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Honey Chocolate Sauce
This is the best chocolate sauce I've ever used, and it's so easy to make. I put it on top of cheesecakes and pound cake, and dip biscotti into the sauce and allow it to dry. It's also great on top of ice cream and profiteroles, too.
Recipe by Rori Trovato
Ingredients
| 8 ounces bittersweet chocolate, cut into small pieces | 1/3 cup honey | |
| 8 tablespoons unsalted butter, cut into small pieces |
directions
Total:
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In a medium saucepan combine all the ingredients and cook over low heat until melted and smooth, about 4 minutes. Stir occasionally. Remove from heat and serve warm.
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Store in a plastic container in the refrigerator. The sauce will form a solid block when chilled. To re-use, cut off a piece of the block and microwave for a few seconds until melted, or re-heat in a pan over simmering water. The sauce can be refrigerated for up to two months.
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