Two Way Chocolate Truffle Sauce


Use the best quality chocolate chips you can buy. I like to use bittersweet, but semi-sweet work well, too.  Can be doubled, tripled, etc.  Great over ice cream, pound cake, fresh berries, etc.


1 cup whipping cream

2 cups chocolate chips, good quality

1 tablespoon unsalted butter

1 teaspoon vanilla or 1/2 teaspoon almond extract or 3 tablespoons of your favorite liqueur


Bring cream to boil over medium heat.  Slowly add chips and butter, stirring constantly until melted and satiny smooth.  Take off heat.  Add flavoring. Blend.

Store in refrigerator up to a month.  To serve, warm in microwave. 


You can add 1/2 cup chopped, toasted nuts to the sauce after it cools, or a handful or so of dried cherries, cranberries, etc. 


Tip: I like to give this in an antique or flea market glass sugar bowl with a lid. A canning jar works well, too.  Give with a basket of fresh berries and pound cake.