Chocolate, in any form, is the world’s greatest anti-depressant. Combine it with ice cream and life becomes positively radiant! Pure vanilla ice cream, cold and luscious, covered with hot chocolate sauce. It just doesn’t get any better. When I’m having a dinner party, for dessert I like to serve a dish of good vanilla ice cream with this intense chocolate sauce and tuck a couple of cookies alongside. It is the kind of dessert that you can throw together at the last-minute and still look like you planned it for weeks.
This sauce is also good for chocolate fondue. Try it with strawberries, pineapple, bananas, or any fruit you like. You can drizzle it over slices of pound cake, angel food cake, or brownies. If you make the variation listed, you can use it as a ganache frosting for cupcakes. Of course, if you’re like me, you’ll just want to eat it by the spoonful, LOL! Happy Chocolate Monday!
- In a medium heavy-bottomed saucepan, warm cream, milk, sugar, and butter together. When butter is melted, add chocolate and vanilla. Turn off the heat and let mixture stand for a few minutes and then whisk until smooth. Serve warm. This sauce can be covered and stored in the refrigerator for up to 2 weeks. Reheat in a pan set over simmering water.
- VARIATION For a thick chocolate glaze to use as a simple frosting, warm 1/2 cup cream, turn off the heat, add 4 oz chopped semisweet chocolate, let sit, and whisk together when the chocolate is melted. This will thicken as it cools. While still soft, pour or spread over cakes or cupcakes.
- Yield: about 2 cups
- Many chocolate bars are scored into sections. Those sections are often about 1 oz each to make it easier for you to figure out the weight of the chocolate. A kitchen scale is very handy and is a good long-term investment. You can get a good one for $50 and they last for years. It’s a great item to put on your birthday wish list!