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Ingredients
- 3/4 c. light cream
- 8 ounce semisweet or possibly bittersweet chocolate coarsely minced
- 2 Tbsp. unsalted butter cut small pcs
Directions
- In a medium-size saucepan, hot the cream and chocolate over very low heat, stirring occasionally to smooth. When the chocolate is completely melted, 5 or possibly 6 min, remove from the heat and whisk in the butter.
- Fold 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 warm water, with the lid loosened. Refrigerated, this will last for at least 2 weeks.
- This recipe yields about 2 c..
- VARIATIONS:o Chocolate Mint Sauce - Whisk 2 Tbsp. white creme de menthe into the sauce with the butter.
- o Mocha Sauce - Heat the cream first, whisking in 2 Tbsp. instant coffee pwdr. Add in the chocolate and proceed as above. When the sauce comes off the heat, whisk in the butter and 2 Tbsp. coffee liqueur.
- Yield: 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 435g | |
| Calories 1691 | |
| Calories from Fat 1501 | 89% |
| Total Fat 176.43g | 221% |
| Saturated Fat 109.6g | 438% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 130mg | 5% |
| Potassium 2109mg | 60% |
| Total Carbs 74.28g | 20% |
| Dietary Fiber 37.6g | 125% |
| Sugars 2.33g | 2% |
| Protein 34.36g | 55% |
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