This is an old recipe from the Frugal Gourmet. I've always made it with half & half, and it's incredibly rich. I can't imagine making it with cream. I'm sure it'd be wonderful with regular milk.
2 - 3 oz. milk chocolate
1 tsp. butter
1/4 tsp. vanilla
1 cup half and half or cream
Stir chocolate, butter and vanilla together in a double boiler until melted and smooth. Add half and half or cream slowly, incorporating it gradually as it heats, but do not boil. Serve over a handful of miniature marshmallows and garnish with a dash of nutmeg.
Variations: Substitute dark (semisweet) or white chocolate. Also try adding liqueurs. Kahlua for milk chocolate, Cointreau for dark, and peppermint schnapps for white.
2 - 3 oz. milk chocolate
1 tsp. butter
1/4 tsp. vanilla
1 cup half and half or cream
Stir chocolate, butter and vanilla together in a double boiler until melted and smooth. Add half and half or cream slowly, incorporating it gradually as it heats, but do not boil. Serve over a handful of miniature marshmallows and garnish with a dash of nutmeg.
Variations: Substitute dark (semisweet) or white chocolate. Also try adding liqueurs. Kahlua for milk chocolate, Cointreau for dark, and peppermint schnapps for white.
