Hot Chocolate Sauce (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
8 ounces semisweet chocolate, chopped |
3/4 cup milk |
1 cup heavy cream |
2 tablespoons butter |
1 teaspoon vanilla, or other flavoring extract of choice |
Directions:
1. Place the chocolate in a medium mixing bowl and set aside.
2. In a medium saucepan combine the milk, heavy cream, and butter and cook over medium high heat until the mixture just comes to a boil. Remove from the heat and pour over the chocolate. Allow mixture to sit, undisturbed, for 1 to 2 minutes. Whisk mixture until all chocolate melts and the sauce is very smooth. Whisk in vanilla and serve immediately, or place in a heat-proof bowl and cover the surface with plastic wrap to prevent a skin from forming.
3. When the mixture is cool, refrigerate for up to 3 weeks. Mixture may be reheated gently as needed, or microwaved for 30-second intervals until the sauce melts.
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