Chocolate Sauce for Ice Cream

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
About 2 1/2 cups

Ingredients
  • 1 2/3 cups heavy cream
  • 6 ounces bittersweet chocolate, finely chopped
  • 3 ounces milk chocolate, finely chopped
Directions
  • In a small saucepan, heat the cream over medium heat until very hot, just below a simmer. Put the dark and milk chocolates into a medium bowl. Pour the hot cream over the chocolate and shake the bowl to settle it; let stand 2 minutes. With a small whisk, starting in the center of the bowl, whisk in small circles, working your way outward, until the chocolate is completely melted and the sauce is smooth.

  • Use warm or at room temperature. Store the leftover sauce in an airtight container for up to 1 week. The sauce can be warmed over low heat in a saucepan before using.


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    This recipe is featured in:

    The Kitchen