"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
8 squares of bitter sweet chocolate 1/4 cup of sugar 1/8 tsp salt 4 tab black coffee 2 tab butter 1/2 cup scalled cream 1/4 cup Kahlua or Grand Marnier
Melt chocolate with black coffee over hot water, (not boiling) Beat in sugar and whisk till dissolved. Add salt. Stir in butter and beat Scald cream and add to chocolate mixture gradually whisking constantly. Beat in liqueur and serve hot.
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