Helen Kenyon's Chocolate Sauce

4 oz Unsweetened chocolate

-chopped 1 tb Butter, melted

1 1/2 c Sugar (pref superfine)

1 c Heavy cream

1 pn Salt

1/4 c Dry sherry

1 ts Vanilla extract

In a double boiler, melt the chocolate with the butter. Transfer to a heavy saucepan and combine with the sugar, cream and salt. Over medium-low heat, stirring constantly, bring the mixture to a boil. Allow it to boil slowly, without stirring, for 7 minutes. Remove the sauce from the heat and stir in the sherry and vanilla. Serve warm. Store in the refrigerator. Beat This! by Ann Hodgman ISBN 1-881527-21-2 pg 82