Ingredients
1 c. light or heavy cream
2 tbsp. sugar
4 oz. dark chocolate
1 3/4 tbsp. unsalted butter
Preparation
Step 1Put the cream and sugar in a heavy pan and bring slowly to a boil.Step 2Immediately remove from the heat and stir in the chocolate and butter until melted and smooth.Step 3Serve warm or let cool.Step 4Variation: Boozy Chocolate Sauce. Add 2 tablespoons rum, Grand Marnier, or another preferred liqueur to the finished sauce.Step 5Variation: Ginger Chocolate Sauce. Infuse the cream and sugar with 1 teaspoon ground ginger, then proceed as for the basic sauce.Step 6Variation: Lavender Chocolate Sauce. Infuse the cream and sugar with 1 teaspoon lavender leaves and proceed as for the basic recipe, but strain before cooling. This is also very good with the same quantity of rosemary or thyme leaves.
Recipe courtesy of The Sauce Book: 300 World Sauces Made Simple, by Paul Gayler.
