Chocolate Sauce
Chocolate Sauce is rated
out of
5 by
1.
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
10
This heavenly chocolate sauce transforms a simple bowl of ice cream into an irresistible treat. Use a double boiler to gently melt the butter and chocolate. Take care that the top pan does not touch the simmering water in the bottom pan.
Ingredients:
- 12 Tbs. (1 1/2 sticks) unsalted butter, cut into
pieces - 2 oz. unsweetened chocolate, coarsely chopped
- 1/4 cup unsweetened cocoa powder
- 1 cup sugar
- Pinch of salt
- 1 cup heavy cream
- 1 tsp. vanilla extract
Directions:
In the top pan of a double boiler set over but not touching gently simmering water in the bottom pan, melt the butter and chocolate, stirring until smooth.
In a small bowl, stir together the cocoa, sugar and salt. Add to the chocolate and stir to combine. Add the cream, increase the heat to medium-high and bring to a boil over rapidly simmering water, stirring to blend. Remove from the heat, let the sauce cool for a few minutes and then stir in the vanilla. Let the sauce cool until warm or room temperature before serving.
Use the sauce immediately, or cover and refrigerate for up to 3 days. Reheat gently over low heat. Makes about 2 cups.
In a small bowl, stir together the cocoa, sugar and salt. Add to the chocolate and stir to combine. Add the cream, increase the heat to medium-high and bring to a boil over rapidly simmering water, stirring to blend. Remove from the heat, let the sauce cool for a few minutes and then stir in the vanilla. Let the sauce cool until warm or room temperature before serving.
Use the sauce immediately, or cover and refrigerate for up to 3 days. Reheat gently over low heat. Makes about 2 cups.
Adapted from
Williams-Sonoma Collection Series,
Ice Cream,
by Mary Goodbody
(Simon & Schuster, 2003).
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$47.95
Rated 5 out of
5
by
blackberrybay from
Rich and Easy!
I've never been satisfied with my recipes for chocolate sauce until a friend recommended I try this one. It yields quite a bit of sauce and I've used it on ice cream, pies, brownies and crepes. For a more grown-up twist, try adding a tablespoon or 2 of Grand Mariner.
Date published: 2013-08-22