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In a 4-quart Dutch oven, combine semisweet and unsweetened chocolates, half-and-half (or cream) and sugar. Bring to a boil; reduce heat. Simmer the mixture, uncovered, over low heat for about 2 minutes or until creamy, stirring frequently. Remove from heat; stir in vanilla.
Pour the hot sauce into 7 or 8 hot, clean half-pint jars or 16 (4-ounce) jars, leaving a 1/2-inch headspace. Place metal lids on jars. Screw metal bands onto jars following manufacturer's directions. Store chocolate sauce in the refrigerator for up to 3 weeks. (The sauce must be stored in the refrigerator after placing in jars. Even though the hot sauce may cause the lids on the jars to seal, this is not a secure canning seal. Do not store at room temperature.) Serve sauce warm over ice cream, eclairs or fresh berries.