Ingredients:
16 ounces chocolate (one pound)
This can be any chocolate you like – Milk, Dark or White
1/2 cup evaporated milk ( you can also use heavy cream)
1/3-cup water (you may substitute your favorite liqueur, or half water and half
liqueur)
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1. Chop the chocolate into small pieces and set aside
2. In a double boiler heat milk and water. Add the chocolate and stir until completely
melted. Use a whisk to stir and dissolve any remaining small pieces. If the sauce
is too thick you can add more milk. If it is too thin add more chocolate until
you reach desired consistency.
3. Serve warm over ice cream or fruit. Use it as a dip for Fondue. Store in refrigerator.
Leftovers can be reheated. |
