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can use with fresh strawberries, dried apricots, pretzels,
butter cookies, macaroons, or cubes of pound cake
1 cup sour cream
1/2 cup unsweetened Dutch process cocoa powder
1/2 cup honey
1 teaspoon vanilla extract
Dash of salt
Method
In a medium bowl, combine the sour cream, cocoa powder, honey,
vanilla, and salt. Whisk until smooth.
Transfer to a small serving bowl and serve at once, or cover and
refrigerate for up to 3 days.
Makes about 1 1/2 cups; serves 6 to 8
Posted by
on Nov. 7, 2009 at 7:04 PM
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Chocolate Plunge
- devonsmom
on Nov. 7, 2009 at 7:04 PM