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10 May 2009

My Favorite Chocolate Sauce

Here's a good recipe for a multi-purpose chocolate sauce. You can use it for all sorts of things, like dipping strawberries or other fruit, as an ice cream topping, or topping for cake or cheesecake or any other kind of dessert. You can add a little more milk if you need it to be more liquid, or reduce the milk if you need it to harden more, but using the proportions as given will produce a topping that is soft at room temperature, but sets up at cooler temperatures. We used to make this at the cafe that I worked at during high school to smother on top of chocolate pound cake, and even though I couldn't write down the actual recipe, I believe I have recreated the correct proportions. My favorite thing to do with chocolate sauce? Vanilla ice cream with pears and chocolate sauce. Delish!
Chocolate Sauce
1 c. semi-sweet chocolate chips
2 Tbsp. unsalted butter
1/8 c. milk (2% or whole milk is best here)
Combine all ingredients in a small saucepan over low heat. Stir every couple of minutes until the chocolate starts melting, once the chocolate is mostly melted remove from heat and stir sauce until smooth.
The sauce can be refrigerated if you have leftovers, and then reheated in the microwave for about 10 seconds to use again.

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