Nothing beats this sauce over ice cream, alongside cakes, or with brownies à la mode. Covered, it will keep up to 2 weeks in the refrigerator. Reheat leftover sauce in a double boiler or over low heat while stirring frequently.
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Yield: About 1-1/2 cups
Preparation time: 10 minutes
Cooking time: About 10 minutes
Spice meter: Mildly spiced
4 ounces good-quality bittersweet or semisweet chocolate, chopped
2 tablespoons butter
2 tablespoons water
1/4 to 1/3 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup cream or half-and-half
In the top of a double boiler over gently simmering water or in a small saucepan over very low heat, combine the chocolate, butter, water, and sugar. Cook, stirring often, until the chocolate is melted and the liquid bubbles gently.
Add the cinnamon and stir, then add the cream and stir. Simmer until the cream is heated thoroughly, about 3 minutes. Serve warm or at room temperature. The sauce can be reheated in a double boiler over simmering water or in a microwave.
Per recipe: Calories 217 (From Fat 135); Fat 15g (Saturated 9g); Cholesterol 29mg; Sodium 7mg; Carbohydrate 20g (Dietary Fiber 2g); Protein 2g.