Chocolate Sauce for Ice Cream

1. 1

   In a small saucepan, heat the cream over medium heat until very hot, just below a simmer.

2. 2

   Put the dark and milk chocolates into a medium bowl.

3. 3

   Pour the hot cream over the chocolate and shake the bowl to settle it; let stand 2 minutes.

4. 4

   With a small whisk, starting in the center of the bowl, whisk in small circles, working your way outward, until the chocolate is completely melted and the sauce is smooth.

5. 5

   Use warm or at room temperature.

6. 6

   Store the leftover sauce in an airtight container for up to 1 week.

7. 7

   The sauce can be warmed over low heat in a saucepan before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.