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Minted Chocolate Fudge Sauce

American.Kitchen's picture
  Dark sweet chocolate 8 Ounce
  Heavy cream 2⁄3 Cup (10.67 tbs)
  Sugar 2 Tablespoon
  Unsalted butter 3 Tablespoon, softened
  Creme de menthe 4 Tablespoon
  Peppermint extract/Oil of peppermint 3 Drop

Combine the chocolate and heavy cream in a saucepan and cook it over low heat, stirring, just until the choco late is melted and the sauce is smooth.
Add the sugar and cook, stirring, until completely dissolved.
Off the heat, stir in the butter and flavoring.
Transfer to covered containers or jars and store in the refrigerator.
The sauce will keep for up to 2 weeks.

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