A few weeks ago I made this no-churn vanilla ice cream with hopes of sharing a photo drizzled with chocolate sauce. I had the chocolate sauce going in my sauce pan, but got distracted and ended up with a hot, oily mess! I was so disappointed because I really wanted that vanilla ice cream shot with that chocolate sauce, but that didn’t happen. I had to move on to Plan B and share the ice cream recipe sans the sauce. I knew I needed to work on that chocolate sauce recipe again and make sure it didn’t turn out oily. The original recipe called for a tablespoon of butter. I thought that was a lot of butter, but when I try new recipes I try to follow them to the letter. This time around I skipped the butter and made a small batch of chocolate sauce with chocolate and cream. That’s right. You’ll only need two ingredients to pull together this silky chocolate sauce. Just pay attention to the cream and don’t get distracted! 🙂
4 ounces of semi-sweet chocolate ( roughly chopped)
1/2 cup heavy whipping cream
In a small heavy sauce pan heat the whipping cream on medium heat until warm, not boiling. Add the chocolate to the cream and stir until smooth. Cool and add the sauce to a glass jar. Use the sauce the same day or store in the refrigerator for a week. When ready to use after being refrigerated remove the lid of the jar and microwave for 10-20 seconds until smooth. Enjoy!