 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
This is a companion recipe to Chocolate Toffee Trifle. Both are Paul Deen recipes published in The Wichita Eagle. Ingredients:
4 ounces german chocolate (bar form) |
1/2 ounce unsweetened chocolate |
8 tablespoons butter |
3 cups powdered sugar |
1 2/3 cups evaporated milk |
1 1/4 teaspoons vanilla |
Directions:
1. Melt the German chocolate and unsweetened chocolate with the butter in a saucepan over very low heat.
2. Stir in the powdered sugar, alternating with evaporated milk and blending well. Stirring constantly, bring the mixture to a simmer over medium heat.
3. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla.
|
|