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Wednesday, May 20, 2009
OK, the first thing I have to do here is apologize. Posting this recipe may just be a crime... you will be shocked at how easy it is to make this chocolate sauce and it may just be life changing. Or... maybe waist changing. It's not exactly a low calorie food and it is so easy to make and so yummy, you may find yourself making it a little more often that you planned. That's all right, just pour it all over Breyer's Smooth & Dreamy Ice Cream (1/2 the fat, 1/3 the calories, and it actually tastes pretty darn good)!! That makes it all OK, right?
This recipe came about as a "necessity is the mother of invention" moment. Still being between two houses and now having half our stuff in each house can cause some problems when you realize your pantry and refrigerator are not stocked in their usual manner. We had some ice cream but no chocolate syrup. It was vanilla ice cream. Vanilla ice cream needs a friend. What's a girl to do? Well, I had cream and I had chocolate chips. That was all I needed for the first iteration. It was fabulous! But, as so many things, I figured a little booze might help. It did. I thought a few other things might not hurt. They didn't. I may have died and not even realized it. It's pure heaven!
Oh, I almost forgot. Another thing I really like about this sauce is that as the sauce cools on the ice cream, it firms up, kind of forming a soft shell. It is reminiscent of that chocolate shell topping that you can buy at the store, but this actually tastes good.
Yield: 1 cup of sauce
2/3 cup chocolate chips
1/2 cup heavy whipping cream
1/4 tsp vanilla
2 TBS liquor (optional)
1/2 tsp instant coffee granules (optional)
2 TBS light corn syrup (optional)
In a heavy sauce pan over medium-low heat, melt the chocolate chips and cream together. Add the remaining ingredients. Stir over the heat until it is nice and warm. Do NOT overheat. Err on the side of caution. Burnt chocolate is very yucky. Actually, it's beyond yucky. But I digress.
If you are using the coffee granules, heat the cream and add the coffee and then add the chocolate. Coffee, at such a minimal level, simply plays a supporting role. You can't really taste the coffee, you just know that the chocolate tastes richer. If you have the granules on hand, I strongly recommend using them.
As for the booze, the sky's the limit. Here are some really good options: Bailey's Irish Cream, Grand Marnier, Kahlua, Mint Schnapps, or any fruit flavored liquors (such as raspberry or cherry). Or go without. Chocolate by itself is not a bad thing.
The corn syrup is optional, but it adds a nice glossy luster to the sauce.
Pour over ice cream while the sauce is still warm. Sauce can be stored in the refrigerator for up to two weeks. Simply reheat on the stove or in the microwave before serving.