Brennan's Chocolate Sauce
Recipe courtesy of Ralph Brennan
Makes 1 3/4 cups
Click image to enlarge.
IN a heavy 1-quart saucepan, combine the cream and sugar. Bring the mixture to a simmer over medium-high heat, whisking until the sugar dissolves.
Reduce the heat to low and gradually add the chocolate chips, whisking until each addition is completely melted into the cream before adding more.
Add the butter and continue cooking, whisking constantly, until the butter is incorporated into the sauce. Remove from the heat.
Serve while still warm.
Note:This will keep for up to a week in airtight container refrigerated. To reheat for serving use a double boiler over hot (not simmering) water, whisking constantly to keep the sauce fom scorching.
Louisiana Recipes Weekly
Every Thursday you'll receive new recipes, events & festivals and more. See archive