Categories: Desserts, Sauces, Mine 
      Yield: 2 3/4 cups 
  
      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