Yield: Yields about 1 cup.
This simple yet divine chocolate sauce may be made with bittersweet or semisweet chocolate. Taste the sauce on ice cream before adding more sugar; chocolate sauce that tastes too strong on its own is usually perfect with ice cream.
I have made this dozens of times and it never fails to impress people. Paired with vanilla ice cream it is reminiscent of the Coupe Denmark at The Post Hotel in Lake Louise, Alberta, Canada.
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