Basic Chocolate Sauce
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
semi-sweet chocolate
null, null |
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
water
boiling |
|
| 1 ½ | cups |
sugar
|
|
| 1 | dash |
salt
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
semi-sweet chocolate
null, null |
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
water
boiling |
|
| 355 | ml |
sugar
|
|
| 1 | dash |
salt
|
*
|
| 5 | ml |
vanilla extract
|
|
Directions
Melt chocolate in a double boiler. Stir in butter, then boiling water, then sugar and salt. Cook stirring occasionally, for 15 minutes. Remove from heat and stir in vanilla.
The sauce is best when served warm. Either serve immediately or reheat in double boiler for 10 minutes or microwave for 1 minute.
To store pour into strilized glass jars. Allow sauce to cool before refrigerating. It will keep for 6 months in the refrigerator.
Variations: Add any of the following flavorings in place of or in additon to the vanilla: 1 teaspoons orange extract or ⅓ cup orange juice 1 teaspoon mint extract ⅛ cup crushed strawberries or rasberries, chopped raisins or nuts 1 tablespoon Creme de Menth, Coffe liqueur, Spice orange Cordial or other flavored liquer 1 teaspoon instant coffee yield: 16 oz
