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Chocolate Sauce

Source of Recipe

From "The Pastry Queen Christmas" by Rebecca Rather


Recipe Introduction

"Chocolate sauce is an ideal gift for a host: It keeps well; it is versatile and can be used to top ice cream, pancakes, waffles, or fruit, or to flavor milkshakes; and almost everyone loves it. I use one master recipe to make chocolate sauce and supplement with extra ingredients to make additional flavors. If you wish, triple the basic recipe, then divide it into thirds and add different flavorings to each batch. To give as presents, pour a portion of each of the sauces into a clean jelly jar, stack them, and tie the group together with ribbons or raffia. (I also use invisible tape to hold them together and to give them extra stability.)"

List of Ingredients

• 1 cup heavy whipping cream
• 8 ounces bittersweet chocolate, chopped
• 2 Tbsp unsalted butter
• ¼ tsp kosher salt
• 1 Tbsp vanilla extract


Recipe

In a medium saucepan, heat the cream and chocolate over medium-low heat, whisking constantly, until the chocolate is melted.

Whisk in the butter until it melts completely. Remove from the heat and stir in the salt and vanilla. Pour into glass jars, cover, and refrigerate for up to 1 month.

Makes 1½ cups.


• Chocolate Malt Sauce:
Follow the recipe above. Whisk in ½ cup powdered instant malted milk with the butter.

• Chocolate Cherry Sauce:
Follow the recipe above. Stir in ¼ cup kirsch (cherry liqueur) and ½ cup dried cherries or 1 cup halved and pitted fresh cherries with the salt and vanilla.