Bittersweet Chocolate Sauce
- Yield 2 cups
Try this chocolate sauce over your vanilla ice cream or frozen yogurt.
- 8 ounces unsweetened chocolate
- 2 cups sugar
- 13 ounces evaporated milk
- 2 tablespoons coffee, strong
- dash salt
- 1 teaspoon vanilla
- Melt chocolate in double boiler. Add sugar, mix well, cover and cook over boiling water for 1/2 hour. Add milk, coffee, salt and vanilla. Beat until smooth and thick. Cool and refrigerate.
Note: This will keep several weeks. Reheat over boiling water to serve.
Recipe reprinted with permission from the Junior League of Hampton Roads Virginia Hospitality (Junior League of Hampton Roads, Inc., Newport News, Virginia, 1975).