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2 cups
Easy
Published 2006
This sauce is a beautiful contrast served over dark or colorful ice creams or sorbets like raspberry, coffee, or chocolate. When made from some varieties of white chocolate, the sauce may come out a little thin. If that’s the case, serve it straight from the refrigerator.
Heat the cream in a saucepan over medium heat until it begins to bubble around the edges. Turn off the heat and add the chocolate. Cover the pot and let sit for 5 minutes. Whisk until smooth. Let cool to room temperature and then cover and refrigerate. Serve at room temperature or cold.
The chocolate sa