Saturday, January 30, 2010

Chocolate Sauce

I decided to make chocolate sauce at the request of my husband, who doesn't understand why I made caramel sauce instead. With fresh homemade French Vanilla Ice Cream, I see some sundaes in our future.

This chocolate is less sweet than commercial stuff like Hershey's, but much more complex and chocolaty. It's definitely worth the little bit of effort it takes to make it-you will be rewarded many times over for your effort.

Chocolate Sauce
from The Joy of Cooking

1/2 c. light cream or 1/4 c. heavy cream plus 1/4 c. whole milk
1 to 2 T. sugar
1 T. unsalted butter
4 oz. semisweet or bittersweet chocolate, finely chopped
1 t. vanilla or 1 T. dark rum or Cognac

1. Combine light cream or heavy cream/milk, sugar, and butter in a medium heavy saucepan. Bring to a rolling boil, stirring constantly.

2. Remove from heat and immediately added chopped chocolate. Let stand for 1 minute, then whisk until smooth. Whisk in vanilla, rum, or Cognac. Serve warm or cold; thin with water as needed. Cover and refrigerate for up to 2 weeks. Reheat over low heat, whisking in a little hot water if the sauce looks oily.

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