Minted Chocolate Fudge Sauce
|Dark sweet chocolate||8 Ounce|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
|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.