Recipe: Thick Chocolate Truffle Sauce

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3/4  cups whipping cream

2 Tbs (1/4 stick) unsalted butter, cut into 2 pieces

12  ounces (2 cups) semisweet chocolate chips or semisweet chocolate chopped

1 tsp vanilla extract


Put cream and butter or half and half and butter into a medium saucepan and heat over medium-low heat until the cream is hot and the butter is melted.

The hot cream mixture will form bubbles  and measure about 175 degrees F on a food thermometer.

Do not let mixture boil.

Remove pan from the heat.

Add the chocolate and let it melt in the hot cream mixture for about 30 seconds to soften.

Add the vanilla and whisk the sauce until it is smooth and all the chocolate melted.

Makes 1 Servings

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