1/2 cup whipping cream
1/2 lb semisweet chocolate --
1 chopped
1 tbsp amaretto or other liqueur
Directions
1. Bring cream to a simmer in a small saucepan. Remove from heat.
2. Stir in chocolate until it is melted and mixture is smooth.
3. Stir in liqueur.
Makes 1-1/4 cups.
* Timesaver Tip: Recipe can be prepared up to 4 days ahead and stored,
covered, in refrigerator. Gently reheat in a saucepan or in a
microwave oven.
Microwave Version
1. Pour cream into a glass bowl or 2-cup measure. Microwave on 100%
power until tiny bubbles break the surface (1 to 2 minutes).
2. Stir in chocolate until it is melted and mixture is smooth. If
chocolate does not melt completely, microwave on 100% power until it
is completely melted (20 to 30 seconds longer).
3. Stir in liqueur.
Recipe By : the California Culinary Academy
From: Ladies Home Journal- August 1991
Servings: 11 servings
Amaretto Chocolate Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chocolate; Dessert; Sauce
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into the far past, in fact as far as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these early recipes were just primitive pictorial recipes for food preparation.
In fact, the oldest recipe discovered, according to experts in ancient history are some stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Later on, there were a couple of interesting books which date from the fourteenth century - a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are not about the indian food that is served today, but rather accounts of the types of food cooked for the rich and powerful of the period. For the centuries that followed, the rich and powerful families of Wesstern Europe competed with each other to offer the most exotic banquets, and consequentially the best chefs and their recipes increased in prestige. Even so, it was during the nineteenth century that haute cuisine and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, cookery books were in great demand, mostly due to better eduction, people having increased spare time and a general increase in wealth. The introduction of the TV brings us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Amaretto Chocolate Sauce recipe.
