 2

Put the cream and butter in a medium saucepan and heat over  medium-low heat until the cream is hot and the butter is melted. The  hot cream mixture will form tiny bubbles and measure about 175 F on a  food thermometer. Do not let the mixture boil. Remove the pan from  the heat. Add the chocolate and let it melt in the hot cream mixture  for about 30 seconds to soften. Add the vanilla and stir the sauce  until it is smooth and all of the chocolate is melted. To Freeze:  Pour 1 cup of the sauce into each of 2 plastic freezer containers,  leaving 1 inch of space at the top. Loosely cover and cool for 1 hour  at room temperature. Press a piece of plastic wrap onto the top of  the sauce and cover the container tightly. Freeze up to 2 months. To  Serve: Remove from the freezer. Defrost in the covered container  overnight in the refrigerator. Warm the sauce in a medium saucepan  over low heat, stirring frequently. Leftover sauce can be stored up  to 2 weeks in the refrigerator.    Recipe is from _Bake and Freeze Desserts_ by Elinor Klivans.    Recipe by: Felicia Pickering    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (389g)
Recipe Makes: 1 servings

Calories: 167
Calories from Fat: 150 (90%)

Amt Per Serving		% DV

	Total Fat 16.7g	22 %
	Saturated Fat 10.4g	52 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 0.6g
Cholesterol 61.6mg		19 %
Sodium 17.5mg		1 %
Potassium 40mg		1 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.8g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 167

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