This simple chocolate sauce comes together quickly and is a must for so many desserts! We doubled up on the chocolate by adding in both chocolate chips and our Chocolate Extract. This sauce is just the thing for dunking our Pecan Shortbread Cookies. It's delicious on a big bowl of ice cream. It's lovely drizzled on berries and bananas.
Ingredients:
1 cup half and half
1 cup half and half
6 Tbl unsalted butter, cubed
1/4 cuppacked light brown sugar
8 oz semisweet chocolate chips
1 tsp Vanilla Extract
1 tsp Chocolate Extract
1 tsp Chocolate Extract
1/4 tsp Vanilla Sea Salt
Directions:
Heat half and half, butter and brown sugar in a saucepan until the sugar is dissolved and the mixture begins to steam. Remove from heat and add in the chocolate, extracts and Vanilla Sea Salt. Stir until the chocolate is melted and the mixture is smooth. Dunk our Pecan Shortbread Cookies into this sauce and place on a parchment-lined sheet pan for the sauce to firm.
Directions:
Heat half and half, butter and brown sugar in a saucepan until the sugar is dissolved and the mixture begins to steam. Remove from heat and add in the chocolate, extracts and Vanilla Sea Salt. Stir until the chocolate is melted and the mixture is smooth. Dunk our Pecan Shortbread Cookies into this sauce and place on a parchment-lined sheet pan for the sauce to firm.