If you're wondering what you'll do with this beautifully rich chocolate creme fraiche sauce, the real question is what you won't do with it. Topping waffles with it, using it in ice cream sundaes, filling crepes with it... chocolate paradise here you come.
1 container (8 ounce size) creme fraiche or sour cream
8 ounces bittersweet or semisweet chocolate, finely chopped
1 pinch salt
Heat the creme fraiche in a saucepan over very low heat until it melts. Add the chopped chocolate and salt. Stir constantly until the chocolate melts and the mixture is smooth.
Remove from heat. Use immediately or let cool to room temperature, then store in a covered container in the refrigerator for up to 2 months. To make it pourable, reheat over low heat just before serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
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