Ingredients

Scale

1/2 cup barrel aged porter or cream stout (I used Central Waters Rum Barrel Aged Coconut Porter)
1/2 cup whipping cream or half & half (or fat free half & half … or a mix of the two)
2 Tablespoons butter
8 oz. good quality dark or semi-sweet chocolate chips (about 1 1/2 cups)
1/4 cup Imperial sugar
1 teaspoon vanilla
A pinch of salt

Instructions

In a medium saucepan over medium-low heat, add the ingredients and stir.
Stir as the mixture warms, then, as the chocolate melts, use a whisk to ensure everything is nicely mixed.
Continue whisking until the butter and chocolate are fully melted and incorporated into the sauce. Drizzle warm over ice cream, cake, yogurt, fruits or other desserts, or stir into coffee, chai or milk. Store in a sealed jar in the fridge for up to a month or more. Warm before using.

Notes

To warm the cooled sauce, set the jar in the microwave and microwave on high for 30 seconds. Stir and if the sauce isn’t warmed yet, microwave another 30 seconds and stir some more.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2018, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.