Champagne fudge sauce

19 May

This sauce is…a beautiful mistake. Serve it on icecream, on cheesecake, or on anything else that could use some boozy chocolate sauce. Please pardon the lack of a picture – as delicious as this is, champagne fudge sauce doesn’t exactly photograph well.

Champagne Fudge Sauce

1/2 cup heavy cream

2 cups semisweet chocolate chips

1/3 cup champagne (prosecco works too)

1) Heat heavy cream in a medium saucepan until it boils, stirring constantly to avoid scalding.

2) Put chocolate chips in a medium size, heat resistent bowl. Pour heavy cream over the chocolate, and mix until completely melted.

3) Stir in the champagne, and mix until fully combined. Serve hot, or chill in fridge before serving.

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5 Responses to “Champagne fudge sauce”

  1. onechicklette May 19, 2013 at 10:29 PM #

    Sounds divine!

    • Sara Lang May 19, 2013 at 10:31 PM #

      It’s pretty much everything I ever wanted in a dessert. Now to keep myself from eating it with a spoon….

  2. akibee May 20, 2013 at 1:31 AM #

    obviously prosecco works too. want. want want want.

Trackbacks/Pingbacks

  1. NY Style Cheesecake with Strawberries and Fudge Sauce | Sweets with Sara - May 20, 2013

    […] This wasn’t supposed to be my post today. It was supposed to be champagne truffles, and you were supposed to be impressed at how amazing these truffles were. Alas, life intervened, and my beautiful champagne truffles turned into…well…champagne fudge sauce. […]

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