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24
ounces semisweet chocolate, coarsely chopped
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8
ounces unsweetened chocolate, coarsely chopped
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3 1/2
cups half-and-half or light cream
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1 3/4
cups sugar
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1
teaspoon vanilla
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Vanilla ice cream
1. In a 4-quart Dutch oven combine the chocolates, half-and-half or light cream, and sugar. Bring to boiling; reduce heat. Simmer mixture, uncovered, over low heat about 2 minutes or until mixture is creamy, stirring frequently. Remove from heat; stir in the vanilla.
2. Pour the hot sauce into 7 or 8 hot, clean half-pint jars or 16 (4-ounce) jars, leaving a 1/2-inch headspace. Place metal lids on jars. Screw metal bands onto jars following manufacturer's directions. Store chocolate sauce in the refrigerator for up to 3 weeks. (The sauce must be stored in the refrigerator after placing in jars. Even though the hot sauce may cause the lids on the jars to seal, this is not a secure canning seal. Do not store at room temperature.) Serve sauce warm* over ice cream, eclairs, or fresh berries.
- Note *To reheat, place 1/2 cup sauce in a 1-cup glass measure. Microwave, uncovered, on 100 percent power (high) for 1-1/2 to 2 minutes or until heated through, stirring once. Or, place in a small saucepan. Cook and stir over medium heat about 5 minutes or until heated through.
- Servings Per Recipe 128,
- Calories 55,
- Protein (gm) 1,
- Carbohydrate (gm) 7,
- Fat, total (gm) 3,
- Cholesterol (mg) 2,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 3,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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