For a party:
12 tbsp butter (6 ounces)
3/4 cup cocoa OR 6 oz. unsweetened baking chocolate
(suggest using half of each, or even a higher percentage actual chocolate)
1 1/2 cups white sugar
1 1/2 cups heavy cream OR half & half
pinch of salt
1 tbsp vanilla extract OR another flavoring to taste
Just a small amount:
4 tbsp butter
1/4 cup cocoa OR 2 oz. unsweetened baking chocolate
1/2 cup white sugar
1/2 cup heavy cream OR half & half
pinch of salt
1 tsp vanilla extract OR another flavoring to taste
A tiny amount:
1 tbsp butter
1 tbsp cocoa OR 1/2 oz. unsweetened baking chocolate
2 tbsp white sugar
1/8 cup heavy cream OR half & half
pinch of salt
1/4 tsp vanilla extract OR another flavoring to taste
Melt butter (and baking chocolate if you aren’t using cocoa) in the top of a double boiler, or use a pan with a thick bottom over direct heat.
Stir in sugar, then cocoa (so it doesn’t clump). Stir until smooth.
Gradually add milk or cream, stirring until blended. Cook over hot water, or low heat, until the sauce is the consistency you desire. I prefer the low flame and stir constantly because it is a lot faster.
Remove from heat and add flavorings.
Note: if you use peppermint extract, add a drop or two at a time and taste, since it is so much stronger than vanilla. Almond extract is also very good.
Using half cocoa and half bar chocolate is very good. Using the same amount of cocoa and half the amount of bar chocolate (unsweetened) is even richer.
I like this with 1/4 tsp cinnamon and almond extract instead of vanilla.
Try adding decaf powdered coffee in addition to the vanilla: 1 tsp per 1/2 cup of cream.
2018 – used 12 ounces cream for Thanksgiving. Next year use only 8 ounces!