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1
Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil.
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2
When the milk boils, remove it from the heat and make a ganache by adding the chopped chocolate.
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3
Whisk well, stirring into the edge of the saucepan to combine.
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4
The ganache should be homogenous and smooth.
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5
Set the ganache aside.
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6
In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar.
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7
Place the saucepan over medium-high heat and bring to a boil, stirring occasionally.
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8
The butter should be completely melted and the sugar completely dissolved.
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9
Once the mixture has come to a boil, pour the cream into the warm ganache.
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10
Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk.
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11
As the chocolate sauce cooks, it will begin to thicken slightly.
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12
When it reaches a boil, remove it from the heat and pour it into a clean, dry bowl.
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13
Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming.
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14
Let the chocolate sauce cool to room temperature before storing at room temperature before storing in the refrigerator.
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15
When cold, the chocolate sauce will become thick enough to be scooped with a spoon.
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16
One of the wonderful qualities of this sauce is that it can be reheated whenever needed.
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17
If using a microwave, simply place the chocolate sauce in a microwavable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid.
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18
On the stovetop, place it in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid.
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19
If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate.
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20
It will keep in the refrigerator for up to three weeks.
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21
It can also be frozen for up to two months if stored in an airtight container, to be kept on hand for a last-minute dinner party.
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22
Thaw in the refrigerator and heat as described above until liquid.
