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My Special Chocolate Truffle Sauce

1 pound semisweet chocolate, cut into very small (¼ -inch) chunks

11/3 cups heavy cream

5 tablespoons butter, softened and cut in chunks

Place the chocolate chunks into a large, heat-proof bowl. Place the bowl over a saucepan filled with hot (not boiling) water. Let the chocolate mixture begin to slowly melt.

In a small, heavy saucepan, bring the cream to a boil, stirring constantly. Remove from the heat and immediately pour it over the chunks of chocolate, stirring constantly until the chocolate has melted. Keep the bowl positioned over the hot water because this will help keep the temperature at the melting point.

Once the chocolate is smooth and creamy, stir in the butter and continue stirring until the mixture is well blended and smooth. Pour the sauce into clean jars and let cool completely before screwing on lids. Refrigerate the sauce. It will become firm, but just scoop out the sauce as needed and either warm in a pan on the stove or at low power in the microwave. Or enjoy directly from the jar.

Makes about 2½ cups sauce.

Recipe from Jan Roberts-Dominguez