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Dark Chocolate Sauce
Use approximately eight ounces of any dark chocolate for this sauce. Experiment with some flavored chocolates - you may find a new favorite.
Makes 2 cups
Ingredients
- 2 (3.53 ounces) CACAO RESERVE BY HERSHEY'S Extra Dark 65% chocolate, chopped*
- 1 cup half-and-half
- 1 cup heavy cream
- 1 tablespoon packed light brown sugar
- Pinch of salt
Directions
Melt the chocolate with the half-and-half, sugar, and salt over medium-low heat in a medium saucepan, whisking until smooth. Use immediately, or let cool to room temperature, transfer to a glass jar, and refrigerate, tightly covered until ready to use. (The sauce will keep for up to 2 months.) Gently reheat before serving, if desired.
Note: If you can't find the specific chocolate called for, you can substitute another chocolate with about the same intensity-the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for any recipe calling for chocolate of less than 70% cacao.
