Do you remember the Chocolate Velvet Ice Cream Sauce I made a while back? I made another big batch for all of Kyle's co-workers for Christmas, but this time with gingerbread spoons.The gingerbread recipe that I have was pretty difficult, so you may want to use one you have if you're up for giving these a shot. All I did was roll out the dough and trace one of Owen's baby spoons with a sharp knife, then baked the gingerbread spoons as directed. I wrapped them in plastic before we gave them as gifts, but it made for a prettier picture without the plastic. I'll post the recipe for the Chocolate Sauce below. Now that I've made it a couple of times I've tweeked it some more. These would be great for teacher gifts, neighbors, the mailman, hostess gifts or for yourself! Enjoy!!
Chocolate Velvet Ice Cream Sauce
12 oz. semi-sweet chocolate chips (1 bag)
1/2 cup firmly packed powdered sugar
4 tablespoons butter
1/2 teaspoon vanilla
1/2 teaspoon almond extract
dash of salt
1/2 cup milk, any kind
Place all ingredients except milk into a large glass bowl and microwave on high until boiling, stirring after 30 second intervals. Immediately pour chocolate mixture into a blender and add milk. Blend for 1 minute and add more milk if needed slowly until sauce is smooth and thick.
Yields 3 small 8 oz. jars. To serve, warm in microwave for 1 minute, stirring after 30 seconds. Spoon over ice cream, brownies or fresh fruit!