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Cherry Sauce

From Italian Cooking and Living, August/September 2004

    1 cup semi-sweet chocolate chips
    2 tablespoons butter
    assorted fruit and biscotti for dipping
In a double boiler, combine the chocolate chips and butter. Cook until melted, stirring with a wooden spoon. When the sauce becomes smooth and shiny, remove from the heat. Transfer to a serving bowl. Serve as a dip for fruit and biscotti. Serves 4

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italian cooking and living magazine
The Magazine of La Cucina Italiana