Chocolate Sauce
May 2009
Makes: 12 servings
Prep: 10 mins
Cook: 5 mins
- 5 ounces chocolate, chopped
- 1 tablespoon unsalted butter
- 1/4cup heavy cream, plus more for thinning
- 1/4teaspoon pure vanilla extract
- 1 pinch salt (optional)
- Granulated sugar
- In a double boiler, melt the chocolate and butter. Stir in the cream and cook until heated through. Stir in the vanilla and salt, if using. Add sugar to reach desired sweetness. If necessary, stir in 1 tablespoon cream at a time to thin out the sauce. Transfer to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.