Basic Chocolate Sauce (Ganache)

1. 1

   1) Chop chocalate into medium size pieces.

2. 2

   2) Combine cream and milk* in a 1-quart saucepan and bring to a gentle simmer, be careful because cream can boil over quickly.

3. 3

   3) As soon as the liquid come to a simmer, remove from heat, strain if flavoring the mixture, and add the chunks of chocolate.

4. 4

   4) Allow the chocolate to sit in the cream for 5 minutes, then stir with a slicon spatula, until mixture is velvety smooth.

5. 5

   5) Stir in butter.

6. 6

   6) Add liquer if desired, start with 1 TBS add more if needed.

7. 7

   * if using sauce for ice cream add an additional 2 oz. of milk

* Per serving · 4 servings · Values may vary.

No additional tips available.