Click photo to printThe holidays are upon us. Guests will arrive unexpectedly, possibly with a gift in-hand and this rich, thick and delicious sauce is perfect to keep on hand for those moments. At this time of year I generally make a couple batches of chocolate sauce - one to keep and another to share. Place in small, quilted jars, tie with a festive ribbon, attach the recipe and you will never be caught again with a little egg on your face. Instead you will have chocolate on your nose and a happy sweet tooth☺
1 cup heavy cream
2 tablespoons corn syrup
12 ounces semisweet or bittersweet chocolate, chopped
2 teaspoons vanilla
In a medium saucepan over medium heat, bring the cream and corn syrup to a boil. Remove from heat and whisk in the chocolate until melted. Stir in the vanilla.
Pour into jars and cool completely before covering or refrigerating (otherwise the sauce will become granular). Keeps up to 1 month in the refrigerator.
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