We received so much snow on Wednesday that the schools were closed again on Thursday. Lucky for my kids I had three chocolate waffles leftover for them to enjoy on yet another snow day. As they were enjoying their breakfast, one of my children (with a mouth covered in chocolate) said, "Mom, this chocolate sauce is so good. Are you going to put it on your blog?" Silly me--I forgot to include the chocolate sauce recipe with the waffle recipe.
I have recipes for chocolate syrup and hot fudge, but this is my version of a classic chocolate sauce. With just a few ingredients, it is simple to prepare, yet has a rich, deep flavor. Enjoy it with cakes, tarts, ice cream, or any sweet treat that needs an extra boost of chocolate. Serve warm or cool--it is just divine!
makes 1 cup
1/2 cup half and half
1 tablespoon unsalted butter
2 tablespoons granulated sugar
4 ounces semisweet chocolate, finely chopped
1/2 teaspoon espresso powder
1 teaspoon pure vanilla extract
1 tablespoon Godiva Chocolate Liqueur (optional)
Place the chopped chocolate in a medium bowl. In a small saucepan, bring the half and half, butter, and sugar to a boil, stirring constantly. Pour the heated mixture over the chocolate. Let stand for 1-2 minutes, then stir until the chocolate is completely smooth. Add the vanilla, espresso powder and liqueur (if using), and stir to combine. Serve warm. If serving cool, sauce can be thinned with water--one teaspoon at a time. Cover and refrigerate for up to 2 weeks. Reheat over a low heat or in the microwave. Enjoy!
Source: Adapted from Joy of Cooking, 1997