I followed the Joy of Cooking method of using the food processor and it certainly all came together very easily!
I made the sauce in the first place for some profiteroles filled with the Vanilla Toffee version of Ice Cream Four Ways. I experimented with gluten-free choux pastry and was most pleased with the result.
4 oz. (around 113 grams) semisweet or bittersweet chocolate (at least 60% cocoa, up to 75%). Chocolate chips are a fine substitute
1/2 c. half-and-half or a mix of whole milk and heavy cream
1-2 TBSP sugar
1 TBSP unsalted butter
1 tsp vanilla extract or 1 TBSP dark rum or Cognac
- Break the chocolate into smaller pieces if using blocks. Put into the bowl of the food processor with the chopping blade and whiz until it's crumbs
- In a small saucepan, heat the remaining ingredients (except vanilla/liquor) until boiling
- With the food processor running, pour the steaming liquid into the chocolate crumbs. By the time all the liquid is added, the chocolate will have melted and a sauce formed
- Pour sauce into a small bowl and stir in the vanilla or liquor
Serve warm or cold. Will keep refrigerated for 2 weeks. Thin with hot water as needed for serving.