Chocolate Truffle Sauce

1. 1

   Put the cream and butter in a medium saucepan and heat over medium-low heat until the cream is hot and the butter is melted.

2. 2

   The hot cream mixture will form tiny bubbles and measure about 175F on a food thermometer.

3. 3

   Do not let the mixture boil.

4. 4

   Remove the pan from the heat.

5. 5

   Add the chocolate and let it melt in the hot cream mixture for about 30 seconds to soften.

6. 6

   Add the vanilla and stir the sauce until it is smooth and all of the chocolate is melted.

7. 7

   To Freeze: Pour 1 cup of the sauceinto each of 2 plastic freezer containers, leaving 1-inch of space at the top.

8. 8

   Loosely cover and cool for 1 hour at room temperature.

9. 9

   Press a piece of plastic wrap onto the top of the sauce and cover the container tightly.

10. 10

    Freeze up to 2 months.

11. 11

    To Serve: Remove from the freezer.

12. 12

    Defrost in the covered container overnight in the refrigerator.

13. 13

    Warm the sauce in a medium saucepan over low heat, stirring frequently.

14. 14

    Leftover sauce can be stored up to 2 weeks in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.