This is the most basic of chocolate sauces. It holds its shape well when drizzled, and is fantastic with ice cream, or fresh fruit.
Click here for printable version.
8 oz. good quality semi sweet or bittersweet chocolate (such as Callebaut)
½ c half & half cream (usually about 18% butterfat)
2 T liqueur – such as Kahlua for a mocha flavour, Grand Marnier for orange, or Chambord for black raspberry
Chop up the chocolate.
Add to a medium heavy bottomed saucepan with the cream and liqueur.
Over medium-low heat, whisk the mixture until smooth, and all the chocolate has melted.
Pour into a glass jar. Let cool.
Cover and store in the refrigerator for up to 2 weeks.
Reheat gently as needed, to use as a drizzle, or by the spoonful.
One Comment Add yours