Elsa Petersen-Schepelern | Soda Fountain Classics | Ryland Peters & Small, 2001 | Makes about 1 1/2 cups
This is the stuff of memories. A soda fountain mainstay, it can be used in sundaes and malteds and Black Cows (oh my!) and more. We recommend you keep some on hand at all times for just such emergencies.—LC
convert Ingredients
About 6 squares unsweetened chocolate, broken into pieces
1 cup heavy cream, warmed
1/4 cup sugar
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Directions
1. Melt the chocolate in a bowl set above a saucepan of simmering water —don’t let the water touch the bowl. Alternatively, melt it in the microwave on medium in short 30-second bursts, stirring in between, until melted, about 2 minutes total.
2. Stir the hot cream and the sugar into the chocolate and mix well.
3. Serve hot, warm, or at room temperature.
Recipe © 2001 Elsa Petersen-Schepelern.
Photo Debi Treloar. © 2001 Ryland Peters & Small. All rights reserved.
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We make a fudgy-type sauce with only 3 ingredients, also. Ours, for some reason, is called “Janet’s Fudge Sauce.” It uses chocolate chips, evaporated milk, and vanilla. The best part? the next day, after it’s refrigerated, you can eat it with a spoon and it’s like semi-soft fudge—oh! wonderful!
How big are the squares? I know that “squares” can vary substantially depending on the brand of chocolate you buy.
Thanks to anyone who might have the answer!
All the chocolate squares I’ve used have been one ounce each.
Kathy did you have any problem with the recipe?
This looks so good! Bookmarked!
[Carrie S.] I’m on autopilot when it comes to chocolate sauce. When I was a kid, chocolate sauce came out of a Hershey’s can (and, eventually, a bottle), so in my adulthood, whenever I thought of chocolate sauce for sundaes, I thought of Hershey’s. Until I saw this recipe, I never thought about making it myself. But it’s easy to follow in terms of only having three ingredients and not taking a lot of time to make. The tricky part is choosing a type of chocolate—at my local grocery store, I found three different types of unsweetened chocolate and I knew that each one would result in a sauce with a different chocolate flavor. That said, this recipe is a good starting point. I followed the recipe and added extra sugar to amp up sweetness.
TIPS: I used 6 ounces of Ghiradelli’s 100% Cacao Unsweetened bar. I only needed 3-30 second zaps in the microwave at 50% power to melt it. I suggest checking every 10 to 15 seconds to prevent scorching.