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Two Words: Chocolate Sauce.
The best ice cream sauce (adapted from "The Silver Palate Cookbook")
Jul 20, 2008 | Updated: 12:42 p.m. ET Jul 21, 2008
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4 ounces unsweetened chocolate
3 tablespoons butter
2/3 cup water
1 2/3 cups granulated sugar
6 tablespoons corn syrup
1 tablespoon rum (or 1 teaspoon vanilla extract)
Melt the chocolate and butter slowly in a heavy saucepan. Meanwhile, heat water to boiling. When chocoate and butter have melted, add water and stir well.
Add the sugar and corn syrup and mix until smooth. Turn the heat up and stir until mixture just starts to boil; adjust the heat so that the sauce is just maintained at the boiling point. Allow sauce to boil, without stirring, for 9 minutes.
Remove sauce from heat and cool for 15 minutes. Stir in the rum or vanilla and serve warm over ice cream or profiteroles.
Makes 2 1/2 cups.
© 2008
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