Chocolate Sauce

Chocolate sauce can be used:

• over a bowl of vanilla ice cream
• as a dip for fresh strawberries

Chocolate Sauce by definition is a pourable liquid of melted chocolate and cream and that is usually sweetened with sugar. You can also flavor the chocolate sauce with extracts, liquors or liqueurs. For best results use a high quality smooth semisweet chocolate, rich cream, a little sugar, and good flavoring.

When choosing chocolate, look for one that has a lovely shiny finish and one that has that 'snap' when you break it into pieces. You can use a couple of different chocolates which will give the sauce a complex flavor. Good choices are:

• Lindt Chocolate
• Callebaut Chocolate
• Scharffen Berger Chocolate
• Ghirardelli Chocolate

1. Place the chopped chocolate in a medium sized stainless steel bowl and set aside.
2. Combine the cream, sugar, and corn syrup in a saucepan and place over low heat. Bring to a boil, stirring often.
3. Remove from heat and pour immediately over the chocolate. Let stand until the chocolate has melted, then stir until smooth.
4. Stir in the vanilla extract and liquor..
5. Store the sauce in the refrigerator in a tightly covered container for up to two weeks. Reheat over simmering water before serving.

Once the chocolate sauce cools, if you find it too thick, just add a little more cream until you achieve the desired consistency. This sauce will keep in the refrigerator for a couple of weeks. Just reheat the sauce before using.

No time- there are some wonderful chocolate sauce products on the market including:

Ghirardelli Chocolate Black Label Chocolate Sauce.

Dona Maria Mexican Mole Sauce

Pampered Chef Chocolate Raspberry Sauce

Torani Sugar Free Chocolate Sauce

Other chocolate you may enjoy: