Pinwheel Hard Sauce

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READY IN: 15mins
Recipe by mollypaul

A more decorative variation of an old favorite generally served on hot puddings as a garnish. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  1. Cream butter; add sugar gradually and beat well.
  2. Add salt and vanilla; continue beating until light and smooth.
  3. Add chocolate to 1/3 of the mixture.
  4. Spray parchment paper with cooking spray.
  5. Spread white layer on parchment paper; cover with chocolate layer.
  6. Form into a roll and remove parchment paper.
  7. Cover and chill in refrigerator until ready to use.
  8. Cut into slices to serve.

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