3/4 cup whipping cream
2 Tb butter
2 cups semisweet chocolate chips
1 t vanilla
Put butter and cream in a saucepan and heat over medium-low heat until cream is hot. Do NOT BOIL. Remove from heat and add chocolate. Let it melt then whisk until smooth and add vanilla. You may also make this in microwave--although I never have.
1 comment:
I'm glad you liked this Chocolate Truffle Sauce! I'm going to try the dip with the mushrooms instead of the Rotel. I posted a stuffed mushroom recipe that has sausage and cream cheese for the filling. And I LOVE them. So I can imagine it in dip form and it sounds super yummy! Thanks for the tip.
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