Welcome to the Polyphagous Dragon!

Hearty greetings from the Rainbow Dragon to all visitors to my digital kitchen in the blogosphere!

As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

The Polyphagous Dragon offers multiple options for site navigation in the sidebar panels. Use the Contents box to search for recipes by dish type, the Blog Archives to search for a specific recipe by title or the Ingredients Index to pull up all recipes that feature a particular ingredient. See also my Cooking Philosophy notes for further insights.

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Saturday, January 5, 2008

Chocolate Sauce or Icing

Warm, this recipe makes a delicious and simple chocolate cream sauce. Allowed to cool to room temperature, it becomes spreadable and can be used to frost cakes. Choose a flavourful liqueur to match or compliment the dish it will be topping.

  • 8 oz fine dark chocolate
  • 2/3 cup whipping cream
  • 1 tablespoon liqueur


Chop chocolate into small pieces.
Chopped Chocolate

Bring cream to a boil.
Remove from heat and stir in liqueur.

Pour heated cream/liqueur mixture over chopped chocolate and stir until chocolate is melted and mixture is smooth.
Chocolate Ganache

Use warm for sauce or allow to cool, uncovered at room temperature, until a spreadable consistency is reached, for icing.

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