Chocolate Sauce Deluxe

Once you make this sauce, you’ll never go back to the squeeze bottle.

Butter and bittersweet chocolate melt together first, then powdered sugar, evaporated milk, and a pinch of salt join the pan. Twenty minutes of gentle simmering transforms everything into a thick, glossy sauce with serious depth.

A splash of vanilla at the very end brightens the whole thing up.

Pour it warm over ice cream, drizzle it on brownies, dip strawberries into it, or just keep a jar in the fridge and reheat whenever the mood strikes. Three cups is a lot of sauce, and you’ll be glad for every drop.

Kitchen Tips

• Use real bittersweet chocolate, not chips; the higher cocoa butter content makes a smoother, silkier sauce
• Stir occasionally as it simmers to prevent scorching on the bottom of the pan
• The sauce thickens as it cools, so pull it off the heat when it’s slightly thinner than your target consistency
• Store in a sealed jar in the fridge for up to two weeks; reheat gently in the microwave or a warm water bath