Dark chocolate sauce
Dark chocolate's pleasing bitterness is rounded out by a pinch of salt and splash of vanilla extract in this antioxidant-rich sauce that is delicious as a dessert topping, stirred into a cup of hot coffee, or used as a dip for berries or banana slices. For a deep, dark mocha-flavored sauce, substitute 1 cup of strong brewed coffee for the water. Change up the flavor profile in other ways by swapping almond extract for the vanilla or by stirring in a pinch of an aromatic spice like cinnamon, allspice, or cardamom for a more exotic note. Make a double or triple batch and spoon into jars as a delicious gift from the kitchen. Attach a gift tag with notes about storage along with a few tips for ways to use.
8 oz, or bittersweet, finely chopped
- Fill a medium saucepan with 1 1⁄2 inches of water and set over medium-low heat; bring to a slow simmer. Combine the chocolate, water, and salt in a medium bowl and set over the saucepan; whisk until the chocolate is melted and the mixture is smooth. Remove the bowl from the saucepan; whisk in the vanilla. Use immediately, or cool to room temperature. Transfer the sauce to a covered container; refrigerate up to 1 month. Stir well to serve chilled or gently reheat. Yields about 2 1⁄2 tablespoons per serving.