Directions1 Wash hands with soap and water.
2 In a small saucepan set over low heat, combine the sugar with butter and let butter melt.
3 Add the chocolate and, stirring from time to time, let it melt and incorporate into the butter-sugar mixture. Stir in cocoa powder and salt until fully incorporated.
4 Remove the sauce from heat and slowly whisk in heavy cream until fully incorporated – the chocolate sauce will be smooth and shiny. Use immediately or cover and refrigerate until needed.
5 The sauce will keep, refrigerated, for up to 2 weeks. To rewarm, gently microwave a few seconds at time, or place in a saucepan over very low heat.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsBig Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more