Did you happen to notice in the picture of the Mini Bittersweet Chocolate Cheesecake that the serving plate was gently kissed with chocolate sauce? No? Click that link above and take a look. There, did you see it in the corners? That, my friends, is Killer Chocolate Sauce. What the picture didn’t show is how we spooned that sauce on the top of our cheesecakes for a D4T Double Threat. Ok, maybe it was more like piled on top.
And that chocolate streaked dish up there? That’s what happens when you leave a batch of Killer Chocolate Sauce on the table and three good friends spend an hour, or two, dipping spoons, forks, and fingers in for just one more taste. That’s all that was left. Do you need any more evidence that this is some seriously good stuff? I can sum it up in two little words – Abby Dodge.
You’ve heard me talk about Abby here. Or if you’re new to BAH thanks for stopping by and you should ask the Googly about Abby. This is another Desserts 4 Today recipe with which you need to acquaint yourself…stat. Now if you’ll excuse me, I think I can get just one more taste out of that bowl before it hits the dishwasher.
Killer Chocolate Sauce
Adapted from Desserts 4 Today by Abby Dodge
BAH Note: I scaled the recipe down by half because exposure to mass quantities of Killer Chocolate Sauce is hazardous to my relationship with the skinnier jeans. I call this 3 Minute Killer Chocolate Sauce because that’s how quick it is to make…just in case you needed still one more reason why this recipe rocks.
- 3 ounces bittersweet chocolate, chopped or chips
- 2 ounces butter
- 1 tablespoon light corn syrup
Combine the chocolate, butter, and corn syrup in a small nonstick sauce pan. Cook over low heat, stirring occasionally, until the chocolate is melted. Whisk until the sauce is completely smooth. Serve warm or at room temperature. If the sauce sets up and thickens, or if you cover and refrigerate it, reheat it in the microwave in 30 second intervals on low power.