If you liked last week’s recipe for Banana Pudding, you’ll love Oceania Cruise Lines
Executive Pastry Chef Arnaud Bonnefoy’s Chocolate Sauce to top it. Chef Bonnefoy says the secret to a rich, decadent chocolate sauce is to use high-quality chocolate (he uses Valrhona 64% cacao Manjari). And the second secret is to melt the chocolate in warmed heavy cream. This sauce will make a wonderful treat for the holidays and it will keep in the refrigerator, in a sealed container, for a week or more. Try Chef Bonnefoy’s recipe:
5 ounces semisweet chocolate, cut into chip-sized pieces (about 1 1/4 cups)
3/4 cup heavy cream
3/4 teaspoon pure vanilla extract
1 Tablespoon unsalted butter, at room temperature
Place the chocolate in a medium bowl. In a small saucepan, bring the cream to a simmer over medium heat. Remove from the heat, pour over the chocolate, and let sit for 1 minute. Whisk the chocolate and cream together until completely smooth and shiny. Whisk in the vanilla and the butter. Let cool to room temperature.
You’re allowed to lick off the whisk! Yum!
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