BITTERSWEET CHOCOLATE SAUCE (SALLYE)
- 8 oz
- bittersweet chocolate
- 1/2 c
- unsweetened cocoa powder
- 3/4 c
- 1/4 c
- good quality rum or bourbon
In heavy sauce pan, break chocolate into small pieces, add cocoa and liquids. You may substitute water for alcohol if you desire. Stir to blend
Place saucepan over simmering water and heat until chocolate is melted, cocoa is completely dissolved, and a smooth sauce forms. Stir often to avoid burning.
Remove from heat and serve while still warm.
Store any leftovers in airtight container in fridge. Left over sauce can be heated in microwave when ready to use.