Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Save Recipe Print
Chocolate Sauce for Ice Cream
Total:
10 min
Active:
5 min
Yield:
About 2 1/2 cups
Total:
10 min
Active:
5 min
Yield:
About 2 1/2 cups

Ingredients

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.

More from:

The Kitchen

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Chocolate Cobbler with Cherry Ice Cream

Recipe courtesy of Elizabeth Heiskell

No-Churn Cherries 'n' Creme Ice Cream

Recipe courtesy of Food Network

Peanut Butter Ice Cream

Recipe courtesy of Food Network

Cauliflower Alfredo Sauce

Recipe courtesy of Katie Lee

Crab Cakes with Remoulade Sauce

Recipe courtesy of Katie Lee

Chocolate Peanut Butter Banana Bread

Recipe courtesy of Food Network

Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo

Recipe courtesy of Katie Lee

Sunny's Easy Mushroom, Peas and Pasta with 1-2-3 Alfredo Sauce

Recipe courtesy of Sunny Anderson

Peanut Butter Ice Cream Sauce

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword

          Latest Stories