The other day my sister-in-law, Martha Grove, made a velvety smooth, decadently rich chocolate sauce to pour over vanilla ice cream. “How did you make this?” I asked, licking every morsel off my spoon. “It’s so easy,” she said. Here’s her recipe. I’ll skip the nutritional information. Moderation and self-control are key!
Martha Grove’s Perfect Chocolate Sauce
Makes about 1-1/2 cups
1-1/2 cups (8 ounces) semi-sweet chocolate chips (I used Hershey’s)
6 tablespoons milk (any kind), to desired consistency
1 tablespoon unsalted butter
Combine all of the ingredients in a heavy-based saucepan and cook over low heat, stirring constantly, until melted and smooth. Thin with more milk, one teaspoon at a time, if desired. Serve warm. Cover and store at room temperature for up to 3 days.
