Photo: Jim Franco; Styling: Leslie Siegel
Total Time
8 Mins
Yield
Makes about 1 1/2 cups

Pour this decadent sauce over our Mexican chocolate pound cake, homemade ice cream, or fresh strawberries. 

How to Make It

Cook first 6 ingredients in a small saucepan over low heat, whisking occasionally, 3 to 4 minutes or until mixture is smooth and chocolate is melted. Remove from heat. Whisk in butter until melted. Serve immediately.