Chocolate Sauce: The Best Chocolate Sauce Recipe from Cook'n

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	Chocolate Sauce

Serves: 6

Yeild: 3/4 cup
Beware: This sauce is a chocoholic’s temptation. Try this dense and sinfully rich Chocolate Sauce in a Chocolate-Covered Halvah Smoothie (see Ultimate Indulgences) and you’ll find yourself dreaming up ways to use it over and over again.

   2 tablespoons light corn syrup
   2 tablespoons heavy cream
   1 tablespoon canola oil
   4 (1-ounce) squares semisweet baking chocolate, finely chopped
   1/2 teaspoon pure vanilla extract
   2 tablespoons milk

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Place the corn syrup, 1 tablespoon heavy cream, and the oil in a heavy medium saucepan over medium-high heat and bring to a boil, stirring occasionally. Remove the saucepan from the heat. Using a wire whisk, add the chocolate and vanilla and stir until smooth. Gradually add the milk and remaining 1 tablespoon heavy cream and blend well. Allow the sauce to come to room temperature. When the Chocolate Sauce is cool, transfer it to a covered container and refrigerate for up to 4 weeks. (After the sauce has been refrigerated, it may be necessary to return it to its original consistency by heating it in the microwave for a minute or two.)

From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

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