This sauce is delicious. You’d expect nothing less from a chocolate sauce, destined to top bowls of ice cream, strawberries or chocolate cake. This sauce is runny and perfect to pour over dessert, thinner than a fudge sauce. The recipe comes together quickly and involves some stirring, so don’t fret if it seems slightly runny and piece-y at first. This recipe makes about 1 cup sauce which is perfect for dessert and leftovers the next day (read: fresh strawberry crepes and sweetened whipped cream). Visit the Galley Gourmet for her version which inspired me.
- 1/2 cup heavy cream or half and half
- 1 Tbs butter
- 2 Tbs white sugar
- 4 oz chocolate, roughly chopped (heaping 1/2 cup) semisweet or dark
- 1/2 tsp vanilla
- 1/2 tsp espresso powder (optional)
- splash of liquor (Godiva chocolate liquor, Bailey’s, Kahlua..optional but really why not??)
Chop chocolate and place in a bowl or glass measuring cup.
In a small sauce pan, combine cream, sugar and butter over medium heat stirring constantly.
When it begins to boil (about 5 minutes) take off heat and pour over chocolate. Let sit for 3-5 minutes without stirring.
After you patiently waited, start your stirring. Keep stirring until the sauce has come together and all the small chocolate pieces have dissolved in the liquid. I stirred about 3-5 minutes, and saw the sauce turn from a light brown to a rich deep color.
Now, add your flavorings: vanilla, espresso powder, and/or liquor. Serve warm, or store in an airtight container. Sauce can be made ahead and microwaved for 1 minute before devouring.
This is my new go-to chocolate sauce, perfect on Chocolate Stout Cake Parfaits!