Ingredients:
1 Cup Of Crushed Rapunzel Pure Organic Dark Chocolate Bar
3 Tablespoons Of Godiva Chocolate Liqueur
1 Tablespoon Of Hershey's Natural Unsweetened Cocoa
4 Tablespoons Of C&H Dark Brown Pure Cane Sugar
1/2 Cup Of Leigh Valley Heavy Cream
1 Tablespoon Of Challenge Dairy Real Salted Butter
1 Teaspoon Of Tone's Spices Pure Vanilla Extract
1/8 Teaspoon Of Fine Ground Table Salt
1 Pinch Of Tone's Spices Ground Nutmeg
1 Pinch Of Tone's Spices Ground Cinnamon
Information:
Serving Size 8
215 Calories Per Serving
6 Grams Of Fat
Preparation Instructions:
We always get requests for a delicious ice cream chocolate sauce recipe, so here it is, tried and tested. To get started, first take out a small cooking pot, and then add in the crushed pure organic dark chocolate, Godiva chocolate liqueur, Hershey's natural unsweetened cocoa, dark brown pure cane sugar, heavy cream, real salted butter, pure vanilla extract, fine ground table salt, ground nutmeg, and ground cinnamon. Heat these contents over medium high heat, stirring throughout the process to prevent burning the sauce. Once your chocolate sauce is creamy, and all of your chocolate has fully melted, remove the cooking pot from the stove. At this point, you will have to decide if you want a hot chocolate sauce, or a cold chocolate sauce. For a cold sauce, simply refrigerate it for roughly one hour. That wraps up this recipe, please be sure to check out our other delightful creations.
