Warm Bittersweet Chocolate Sauce
0 comments
Appears in Cook's Illustrated July/August 1997
We developed this recipe to serve with our Vanilla Semifreddo.
WHY THIS RECIPE WORKS
Our ideal semifreddo recipe, which is something of a cross between a custard and ice cream, features a light vanilla mousse speckled with crushed amaretti cookies and nuts and frozen in a loaf-shaped mold, served in thick slices with a pot ...
