i scream…

Summer just screams ice cream. When the weather gets hot, humid and sticky as it did this past weekend in DC, all I want is a cool cup (trying to keep a little cleaner than a cone ) of creamy mint chocolate chip… or black raspberry… or cookie dough…

I digress.

Something that always makes ice cream special to me is chocolate sauce and since I had company over this past weekend, I made some up just in case. Actually I usually have some in my refrigerator just in case because this recipe can be used with any kind chocolate, making any dessert extra special. But, I’m not talking about the thin chocolate syrup at the grocery store or even the specialty sauces that still seem to have more ingredients than needed. All you need is two ingredients: chocolate and your milk of choice. That’s it.

What’s even better is if you add a few tablespoons of butter at the end, you can turn this delicious sauce into one of the best chocolate frostings. It’s easy. It’s versatile. It’s chocolate. Could it get any better?

All-Purpose Chocolate Fudge Sauce (makes about 3 cups)

24 oz semisweet chocolate, chopped or in chips

1 cup milk (I have made it with skim, whole and cream. I prefer whole milk)

1 stick salted butter, at room temperature (if making frosting)

Directions

1. Place the chocolate into a bowl.

2. Heat the milk in a small pot over medium heat. (Likewise, heat it in a safe bowl for about 1 minute in the microwave.) Once it just starts to boil, take the milk off the heat and pour over the chocolate.

3. Using a whisk, stir the milk into the chocolate until the chocolate has completely melted and the mixture is silky smooth. Pour over ice cream, dip fruit in it or just lick your spoon

4. If you’d like to make frosting, add the room temperature butter to the lukewarm sauce one piece at a time. Stir until smooth. Spread over cakes, cupcakes or cookies.

Tagged as: chocolate, condiment, dessert