My idea of perfection!
I don’t even know where to begin with this topic. But okay, since we’re talking about chocolate – I have plenty to say. Let’s start with a confession: I always choose vanilla ice cream over chocolate. I asked for, and got, every piece of white chocolate the Easter Bunny brought my siblings and friends and in exchange gave them (hard to fathom) all of my brown chocolate. Then I learned white chocolate wasn’t real chocolate anyway. Well okay then. So now you know, and maybe you’ll not respect my title for this recipe because of that. But this is fact
. When I finally grew up and got to choose my own chocolate I went with chocolate that contained 70%-80% chocolate, not some wishy washy sort of chocolate that was more like a cup of cocoa.
I just said that.
I don’t mean to offend any milk chocolate lovers but I am a “real deal” kind of girl. Give me vanilla that’s rich and flecked with tiny bits of vanilla bean and exotic orchid perfume. Give me chocolate; rich, dark and totally satisfying with elusive notes. Hope that gets you set for an amazing experience in chocolate decadence. This is your last stop in the search for good chocolate sauce.
Heck, I’ll take a spoon to the refrigerator for this incredible stuff and feel no guilt-that’s right girls I said no guilt- if someone happens to catch me in the act – grab a spoon! After all, I am a woman and if I don’t get my chocolate someone will pay!
Gone In (less than) 60 Seconds!
This is a very simple and easy recipe that won’t fail you. All you need is the best quality unsweetened Dutch Cocoa, butter, cream and brown and cane sugar. There is a bonus. It is less expensive and more delicious than what comes from the store shelf.
Cream: 1/2 Cup
Butter: 3 Tablespoons unsalted
Dutch process unsweetened cocoa powder: 1/2 Cup
Sugar: 1/3 Cup
Brown Sugar: 1/3 Cup
Heat the cream and butter to boiling is a medium sized saucepan.
Lower heat to medium and stir in both white and brown sugars, stirring to dissolve. Lower heat again to low and whisk in cocoa and salt. Slowly whisk until all the cocoa is incorporated into the hot cream