Dr. Gourmet’s “Josephine’s Chocolate Sauce* Recipe

Josephine’s Chocolate Sauce

by Dr. Dan Adams

On low heat, slowly melt 2 squares of cooking semi-sweet chocolate with two sticks of butter in a double boiler.

Then mix dry contents together of 1 & ½ cups of sugar with ½ cup of Hershey’s Dark cocoa.

Finally add 1 cup of light cream, 1 tsp of vanilla, a tiny pinch of salt, and add the dry mixture to the melted butter/chocolate.

Optional:  1 tsp of Corn Starch for “Smoothness”

Cook on low heat mixing frequently, until smooth and syrupy.

It will thicken when cool but, if too thick, can be thinned with a little cream or butter.

This topping is awesome on vanilla, chocolate & peppermint ice cream !!! 

 FOOTNOTE: The recipe can be doubled