CHOCOLATE SAUCE (about 1 cup)
½ cup light cream or ¼ cup heavy cream combined with ¼ cup whole milk
1 to 2 tablespoons sugar
1 tablespoon unsalted butter
4 ounces semisweet or bittersweet chocolate, finely chopped
1 teaspoon vanilla or 1 tablespoon dark rum or Cognac
- Combine cream, sugar and butter in a medium, heavy saucepan and bring to a rolling boil, stirring constantly.
- Remove from heat and immediately add chocolate. Let stand for 1 minute, then whisk until smooth.
- Whisk in vanilla, rum or Cognac.
- Serve warm or cold; thin with water as needed. Reheat over low heat, whisking in a little hot water if sauce looks oily.
NOTE: To make in a food processor, grind the chocolate to crumbs and then, with the motor running, add the simmering cream mixture. By the time the last of the cream has been added, the chocolate will be melted and the sauce will be smooth.
from Irma Rombauer et al, The Joy of Cooking