Decadent Chocolate Sauce

chocolate parfait

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.

You’ll need:

  • 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!

st paddy's day parfait


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