Ahhh bourbon chocolate sauce. How do I love thee? Let me count the ways…
This recipe was on the blog Kleinworth & Co.
- 1/2 cup half & half
- 2 tbs brown sugar
- 3/4 cup semi-sweet chocolate chips
- 1 tsp vanilla extract
- 1/4 cup bourbon (I used Bulleit)
In a small saucepan, combine the half & half and brown sugar. Heat over medium heat until the sugar is totally dissolved and the half & half starts to bubble a bit. Remove the pan from the heat.
Add the chocolate chips and vanilla extract to a glass bowl. Pour the hot half & half mixture over the chocolate. Stir vigorously until smooth.
Add the bourbon and stir to combine.
The sauce can be stored in an airtight container in the fridge.
Though I’d highly recommend tucking into this sauce with just a spoon (kidding, sort of), I’ll show you what you can do with this soon. Hint: it involves cheesecake.