Decadent Chocolate Sauce
My Decadent Chocolate Sauce -- great on ice cream or brownies.
4 oz unsweetened chocolate (Hershey's)
1 stick butter DO NOT SUBSTITUTE MARGARINE
3/4 cup unsweetened cocoa powder (sift if lumpy)
2 cups sugar
5 oz can evaporated milk
3 oz whole or 2% milk
1/2 tsp vanilla pinch salt
If you have a good, heavy-bottomed pan, use it, otherwise a double boiler is will suffice...
Melt chocolate and butter over low heat or in double boiler over simmer simmering water. Stir frequently until smooth. Whisk in cocoa powder, stir until smooth. Gradually stir in sugar. The mixture will be the texture of wet sand. Cook covered on low heat/double boiler for 20 minutes. Meanwhile, open the evaporated milk and pour into a 1 cup measure, top off with regular milk to 1 cup line. Warm milk slightly in microwave to keep things moving. Gradually stir warmed milk into chocolate mixture about 1/4 to 1/3 cup at a time, stirring to blend completely.
Continue cooking for 30 minutes to 1 hour, stirring occasionally, until sugar is completely dissolved. This is absolutely to die for delicious! It becomes nearly solid upon refrigeration, and is thicker than corn syrup even when warm. You can stir in Grand Marnier or Amaretto for a personalized flavor.
To reheat: Place desired amount in a small dish and microwave on medium or low power, for 10 second intervals, stirring each time, until pourable.
*Be careful not to scrape the pan sides during final cooking phase as this will introduce sugar crystals that will make sauce turn grainy if stored.
Makes about 1 quart. I put it into jelly jars and give as Christmas presents. Recipe can be doubled (use 12 oz can of evaporated milk)
