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  • Recipe Box
    • Appetizers >
      • Buffalo Chicken Dip
      • Cream Cheese Appetizer
      • Sweet and Salty Nuts
      • Thai Peanut Sauce
    • Beverages >
      • Blueberry Lemonade
      • Cosmopolitan
    • Breakfast >
      • Apple Pancake
      • Homemade Granola
      • Peanut Butter Cup Smoothie
      • Stick-to-your-ribs smoothie
      • Veggie Omelet
      • Yeasted Waffles
    • Main Dishes >
      • Beef Stew
      • Chicken Fajitas
      • Choley
      • Grilled Chicken
      • Low and Slow Chicken Breasts
      • Roast Turkey
      • Rub for Pulled Pork (and other meats too!)
      • Salmon Burgers
      • Simple Homemade Mac & Cheese
      • Simple Red Sauce
      • Steak and Potato Salad
    • Sides >
      • Bacon-Roasted Brussel Sprouts
      • Creamy Polenta
      • Homemade Potato Chips
      • "Magic" Salad Recipe
    • Soup >
      • Apple Cheddar Soup
      • Butternut Squash Soup
      • Chicken Noodle Soup
      • Creamy Tomato Basil Soup
      • Smokey Beef Chili
    • Sweets and Treats >
      • Almond Cake
      • Apple Crisp
      • Bruna Kakor
      • Butterscotch Pecan Sandies
      • Chocolate Fudge Brownies
      • Chocolate Mousse
      • Compost Cookies
      • New York Times Chocolate Chip Cookies
      • Pumpkin Pie
      • Salted Caramel Sauce
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you can cook

Hot Fudge Sauce

Picture

ingredients

6 oz. good quality dark chocolate
1/2 c. heavy cream (no substitutes)
​1/2 tsp. vanilla, optional
up to 2 Tbs. liqueur, optional


Directions

1. Chop or break chocolate into chip-sized pieces and place in microwave-safe bowl.
2. Put cream in small pyrex measuring cup in the microwave. Heat to a simmer, 60-90 seconds on high power. Do not boil.
3. Pour hot cream over chocolate, and let it sit for two minutes. Stir gently until smooth.
​4. Add vanilla and/or any liqueur; stir to combine.

Good to know

Store leftovers in the refrigerator.

Delicious with Grand Marnier or Cointreau; try also Framboise, Amaretto or Frangelica.