This recipe accompanies the Souvaroffs, one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
5tablespoonsheavy cream
3ozsemisweet chocolate, cut into bits
2tablespoonsunsalted butter, cut into bits
1/2teaspoonvanilla
In a saucepan bring the cream to a boil, remove the pan from the heat, and add the chocolate, stirring the mixture until it is smooth. Let the mixture cool slightly, add the butter and the vanilla, and stir the mixture until it is smooth. Chill the mixture until it is thickened and holds its shape on a spoon. Makes 1/2 cup.