Sauce Chocolate– Beaucoup GMZ’s Father VCT -- Updated
1/4 C Sugar
1 T Cocoa
½ C Milk–may be too much. Cut to 1/4 C or less and add if needed
2 T Butter
1 ½ t Vanilla
Blend sugar cocoa with spoon being sure to mash out any cocoa lumps. Slowly blend in milk, stirring as you pour, to make thin mixture. Put over heat and cook, stirring constantly, until a full, bubble boil occurs. Boil about a minute maybe. Remove from heat and add butter and vanilla. Can serve immediately over ice cream or put in jar and keep in refrigerator, warming in microwave for only seconds.
Recipe may be doubled. Very rich.
Updated notes:
I've since adapted to this format--
Small batch
2 T Cocoa (I use Penzey's High Fat Cocoa)
4 T Sugar up to 5 or 6
4 T Butter
Over low heat, place pan on burner. put in cocoa and butter and as butter melts add sugar. Stir constantly. Once sugar and butter melts and cocoa blends, watch it closely and watch it boil slowly. When it reaches a good boil, pour in some half & Half about fourth to half cup. Stirring constantly. When boiling fully, time for 1 minute, stirring fully all the while. Remove from heat and add about 1 Tablespoon of double strength Madagascar vanilla. Stir and serve over vanilla ice cream.
I've tried cake, cookies, etc., to accompany but they take away from the sauce. 06/0402013