Thick Chocolate Sauce
Instructions:
- This is a rich chocolate sauce, more substantial than
syrup. Note the Hot Fudge Sauce variation.
- 4 ounces semisweet or bittersweet chocolate, chopped
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup sugar
- Pinch salt
- 1 teaspoon vanilla extract
- Combine the chocolate, butter, sugar, salt and 1/4 cup water in a small saucepan over very low heat.
- Cook, stirring, until the chocolate melts and the mixture is smooth.
- Add the vanilla and serve immediately, keep warm over hot water until ready to serve, or refrigerate for up to a week and rewarm before using.
- Hot Fudge Sauce.
- This is chewy and fudgy when you put it on top of ice cream: After the ingredients are combined, add 1/3 cup corn syrup to the mixture. Bring to a boil, turn the heat to low, and cook for 5 to 10 minutes, until thick and shiny. Add vanilla and serve hot. Or store for up to a week and reheat very gently (a double boiler is best) before serving.