Thursday, August 9, 2012

Decadent Chocolate Sauce

Whether served over a pie, plated with flourless cake and raspberries or to top a scoop of a favorite ice cream, this chocolate sauce is a great addition to a dessert.
This recipe makes about 3 cups and can be refrigerated for about a week and becomes thicker as it cools. Heat in the microwave to make it pourable.
2 cups whipping cream
1/2 cup brown sugar
1/2 cup white sugar
6 ounces semisweet chocolate
1 Tablespoon brewed coffee
1/2 cup butter, cut in cubes
 In a saucepan over medium heat, mix the cream and sugars and bring to a boil. Turn heat to low and simmer about 5 minutes, stirring constantly. Add chocolate, coffee and butter and remove from heat, stirring until melted. Cool.
Note: Orange liqueur (Grand Marnier) can be substituted for coffee, for an orange taste.
Vanilla can also be substituted for the coffee.
Serving idea: Mini pitchers can be used for individual servings.

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