Chocolate Sauce

Chocolate Sauce
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 16 servings


1/2cup (1 stick) unsalted butter
4ounces unsweetened chocolate
3cups sugar
1/2teaspoon salt
2teaspoons vanilla extract
1 (15-ounce) can evaporated milk


  1. Melt butter and chocolate in the top of a double boiler over simmering water. Stir in remaining ingredients. Cook 20 minutes, stirring occasionally. Let cool slightly and spoon into a (1-pint) glass jar. Refrigerate.
  2. To use, set glass jar in a pot of barely simmering water over low heat until chocolate has thinned to sauce consistency. Stir well. The sauce can be reheated as often as needed. Makes 2 cups.