This recipe came to The Times from Doris Muramatsu, a musician with the band Girlyman. It takes about 15 minutes to make and is particularly terrific over ice cream with some spicy pecans chopped on top. It is also an easily made token of true friendship and cheer: pour some into small jars and give it to friends.
Ingredients
- ½ cup salted butter
- 2 ounces unsweetened chocolate, roughly chopped
- ½ cup Dutch processed cocoa
- ⅔ cup sugar
- 1 cup heavy cream
- 2 teaspoons salt
- 2 teaspoons vanilla
- Nutritional Information
Nutritional analysis per serving (4 servings)
658 calories; 53 grams fat; 33 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 5 grams dietary fiber; 35 grams sugars; 5 grams protein; 142 milligrams cholesterol; 825 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About a pint and a half
Preparation
- In a heavy saucepan over low heat, melt butter and chocolate, stirring constantly so chocolate doesn’t burn.
- Add the cocoa, sugar and 3/4 cup heavy cream. Turn heat to medium-low and stir constantly until lumps are gone and sauce is just heated, about 2 to 3 minutes. Stir in remaining cream and mix until smooth and thick, about another minute.
- Remove from heat and stir in salt and vanilla. Pour into small jars, let cool and then cover. Will keep in the refrigerator for a month.
10 minutes
Dining and Cooking