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    Grasshopper Chocolate Sauce

    Source of Recipe

    Gourmet, December 1986

    List of Ingredients

    • 1 cup heavy cream
    • 1 Tbsp light corn syrup
    • 7 ounces semisweet chocolate, chopped
    • 1 ounce unsweetened chocolate, chopped
    • 3 Tbsp crème de menthe
    • 2 Tbsp crème de cacao
    • 1 Tbsp cold unsalted butter


    1. In a small heavy saucepan heat the cream and the corn syrup over moderate heat until the mixture just comes to a simmer and add the chocolate, stirring.

    2. Set the pan over a larger saucepan of simmering water and stir the mixture until the chocolate is melted and the mixture is smooth.

    3. Remove the pan from the heat and stir in the crème de menthe and crème de cacao. Stir in the butter, let the sauce cool for 3 minutes, and serve it over mint chocolate chip or chocolate ice cream. Any remaining sauce may be kept, covered and chilled, and reheated in a double boiler.

      Makes about 2¼ cups.




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