Dark Chocolate Sauce

This is a delicious sauce. The recipe comes from Penzey's Spice House. And that would be my recommendation as a source for the cocoa powder and vanilla. http://www.penzeys.com/


You can use this sauce for a variety of desserts. It is great as a dip for strawberries and cherries. Emillio's Tapas Bar in Chicago creates a dessert consisting of creampuff shells cut and filled with scoops of vanilla ice cream and covered with the sauce.

Dark Chocolate Sauce
1 Cup Cocoa (Get the cocoa from Penzey’s Spice House. I use the natural rather than the Dutch Process for most my recipes. The natural has more bite. The Dutch Process has a smoother taste.)
1.25 Cups Sugar
0.5 Cup Hot Water minus a Tablespoon or Two
0.5 Cup Half & Half minus a Tablespoon or Two
Pinch Salt
1 Teaspoon Double Strength Madagascar Vanilla

In a small heavy saucepan, blend cocoa with sugar. Stir in hot water and mix until smooth. Add half & half and salt. Heat to boiling; cook for 2 minutes. Wait till cool, and then stir in vanilla. Makes 2 cups of sauce.