Ingredients

8 oz dark (70%) chocolate, I like Valrhona, but any quality european chocolate will work.

4 oz heavy cream

4 oz milk

1 oz butter

Preparation

  1. Chop chocalate into medium size pieces.
  2. Combine cream and milk* in a 1-quart saucepan and bring to a gentle simmer, be careful because cream can boil over quickly.
  3. As soon as the liquid come to a simmer, remove from heat, strain if flavoring the mixture, and add the chunks of chocolate.
  4. Allow the chocolate to sit in the cream for 5 minutes, then stir with a slicon spatula, until mixture is velvety smooth.
  5. Stir in butter.
  6. Add liquer if desired, start with 1 TBS add more if needed.
  • if using sauce for ice cream add an additional 2 oz. of milk