I was a bad, bad, bad girl! I wanted chocolate drizzled over berries with homemade ice cream. I managed to drown my berries in a waterfall of chocolate and enjoyed every last bit. I even licked my plate clean and then proceeded to look at in longingly. Then I remembered that this recipe is low-carb and decided that I deserved another serving.
12 ounces sugar-free chocolate, roughly chopped (I prefer the high-end chocolates, your ingredients determine the quality of your final product)
1/2 cup heavy cream
2 tablespoons dutch processed cocoa
1 tablespoon vanilla extract (look for sugar-free versions)
½ cup sugar or sugar substitute ( I prefer liquid stevia, the bitterness is not as prevalent)
In a double boiler (this is essentially a pan filled halfway with water and you place another pan or glass bowl on top. You do not want the pan on top to touch the simmering water. This will help you melt the chocolate without burning it, you are essentially cooking with indirect heat.)
Combine the chocolate, heavy cream, cocoa and sugar together. Mix until the chocolate has melted and everything has incorporated together. Add the vanilla and butter and continue mixing.
Cool and drizzle over cakes, ice cream or fresh fruit.