Warm Chocolate Sauce
- 1 pound bittersweet chocolate, coarsely grated
- ¾ cup clarified butter
- ½ teaspoon vanilla extract
Instructions:
Serve with the homemade Peanut Butter Ice Cream or with commercial vanilla, hazelnut, butter pecan, dulce de leche, or chocolate ice cream.
- Place the chocolate and clarified butter in the top of a double boiler, set over simmering water, and cook over low heat, stirring often, for 3 to 4 minutes or until absolutely smooth. Set off the heat and blend in the vanilla.
- Serve warm over ice cream. Good, too, over pound cake.