My kids love chocolate milk for an after school treat, and I love giving it to them without all of that refined sugar! This chocolate sauce makes great chocolate milk added to the milk of your choosing. It's also great on ice-cream. Win win!
Chocolate Sauce
8 ounces (about 1 1/3 cups Ghirardelli chocolate chips) semisweet or bittersweet chocolate
3/4 cup heavy cream plus more for thinning the sauce as needed
5 Tbsp Kerrygold butter
1/4 cup blue agave
2 Tbsp packed brown sugar (optional)
1 1/2 tsp vanilla
1. In a medium saucepan, stir together the chopped chocolate (or chips), heavy cream, butter, agave, and brown sugar (if using). Stir constantly until the chocolate is melted and the mixture is smooth, 3-5 minutes. Be careful not to overheat or scorch the chocolate.
2. Remove from heat and cool for a few minutes before adding the vanilla. If you need to you can add more heavy cream to thin out the sauce. Store extras in the refrigerator for up to a week and heat in the microwave to use again.
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