| Total: | 10 min |
| Active: | 5 min |
| Yield: | About 2 1/2 cups |
Ingredients
- 1 2/3 cups heavy cream
- 6 ounces bittersweet chocolate, finely chopped
- 3 ounces milk chocolate, finely chopped
Instructions
- In a small saucepan, heat the cream over medium heat until very hot, just below a simmer. Put the dark and milk chocolates into a medium bowl. Pour the hot cream over the chocolate and shake the bowl to settle it; let stand 2 minutes. With a small whisk, starting in the center of the bowl, whisk in small circles, working your way outward, until the chocolate is completely melted and the sauce is smooth.
- Use warm or at room temperature. Store the leftover sauce in an airtight container for up to 1 week. The sauce can be warmed over low heat in a saucepan before using.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 528 |
| Total Fat | 45 g |
| Saturated Fat | 27 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
| Sugar | 30 g |
| Protein | 4 g |
| Cholesterol | 113 mg |
| Sodium | 47 mg |
Reviews
Question: Does the syrup need to be refrigerated (in airtight container)?