Everyone should have one great chocolate sauce recipe. This is mine. Its rich, dark velvety goodness will make tears well up in your eyes.
The first time I tasted this sauce was at the home of a dear family friend, Gail Waterfield. Gail is such a lovely woman, the epitome of Southern elegance and a fabulous cook. One evening while visiting my hometown of Canadian, she joined us for dinner. As any good Southerner knows, a special meal requires dessert, and she had made us quite a dessert. Gail presented us with a lovely angel food cake, freshly whipped cream, vanilla ice cream and this chocolate sauce.
A combination of bittersweet chocolate and cocoa gives this sauce a rich and decadent, deep chocolate flavor. I always double the recipe because someone usually wants seconds then asks to take a jar home! This recipe makes about three cups of sauce but it can be divided to make a smaller batch if you’d like… But not sure why you would!
½ cup butter
½ cup bittersweet chocolate, shaved
½ cup cocoa, whisk or sift to remove any lumps
1-1/2 cups sugar
1 cup cream
¼ teaspoon kosher salt
2 teaspoons pure vanilla extract
Add the butter and bittersweet chocolate shavings to a saucepan; melt over low heat stirring until smooth and combined.
Add the cocoa, sugar, cream and kosher salt, stir together until well blended. Cook over medium-low heat until the sugar has dissolved, stirring frequently.
Raise heat to medium, and bring the chocolate sauce just to the boiling point. Continue stirring frequently so the chocolate doesn’t scorch. You don’t want to cook this sauce beyond this point or sugar crystals will form. Remove the pan from the heat and allow to cool slightly, about 5-10 minutes.
Stir the vanilla extract into the chocolate sauce. Keep covered and chilled until ready to use. This sauce will get quite thick when chilled. You can reheat it over a low heat in a small saucepan, or on a low setting in the microwave for just a minute or two, until warm.