I’m one of those people who prefers a 95-degree, sunny day to any other day in the world, but even I can admit that it’s been a long, hot summer. Another fun fact, I’m not a super chocolate fan. If given the choice, I always go vanilla or citrus. But there is one exception … my Grandmother’s (top secret) Chocolate Sauce.
I went back and forth as to whether I should even share this family recipe, but it’s truly too good not to. And, I know Grandma would have loved doing the same. The recipe actually may have originally come from my Great Grandmother’s collection, but that I cannot confirm for certain. It originated as part of a delicious frozen Calypso Pie recipe (that I’ll also have to share) but I love it alone much, much more.
On the night of my Grandmother’s funeral, we gathered for dinner with our family and a few very close family friends and we each shared a few memories and kind words. I couldn’t quite find the words so I instead made several batches of this recipe and bottled up a jar, along with a copy of the original recipe tied to the lid for everyone to enjoy.
Grandma’s Chocolate Sauce
1/3 cup unsalted butter
3 squares unsweetened chocolate
2/3 cup granulated sugar
1/8 tsp kosher salt
6 oz. evaporated milk
1 tsp. vanilla extract
1/8 tsp. almond extract
Melt butter and chocolate squares in a heavy saucepan on low heat, stirring constantly. Remove from heat and mix in sugar and salt to form a thick mixture. Slowly add in evaporated milk, blending well. Cook over low heat, stirring constantly for 4 minutes. Remove from heat and add vanilla and almond extracts. Cool to room temperature and enjoy over ice cream, or bottle and keep refrigerated.
A few quick tips, remember to cook this recipe slowly, on low heat and pouring the milk in splash by splash for the best results. Otherwise you’ll end up with a more glossy sauce that is clumpy instead of a smooth and flowing sauce.
Also, it’s meant to be enjoyed hot over ice cream but my favorite way is to sneak a spoonful when it’s cold and fresh out of the fridge.
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