This sauce could actually be a dessert on its own. When I first made it, I was barely able to ladle it over the ice cream because we kept digging our spoons directly into the saucepan. After I had rapped everyone’s knuckles to get them away from the stove, we were able to sit down at the table like civilized people and pass the ice cream and sauce around. When we had all served ourselves, I noticed we had each taken, myself included, little scoops of ice cream and big ladies full of sauce. It turns out ice cream is just an excuse for the sauce. Natural peanut butter works best, as it is less sweet than commercial brands.
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 pan and let sit for 5 minutes. Add the peanut butter and whisk until smooth.
Let cool slightly and serve. It can be reheated in a double boiler or microwave.
The sauce can be made up to 2 weeks in advance. Cover and refrigerate.
© 2006 Emily Luchetti. All rights reserved.