Chocolate Truffle Sauce by
Source: Jan Roberts-Dominguez
Ingredients
1 lb. high-quality semisweet chocolate, cut into very small (1/4") chunks
1-1/3 c. heavy cream
5 T. butter, softened and cut into chunks
Instructions
Place the chocolate chunks into a large, heat-proof bowl. Place the bowl over a saucepan filled with hot (not boiling) water. Let the chocolate begin to slowly melt.
Meanwhile, in a small heavy saucepan, bring the cream to a boil, stirring constantly. Remove from heat and immediately pour it over the chocolate, stirring constantly until the chocolate has melted. Keep the bowl positioned over the hot water to keep the temperature at the melting point. Once the chocolate is smooth and creamy, stir in the butter and continue stirring until the mixture is well blended and smooth.
Pour the sauce into clean jars and let cool completely before screwing on the lids. Refrigerate the sauce.
Makes 2-1/2 cups.
Note: to use, warm sauce in a pan on the stove or at low power in the microwave. If the sauce curdles when you're making it, try heating a little more cream and mixing it into the curdled sauce until it comes out smooth.
Meanwhile, in a small heavy saucepan, bring the cream to a boil, stirring constantly. Remove from heat and immediately pour it over the chocolate, stirring constantly until the chocolate has melted. Keep the bowl positioned over the hot water to keep the temperature at the melting point. Once the chocolate is smooth and creamy, stir in the butter and continue stirring until the mixture is well blended and smooth.
Pour the sauce into clean jars and let cool completely before screwing on the lids. Refrigerate the sauce.
Makes 2-1/2 cups.
Note: to use, warm sauce in a pan on the stove or at low power in the microwave. If the sauce curdles when you're making it, try heating a little more cream and mixing it into the curdled sauce until it comes out smooth.