I love using my double boiler which I purchased it in San Francisco in 1989. It reminds me of the Pyrex double boiler my Mom used for making overnight oatmeal.
Fond memories ❤
For this recipe, I used Callebaut dark chocolate callets. You can find them at a restaurant supply store or Online Restaurant Supplier.
This sauce will be served warm over chilled poach pears for dessert Christmas evening 🎄
1 cup milk
2 cups chopped semisweet chocolate
This recipe can be made in a saucepan or microwave. I prefer the double boiler method if you have one. If not, melt together 1 cup milk and 1 cup semi-sweet chocolate in a saucepan or over a double boiler.
Stir until chocolate is melted.
Remove from heat and add the other cup of chocolate; stir until the chocolate is melted and the mixture is thickened and slightly cooled. Stir in a jar for up to a month in refrigerator. Warm before serving. Once you make this you will never buy jarred chocolate sauce again.