6 ounces bittersweet or semi-sweet chocolate, chopped 1 stick salted butter 1/2 cup walnuts, coarsely chopped (optional)
In a small saucepan, over low heat, melt the chocolate with the butter, stirring constantly. If desired, add walnuts. Keep warm – just melted, not hot.
To coat ice cream in a cone, slowly spoon the sauce over the ball of ice cream, twirling the cone as you go. Make sure the ice cream is very hard.
For a sundae, place a scoop of very hard ice cream in a long stemmed glass. Spoon chocolate sauce on top.
NOTE: This becomes hard on contact with the ice cream, but you must keep the sauce barely warm if you want it to coat the ice cream well. Be careful about this. If the sauce is too hot it won't create a thick enough coating.
130 calories, 14 grams fat, 3 grams carbohydrates, 2 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in carbs.