Prep 10 mins
Cook 5 mins
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!
- 177.44 ml white sugar
- 118.29 ml cocoa
- 118.29 ml milk (use water if you want to cut down the dairy and/or the calories)
- 56.69 g bittersweet chocolate or 56.69 g semisweet chocolate, coarsely chopped
- 78.07 ml unsalted butter
- 29.58 ml orange liqueur
- 4.92 ml vanilla extract
- 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.
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!
Lennie-all I can say is THANK YOU!!! This was the hit of our Valentine supper! I used Niagara Chocolates bittersweet chocolate, orange extract, the zest of a large orange and heavy cream! Absolutely wonderful! It was all I could do to wait until after supper to get into this! I swear I could have put it on the napkins and it still would have been heavenly! Thank you so much, Lennie, this is gonna be my signature dessert sauce from now on-delicious, easy and did I say delicious?
Another wonderful Lennie recipe. We had it drizzled over a cheesecake containing orange and lemon rind, and the sauce didn't overwhelm, it enhanced. After sitting in the frig a few hours, mine was way too thick, so I whisked in cold milk until it was the consistency I needed. Thanks so much for what is now my go-to chocolate sauce.