18 December 2007

Chocolate Sauce

Use a good quality chocolate like Vahlrona, Scharffen Berger, or Guittard (many others, but these are my favorites). There is a huge difference in these chocolates which you will notice. Allow a chocolate, any chocolate to just melt on your palate. Pay attention to the mouth feel. Vahlrona leaves you with a clean palate, the typical grocery store chocolate leaves a waxy film.

If you cannot find one of the premium chocolates, the others will do, as this is what most people are used to eating, but if you really want to wow them with flavor, sometimes you get what you pay for.

1/2 cup milk
1/4 cup sugar
4 ounces semisweet chocolate or white chocolate
1 tablespoon butter
1 teaspoon vanilla extract

Combine milk and sugar in heavy-bottom saucepan. Cook, stirring constantly until sugar dissolves. Add small pieces of chocolate, stirring constantly for about 5 minutes, until sauce is smooth. Remove from heat and add butter, stir until melted, add vanilla extract. Liqueur may be added if desired.

Per Serving (8 servings)
115 Calories
6g Fat (44.6% calories from fat)
1g Protein
16g Carbohydrate
0g Dietary Fiber
6mg Cholesterol
24mg Sodium

0 Non-Fat Milk
1 Fat
1 Other Carbohydrates

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