This chocolate sauce was the finishing touch on the famous Brownie Sundae.
Makes about 2 cups (6 servings)
16 oz. high-quality milk chocolate, finely chopped
2 tsp. pure vanilla extract
¾ cup heavy cream
2 tbsp. unsalted butter, softened
1. Place the chocolate and vanilla in a medium bowl. Set aside.
2. Place the cream and butter in a small saucepan and set over medium heat until the mixture reaches a low boil. Pour the mixture directly onto the chopped chocolate and whisk until the chocolate is fully melted. Serve hot.
3. To save the sauce for future use, place in an airtight container and refrigerate for up to 7 days.
Note: To reheat your stored sauce, place the sauce in the top of a double boiler over indirect heat and warm until melted. Do not microwave or it will burn.