Sambuca Chocolate Sauce

1. 1

   In a small heavy saucepan combine water and sugar and boil, stirring, until sugar is dissolved.

2. 2

   Remove pan from heat and whisking cocoa powder, whisking until smooth.

3. 3

   Whisk in salt, cream, and butter and return pan to moderately low heat, whisking until butter is melted.

4. 4

   Simmer sauce until thickened slightly, about 2 minutes, and stir in vanilla and Sambuca.

5. 5

   Cool sauce completely and transfer to a jar with a tight-fitting lid.

6. 6

   Sauce keeps, covered and chilled, 1 month.

7. 7

   Serve sauce warm over ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.