This decadent, rich chocolate sauce can be drizzled over ice cream topped with fresh fruit for a summer evening dessert that you and your dinner guests will absolutely love. Use it as a dip for sliced fresh bananas or even marshmallows. My personal favorite is orange sherbet doused with a generous coating of Table 38 House Chocolate Sauce.
Please note: for children, omit the coffee liqueur
- 4 Oz grated unsweetened chocolate
- 1 Cup water
- 1/2 Cup sugar
- 1/2 Cup heavy cream
- 1/4 Tsp ground cinnamon
- 2 Tbls coffee liqueur (I prefer Kahlúa)
- In a saucepan, combine the chocolate, water and sugar and bring to a boil over medium-high heat stirring occasionally.
- When the chocolate has melted, add the cream, cinnamon and stir until blended and smooth.
- Add the coffee liqueur
Serve either hot or at room temperature over ice cream or slices of oranges. It’s delicious drizzled over waffles and fresh blueberries and… don’t forget how juicy and delicious fresh strawberries dipped in chocolate taste in your mouth.
⇒ Leftover chocolate sauce can be stored in the refrigerator and even served cold over ice cream the next day. Yum.