Hot Fudge Sauce

1. 1

   Place both chopped chocolates in a heat proof bowl, set aside

2. 2

   Place cream and butter in a saucepan and heat over medium low heat until butter is melted and mixture is almost to a simmer, do not boil.

3. 3

   Pour hot cream / butter mixture over chopped chocolate in the bowl.

4. 4

   Let sit 30 seconds to melt chocolate.

5. 5

   Add the vanilla and whisk until smooth.

6. 6

   Serve hot over ice cream, cakes pies or fruit.

7. 7

   Store in refrigerator.

8. 8

   To reheat take the amount you want out and either place in a heatproof bowl in simmering water until hot or very carefully microwave until hot.

9. 9

   Keeps about 2 weeks in refrigerator and freezes well.

* Per serving · 4 servings · Values may vary.

No additional tips available.