Recipe by Dave C
Some dangerous liaisons, like hot bittersweet fudge sauce and ice cold vanilla ice cream, are definitely worth the risk.
Top Review by Chef1170
Serving size 303g, just over a cup, is listed as 1001.8 calories!<br/>That information should state the (more useful) approximation<br/>of calories in a realistic serving size of 1-2 Tablespoons.
- 24 ounces semisweet chocolate, coarsely chopped
- 8 ounces unsweetened chocolate, coarsely chopped
- 3 1⁄2 cups half-and-half or 3 1⁄2 cups light cream
- 1 3⁄4 cups sugar
- 1 teaspoon vanilla
- vanilla ice cream
Directions See How It's Made
- In a 4-quart Dutch oven combine the chocolates, half-and-half or light cream, and sugar.
- Bring to boiling; reduce heat.
- Simmer mixture, uncovered, over low heat about 2 minutes or until mixture is creamy, stirring frequently.
- Remove from heat; stir in the vanilla.
- Pour the hot sauce into 7 or 8 hot, clean half-pint jars or 16 (4-ounce) jars, leaving a 1/2-inch headspace.
- Place metal lids on jars.
- Screw metal bands onto jars following manufacturer's directions.
- Store chocolate sauce in the refrigerator for up to 3 weeks.
- (The sauce must be stored in the refrigerator after placing in jars. Even though the hot sauce may cause the lids on the jars to seal, this is not a secure canning seal. Do not store at room temperature.) Serve sauce warm* over ice cream, eclairs, or fresh berries.
- Makes eight 1/2-pint or sixteen 1/2-cup jars (128, 1-tablespoon servings)*Note: To reheat, place 1/2 cup sauce in a 1-cup glass measure.
- Microwave, uncovered, on 100% power (high) for 1-1/2 to 2 minutes or until heated through, stirring once.
- Or, place in a small saucepan.
- Cook and stir over medium heat about 5 minutes or until heated through.