My grandmother (and namesake) used to make this sauce for my cousins and me when we were kids. Served hot. It gets chewy and fudgy when it hits the ice cream, but it doesn’t stick to your teeth. Some of my relatives have different renditions, but my
Melt the chocolate and the butter together in a double boiler over simmering water. Whisk until smooth. Pour in the half-and-half in a steady stream, whisking as you pour. It’s okay if it looks curdled. Slowly add
Cover the pan and cook, stirring occasionally, until the sauce becomes glossy and thickens slightly, about 25 minutes.
Serve warm. If not serving right away, put the sauce in a bowl and press plastic wrap directly onto the surface. This will prevent a skin from forming. The sauce will get grainy when cold but will become smooth when reheated. It can be reheated slowly in a double boiler or microwave.
The sauce can be made up to 1 week in advance. Cover and refrigerate.
© 2006 Emily Luchetti. All rights reserved.