When I started this blog, I knew I was going to have to share family secrets to keep it worthwhile for you, my wonderful readers. Tonight I’m going to share my “recipe” for the quickest but still marvelously creamy and delicious chocolate sauce, perfect for Valentine’s Day. This chocolate sauce is a ganache you can make without heavy cream and without chopped chocolate. It’s fast enough and inexpensive enough that it could be a regular treat (if there is such a thing!). It’s kind of Ozark ganache: simpler, more down to earth than French granache.
Begin with a glass (Pyrex-type) measuring cup. Pour 1/3 to 1/2 cup of dark chocolate or semi-sweet chocolate chips (preferably organic) in the bottom. Pour in milk to cover 2/3 of the chips. In other words, if you poured in 1/2 cup of chips, pour in the milk to the 1/3 cup line. Note: this is not 1/3 cup milk, since the milk is being displaced by the chocolate chips. It’s more like 1/4 cup. Microwave the chip-milk mixture for 45 seconds to 1 minute, depending on how much milk and chips you used. Let the measuring cup rest briefly (perhaps while you’re getting out ice cream!), and then stir the mixture until it becomes creamy and all of the chocolate chips are melted. Too thick for you? You can add a splash more of milk and then stir again. Pour over delicious ice cream, brownies, or cake. Eat. Savor. Moan in ecstasy. Eat some more.
Do you want a creamy, thick dipping sauce–fondue–for strawberries and other fruit? Don’t add the extra splash of milk.
All adult gathering? Substitute butterscotch schnapps for 1/2 (or more) of the milk.
Want an extra rich flavor? Pour in a splash of good vanilla extract on top of the milk before you microwave.