Recipe by Lennie
This is sublime, and always a hit with dinner guests. To cut down the fat/calories, use water instead of milk, and eliminate the chopped chocolate. Warning: it won't be as rich or as luscious if you do this! After you dish out the ice cream and pour on the sauce, I also suggest adding some freshly grated orange zest on top. Your guests will love it!
Top Review by Mirj
Sublime does not even begin to describe this sauce. I like to serve it over a chocolate brownie topped with orange/vanilla ice cream. I use 1% soy milk and non-dairy dark chocolate. I usually have this at room temperature and it really pulls the chocolate of the brownie and the orange in the ice cream together. This makes just enough to serve about 5 greedy people, so when I have guests I usually triple the batch. If you don't have orange liqueur then orange extract and some very finely grated orange zest works as well, if not better! Thanks Lennie, you've upped my reputation another notch with this one!
- 3⁄4 cup white sugar
- 1⁄2 cup cocoa
- 1⁄2 cup milk (use water if you want to cut down the dairy and/or the calories)
- 2 ounces bittersweet chocolate or 2 ounces semisweet chocolate, coarsely chopped
- 1⁄3 cup unsalted butter
- 2 tablespoons orange liqueur
- 1 teaspoon vanilla extract
Directions See How It's Made
- In a medium-sized saucepan, combine sugar and cocoa, then whisk in milk, then chopped chocolate.
- Turn heat to medium and cook, whisking constantly, for 5 minutes.
- Remove from the heat and stir in remaining ingredients until sauce is smooth.
- Serve either chilled or warmed, over vanilla ice cream.
- Store in the fridge, but this sauce will keep well in the freezer if your batch won't be gone within a week or two.