Bittersweet Chocolate Sauce is a rich, chocolatey addition to your favorite desserts!
Many moons ago I tried this recipe for the first time. It was in a Betty Crocker chocolate cookbook. I think I got that cookbook from one of those book club things. Remember those? You could get, like, 5 books for 1 penny or something ridiculous. But you had to agree to buy a certain number of books at regular price in the next year or something. Well, I don’t think I have any of the other books I picked out, but I still have that chocolate cookbook.
From the first time I made Bittersweet Chocolate Sauce, it’s been a family favorite. Everybody loves it. We usually have it on a warm cookie sundae. But in the featured image I’ve drizzled it on a warm brownie. Delish!
And I have to point out that this sauce is even better when combined with warm peanut butter sauce. That recipe is super complicated so read this next part carefully. Take your favorite peanut butter and warm it up in the microwave. Yep, that’s it. We got this idea from the Beaches & Cream ice cream shop at Disneyworld. And we’ve been using it ever since.
If you need a brownie recipe to try serving this with, check out this one. It’s yummy!
Bittersweet Chocolate Sauce
- June 7, 2021
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Ingredients
- 1/4 c. butter
- 1 1/2 ounces unsweetened chocolate
- 3/4 c. sugar
- 1/4 c. cocoa
- 1/4 c. half and half, whole milk, or heavy cream
- 1/8 tsp. salt
- 1 tsp. vanilla
Directions
- Step 1
- Place butter and unsweetened chocolate in a small saucepan and melt over low heat, stirring constantly.
- Step 2
- Add sugar, cocoa, half and half, and salt. Stir until combined. Bring slowly to a gentle boil withOUT stirring (well, maybe you could stir a couple of times). If you let it go too long, the sides begin to burn
- Step 3
- but if you don’t let it go long enough, the sugar crystals won’t dissolve and the sauce will be gritty.
- Step 4
- Remove from heat and add vanilla.
