can (12 oz) evaporated milk
bag (12 oz) semisweet chocolate chips (2 cups)
tablespoon butter or margarine
- In 2-quart saucepan, heat milk, chocolate chips and sugar to boiling over medium heat, stirring constantly; remove from heat.
- Stir in butter and vanilla until sauce is smooth and creamy. Cool about 30 minutes or until sauce begins to thicken. Store covered in refrigerator up to 4 weeks.
- Makes About 3 cups sauce
NOTE: ANY chocolate sauce is better – (thicker, glossy, silky smooth) if whirled in the blender for about 60-90 seconds.
Fabulous over crepes, ice cream, cheesecake.