Method
Melt the chocolate in a bowl over a pan of
simmering water. Cool slightly. Add the cream of tartar,
salt and sugar, and mix thoroughly. Blend in the milk.
Place the sauce in a pan and cook slowly, stirring
frequently, until the mixture thickens. Remove from
the heat and add the vanilla and nuts. Serve hot or
cold. The chocolate nut sauce can be kept in a sealed
jar for several weeks in the refrigerator.
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