I use this as a honey-sweet ending to the High Holidays, on ice cream after a dairy break-the-fast. Also terrific as a dipping sauce for cut up fruit! It's incredibly easy to make, you can cook it in advance and it tastes rich and wonderful
- Cook Time
- Prep Time
- About 4 cupsServings
- 4 tablespoons butter
- 2 cups whipping cream
- 1 pound bittersweet chooclate, chopped
- 1¼ cup honey
1. Place butter and cream in a sauecpan over medium heat. Bring liquid to a boil, stirring the ingredients occasionally. Remove pan from heat.
2. Add chocolate and honey. Stir until mixture is smooth and uniform and chocolate has melted.
3. Let cool.
4. Serve at room temperature. Refrigerate unused sauce. Rewarm over low heat to pourable consistency.