My addiction to ice cream knows no bounds. A pint of store-bought ice cream has been my dinner on more than one occasion. As a young pastry cook in New York City, I lived in a tiny apartment with a roommate. Our oven was storage space, and there was no pantry to speak of. We decided one night to make ice cream sundaes and pulled all the sweet ingredients we could find out of the cupboard. In my mind, there is no sundae without the chocolate sauce, and it was some kind of a miracle that these three ingredients were in the apartment. I mixed them together, put the bowl in the microwave for 3 minutes, and voilà! A silky, rich chocolate sauce that made me and my roommate feel like kids for one night.
- Yield: 1 ¼ cups (300 ML)
- 4.4 oz (125 g) 64% to 72% dark chocolate
- 0.66 cup (160 g) half-and-half
- 1 tbsp (15 g) granulated sugar
- Place the chocolate, half-and-half, and sugar in a glass or plastic bowl.
- In a microwave, on medium power, cook the mixture to melt the chocolate and combine.
- This should take about 3 minutes; stir the mixture every 15 to 20 seconds so the chocolate doesn’t burn.
- Remove from the microwave when fully melted. If a microwave is not available, combine all the ingredients in a stainless-steel or glass bowl and place over a saucepan of gently simmering water.
- Gently melt the chocolate while stirring with a rubber spatula, 3 to 5 minutes. Use a handheld blender to incorporate the ingredients and create a silky, sexy sauce. Use immediately.