Ingredients:
2 Cup Of Ghirardelli Bittersweet Chocolate Chips
3 Tablespoons Of Ghirardelli Unsweetened Cocoa
4 Tablespoons Of C&H Dark Brown Pure Cane Sugar
1/2 Cup Of Dean's Cold Heavy Cream
1 Teaspoon Of The Spice Hunter Pure Vanilla Extract
1 Tablespoon Of Keller's Creamery Real Salted Butter
1/8 Teaspoon Of Caribbean Reef Table Ground Sea Salt
1 Pinch Of Tone's Ground Nutmeg
1 Pinch Of Tone's Ground Cinnamon
Information:
Serving Size 8
260 Calories Per Serving
7 Grams Of Fat
Preparation Instructions:
This bittersweet chocolate sauce recipe was submitted to us by Patty from Newport Oregon. To get this recipe started, please take out a small saucepan, and then pour in the Ghirardelli bittersweet chocolate chips, Ghirardelli unsweetened cocoa, brown sugar, cold heavy cream, pure vanilla extract, real salted butter, sea salt, ground nutmeg, and cinnamon. Whisk these contents together so that you have an even distribution of ingredients, then place the saucepan on the burner over medium heat. While your sauce is heating, stir often to prevent it from burning. Once all of your chocolate has melted, and a delightful creamy sauce starts to form, remove the saucepan from the stove so that it can cool. This chocolate sauce is excellent as a fondue dipping sauce. Use it with pineapple chunks, banana slices, raspberries, strawberries, or dried coconut chunks.
