It is ice cream time for the Tandem Tasters, who were chocolate tasters and judges in Oregon. Well, it is always ice cream time for us. Here is a simple chocolate sauce to add more smooth richness to an easy dessert of your favorite ice cream flavor. French vanilla and coffee ice cream work well with this sauce.
1 cup semi-sweet chocolate chips
3/4 cup whipping cream
In a small saucepan over low hear, heat chocolate chips and whipping cream, stirring constantly.
Continue to cook and stir until chocolate is melted and sauce is smooth. Stir in vanilla.
When we first tried this sauce from Marsha Fottler, we made it so often that we varied the sauce by substituting almond extract for the vanilla.
Once I added a tablespoon, or so, of coconut rum to the vanilla at the end with happy result.
Of course there is always more whipped cream you can on top of this chocolaty sauce.
If you buy your vanilla in Mexico, or a Mexican market it will cost less and be very tasty.
Brenda C. Hill
International Food Wine & Travel Writers Association
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