Total time: 10 minutes | Makes about 3/4 cup sauce
Note: Adapted from "The Seasonal Jewish Kitchen," by Amelia Saltsman.
- 1/2 cup (120 milliliters) half-and-half
- 5 ounces (140 grams) semisweet chocolate (62% cacao), coarsely chopped
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon or more hot water, if needed
Step 1In a small saucepan, bring the half-and-half to a simmer over medium heat. Remove from heat. Place the chocolate in a heatproof bowl and stir in 6 tablespoons (90 ml) of the hot half-and-half until the chocolate melts. Add the remaining half-and-half as needed to achieve a good sauce consistency. Stir in vanilla and salt.
Step 2Use immediately or cover and set aside for up to a few hours. If the sauce becomes too thick, place the bowl in a pan of simmering water and stir 1 or more tablespoons of hot water into the sauce to reconstitute. The sauce can be made a day ahead, covered and refrigerated.
Each of 8 servings:
Calories 122; Protein 2 grams; Carbohydrates 10 grams; Fiber 3 grams; Fat 8 grams; Saturated fat 5 grams; Cholesterol 6 mg; Sugar 7 grams; Sodium 36 mg
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