This recipe courtesy of Williams-Sonoma.
This heavenly chocolate sauce transforms a simple bowl of ice cream into an irresistible treat. Use a double boiler to gently melt the butter and chocolate. Take care that the top pan does not touch the simmering water in the bottom pan.
Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003).
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
- 2 ounces unsweetened chocolate, coarsely chopped
- 1/4 cup unsweetened cocoa powder
- 1 cup sugar
- Pinch of salt
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 In the top pan of a double boiler set over but not touching gently simmering water in the bottom pan, melt the butter and chocolate, stirring until smooth.
- 2 In a small bowl, stir together the cocoa, sugar and salt. Add to the chocolate and stir to combine. Add the cream, increase the heat to medium-high and bring to a boil over rapidly simmering water, stirring to blend. Remove from the heat, let the sauce cool for a few minutes and then stir in the vanilla. Let the sauce cool until warm or room temperature before serving.
- 3 Use the sauce immediately, or cover and refrigerate for up to 3 days. Reheat gently over low heat. Makes about 2 cups.