Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
Step 1
In a medium heavy-bottomed saucepan, warm together: 1/2 cup heavy cream, 1/2 cup milk, 1/4 cup sugar, 2 tablespoons unsalted butter.
Step 2
Stir to dissolve the sugar. When the butter is melted, add: 1/2 pound bittersweet chocolate, chopped, 1 teaspoon vanilla extract.
Step 3
Turn off the heat. Let the mixture stand for a few minutes and then whisk until smooth. Serve warm. This sauce can be covered and stored in the refrigerator for up to 2 weeks. Reheat over simmering water.
Variation
Step 4
For a thick chocolate glaze to use as a simple frosting, warm 1/2 cup cream, turn off the heat, add 4 ounces chopped semisweet chocolate, let sit, and whisk together when the chocolate is melted. This will thicken as it cools. While still soft, pour or spread over cakes or cupcakes.
