Recipes from the Basket Files:Chocolate Sauce

I mentioned that I have been baking and making items for Joe’s Aunt Barb since she was letting us stay with her in Macomb Illinois.  Over the next few days I will share pictures of that basket and recipes for some of the items inside. 

I like to make food baskets because 1) I cook for a living and people expect it, and 2) I like how they come together, and how they seem to make people smile.  I like to make things that can be frozen if the recipient can’t eat them right away, and I try to vary it for each person.  Not knowing Joe’s aunts food preferences, I made some basic items and hoped for the best. 

This chocolate sauce is a great item for food baskets because it holds up well, and makes a lot.  I use small Ball jelly jars to store it.  Try it for yourself!

Chocolate Sauce

12 ounces semisweet or bittersweet chocolate, cut into small pieces

1 cup heavy whipping cream

1/3 cup white sugar

1/3 cup light corn syrup

1 ½ tsp vanilla

1 TBSP strong liquor, such as run or liqueurs such as Grand Marnier or brandy(optional)

Place the shopped chocolate in a medium sized stainless steel bowl and set aside. Combine the cream, sugar and corn syrup in a saucepan and place over low heat. bring to a boil, stirring often. Remove from heat and pour immediately over the chocolate. Let stand until the chocolate has melted, then stir until smooth. Stir in the vanilla extract and alcohol, if using. Store the sauce in the refrigerator in a tightly covered container for up to two weeks. Reheat over simmering water before serving or microwave in a microwave safe bowl for 10 second intervals until desired consistency. Makes about 2 cups.** I filled two Ball jars and had the bowl in the picture leftover.

Look for a great poundcake recipe coming up as well as Rosemary Parmesan Cornbread! Enjoy!

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