Chocolate Sundae Sauce
- Vegetable recipes
- Prenatal pick
- Heart-healthy
- Low fat
This sophisticated chocolate sauce is ideal for any sundae, banana split or similar dessert; best of all, it’s both fuss-free and indulgent. The sauce keeps well and the recipe makes more than enough for eight sundaes or banana splits, plus extra to pour over cake, fruit or whatever you wish.
Ingredients
- 7 oz (200 g) (70 to 85%) bittersweet chocolate, chopped
- 3 oz (90 g) milk chocolate, chopped
- 3/4 cups (175 mL) milk
- 3 tbsp (45 mL) unsalted butter
- 1/4 cup (60 mL) granulated sugar
- 3 tbsp (45 mL) whipping cream
- 1/4 cup (60 mL) brandy, rum, whisky or coffee
Preparation
In saucepan over medium-low heat, stir bittersweet and milk chocolates, milk and butter until chocolate and butter are melted and mixture is smooth.
Mix in sugar and cream, stirring constantly with heatproof spatula. Bring just to simmer. Remove from heat; whisk in brandy. Transfer to heatproof bowl. Serve warm.
Makes about 2-1/2 cups/625 mL.
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