- In a medium-size saucepan, warm the cream and chocolate over very low heat, stirring occasionally to smooth. When the chocolate is completely melted, 5 or 6 minutes, remove from the heat and whisk in the butter.
- Mix in any of the optional flavorings listed below, and serve. Store the sauce in a clean, tightly covered jar. Reheat the sauce right in the jar, in a saucepan of hot water, with the lid loosened. Refrigerated, this will last for at least 2 weeks.
- This recipe yields about 2 cups.
- VARIATIONS:
• Chocolate Mint Sauce -- Whisk 2 tablespoons white crème de menthe into the sauce with the butter.
• Mocha Sauce -- Heat the cream first, whisking in 2 tablespoons instant coffee powder. Add the chocolate and proceed as above. When the sauce comes off the heat, whisk in the butter and 2 tablespoons coffee liqueur.
Notes:
Recipe from "Simple Desserts" by Ken Haedrich, (Bantam Books, 1995) - 219 pages - $15.95 |
