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Sauces and Condiments

Quick dark chocolate sauce

Quick dark chocolate sauce
Bethany Mollenkof / Los Angeles Times

Amelia Saltsman spends a lot more time at farmers markets than you do. Unless you're a farmer, at any rate, in which case you probably know Saltsman and have maybe talked to her for her first book, "The Santa Monica ... Read more

Total time: 10 minutes | Makes about 3/4 cup sauce
  • 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.

Note: Adapted from "The Seasonal Jewish Kitchen," by Amelia Saltsman.

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