Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 260.
This sauce doesn't harden on the ice cream and remains syrupy. It can be stored in the refrigerator for several weeks.
4 oz. unsweetened chocolate
1 cup granulated sugar
1/8 tsp salt
1 TBS butter
1/2 pint (1 cup) light cream
1/2 tsp vanilla extract
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| Place chocolate in a double boiler and melt over barely simmering water. (This can also be done in a heavy saucepan, just be careful to not burn the chocolate.) |
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| Stir in the sugar, salt, butter. If you are using a double boiler, remove it and place it directly on the stove eye. |
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| Gradually add the cream, stirring until smooth. |
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| Increase the heat slightly to low-medium and stir constantly for 4-5 minutes until the sauce thickens slightly. Do not boil. |
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| Remove from the heat and stir in the vanilla. |
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