Chocolate Sauce?

Remove from heat and stir in butter until melted and blended. Stir in vanilla and serve immediately. Makes about 1 cup of chocolate sauce.

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Chocolate SauceRecipe	Printer Friendly Page
hocolate Sauce is defined as a pourable liquid of melted chocolate, cream and sometimes butter that is usually sweetened with sugar and flavored with extract, liquor or liqueurs. It is great to have on hand for a quick dessert. This sauce is wonderful poured over ice cream, used as a dip for fresh fruit (strawberries, bananas, kiwi, apples, pears, etc.), and as a accompaniment for cakes and tortes. Use a good quality bittersweet or semisweet chocolate as this is where its smooth and silky texture and taste are truly showcased. If you find the chocolate sauce a little thick once it cools, add a little more cream until you achieve the desired consistency. Making the sauce at least a day before serving is best as it mellows the chocolate flavor.

Place the chopped chocolate in a medium sized stainless steel bowl and set aside. Combine the cream, sugar, and corn syrup in a saucepan and place over low heat. Bring to a boil, stirring often. Remove from heat and pour immediately over the chocolate. Let stand until the chocolate has melted, then whisk until smooth. Whisk in vanilla extract or other flavoring. Store the sauce in the refrigerator in a tightly covered container. Reheat over simmering water before serving. Makes about 2 cups. Recipe: 12 ounces (340 grams) semisweet or bittersweet chocolate, cut into small pieces 1 cup (240 ml) heavy whipping cream 1/3 cup (66 grams) granulated white sugar 1/3 cup (80 ml) light corn syrup 1 tablespoon pure vanilla extract or strong liquor, such as rum, or liqueurs such as Grand Marnier or brandy _____________- Hope thsi helps Priya

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