This dark chocolate sauce is wonderful drizzled over pudding, crepes, eclairs, poached pears, pound cake, pie or just about any other dessert. It also makes a great ice cream sundae topping for homemade ice cream!
If you are a fan of dark chocolate this recipe is for you.
- Chocolate dessert sauces work great as a dip or fondue for strawberries, cherries, grapes or just about any other kind of fresh fruit.
- Spoon over pancakes, waffles, French toast, and crepes.
- Drizzle over turnovers, croissants and muffins.
- How about as a topping for pudding? Or place a spoonful into the bottom of a parfait dish and then add the pudding.
- Try stirring chocolate sauce into cream cheese and place in the center of a fruit tray to use as a dip.
Dark Chocolate Sauce Recipe
- Two-1 ounce squares unsweetened chocolate
- 1-1/2 Tablespoons butter
- 1 Tablespoon light corn syrup
- ¼ cup sugar
- ⅛ teaspoon salt
- 3 Tablespoons heavy cream or ½ and ½
- ½ teaspoon vanilla
- Melt the chocolate with the butter in the top of a double boiler over hot, not simmering water.
- Blend in the corn syrup, sugar, and salt.
- Add the cream and cook, stirring for about 5 minutes or until slightly thickened.
- Cool slightly, and then stir in the vanilla.
- If not to be served immediately, keep hot by placing saucepan over a bowl of hot water.
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