Put the cream and butter in a medium saucepan and heat over medium-low heat until the cream is hot and the butter is melted. The hot cream mixture will form tiny bubbles and measure about 175°F on a food thermometer. Do not let the mixture boil. Remove the pan from the heat. Add the chocolate and let it melt in the hot cream mixture for about 30 seconds to soften. Add the vanilla and stir the sauce until it is smooth and all of the chocolate is melted.
To Freeze:
Pour 1 cup of the sauceinto each of 2 plastic freezer containers, leaving 1-inch of space at the top. Loosely cover and cool for 1 hour at room temperature. Press a piece of plastic wrap onto the top of the sauce and cover the container tightly. Freeze up to 2 months.
To Serve:
Remove from the freezer. Defrost in the covered container overnight in the refrigerator. Warm the sauce in a medium saucepan over low heat, stirring frequently. Leftover sauce can be stored up to 2 weeks in the refrigerator.
Instructions
Put the cream and butter in a medium saucepan and heat over medium-low heat until the cream is hot and the butter is melted. The hot cream mixture will form tiny bubbles and measure about 175°F on a food thermometer. Do not let the mixture boil. Remove the pan from the heat. Add the chocolate and let it melt in the hot cream mixture for about 30 seconds to soften. Add the vanilla and stir the sauce until it is smooth and all of the chocolate is melted.
To Freeze:
Pour 1 cup of the sauceinto each of 2 plastic freezer containers, leaving 1-inch of space at the top. Loosely cover and cool for 1 hour at room temperature. Press a piece of plastic wrap onto the top of the sauce and cover the container tightly. Freeze up to 2 months.
To Serve:
Remove from the freezer. Defrost in the covered container overnight in the refrigerator. Warm the sauce in a medium saucepan over low heat, stirring frequently. Leftover sauce can be stored up to 2 weeks in the refrigerator.
Similar Recipes
hot fudge sauce