It was my night to host craft camp, which means bringing food.
I wimped out. With chips and salsa, I decided I also needed a sweet, so I got frozen cream puffs from the store.
And made a fudge sauce to dip them in.
They were, if I may say so myself, divine. And the sauce would be good with strawberries, ice cream, pound cake, a spoon . . . you name it.
Sis helped me make it, so I doubled the recipe and left some at home for her. Mmmm, it would be good over waffles tomorrow!
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Fudge Sauce
MAKES ABOUT 1 1/2 CUPS
1 cup half and half
1/4 cup (1/2 stick) unsalted butter
8 ounces semisweet chocolate, chopped
Bring half and half and butter to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat before serving.)
Note: it thickens as it cools, but this is not a thick, store-bought fudge sauce in a jar topping. But it's also not as sweet, either.
Bon Appetit
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