Mom's first post!

First Entry from Jessica:

Olivia has always had a talent for finding good recipes. This one came out of California Heritage Continues Cookbook which along with its predecessor, California Heritage Cookbook (both by the Junior League of Pasadena), contains many family favorites. While she and Bryan and Alex visited in September, she whipped up this sauce and I realized, I had better get back to using my cookbooks for inspiration and enjoyment. Here is to you Olivia.

Olivia's Favorite Bittersweet Chocolate Sauce

1/2 c heavy cream

1 c sugar

2 squares unsweetened chocolate

2 oz Swiss semisweet chocolate

1/2 c unsalted butter

2 large egg yolks

1 t vanilla

1-2 T dark rum

1-2 T almond liqueur

In a heavy saucepan, combine the cream and sugar. cook over medium heat, stirring just until the mixture starts to simmer. Add the chocolates and butter. cook over low heat, stirring until smooth, about 5 minutes. Remove from the heat.

In a small bowl, lightly beat the egg yolks. Stir in a few spoonfuls of the hot chocolate mixtures. Add the egg mixture to the chocolate in the saucepan, stirring constantly, cook gently over low heat for 3 minutes, stirring continuously. remove from the heat.

Stir in the vanilla, rum, and almond liqueur until well blended. Store in the refrigertor. Reheat when ready to serve Makes about 2 cups.