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Sauce: Dark Chocolate Bourbon Sauce

Source of Recipe

From "Damon Lee Fowler's New Southern Baking"


List of Ingredients

• 1/3 cup sugar
• 1-1/4 cups water
• 8 ounces bittersweet chocolate, roughly chopped, or 8 ounces semisweet morsels
• 1 tsp bourbon
• 1/4 tsp vanilla extract


Recipe


Put water and sugar in a 2-quart saucepan and stir until the sugar is almost dissolved. Put pan over medium-low heat and add the chocolate. Heat, stirring, until the chocolate is melted and smooth and almost simmering, about 5 minutes. Continue to stir and cook 2 to 3 minutes, until sauce is the consistency of thin cream or custard. Don't overcook or chocolate will taste scorched. Remove from heat.

Off the heat, stir in bourbon and vanilla, and stir until slightly cooled. Strain and cool to room temperature. (This can be made a week ahead. If making ahead, cover and refrigerate. Bring to room temperature, and thin with room-temperature water if needed, before serving.)

Makes about 2 cups.