Chocolate Sauce

IMG_5702This is the most basic of chocolate sauces.  It holds its shape well when drizzled, and is fantastic with ice cream, or fresh fruit.

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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.IMG_5697

Over medium-low heat, whisk the mixture until smooth, and all the chocolate has melted.IMG_5698

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.

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