Chocolate Whiskey Sauce
- 1/4 cup heavy cream
- 1 tbsp. sugar
- 2 ½ oz. dark chocolate chips
- 2 tsp. whiskey
In a 2-cup spouted glass measuring cup, heat cream and sugar in the microwave until scalding but not boiling. Stir to dissolve sugar. Add chocolate chips; let stand 1-2 min. to soften chocolate. Stir until smooth. Let cool slightly; stir in whiskey.
- This is great drizzled on shortcakes or scones, ice cream, cheesecake, pound cake, berries, etc.
- You can store the sauce covered in the refrigerator for 2-3 days. Reheat in the microwave in 10 sec. intervals, stirring in between.