Ingredients
5 (1-ounce) semisweet chocolate baking squares
1/2 cup butter
1 cup evaporated milk
1 (16-ounce) box powdered sugar
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Professional copper saucepan — ultimate thermal control for sauces
Achievable elevated desserts — laminated doughs, cakes, custards
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ruby port — cheese pairing, reductions, poaching pears
Ground habanero — extreme fruity heat, hot sauces, salsas
Professional copper saucepan — ultimate thermal control for sauces
Achievable elevated desserts — laminated doughs, cakes, custards
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Stir together 5 (1-oz.) semisweet chocolate baking squares and 1/2 cup butter in a heavy saucepan over medium-low heat, whisking constantly until melted. Whisk in 1 cup evaporated milk until blended. Gradually whisk in 1 (16-oz.) box powdered sugar; stir constantly until blended and smooth, and simmer 1 minute. Serve warm. Sauce may be stored in an airtight container in the refrigerator up to 2 weeks.