Chocolate Bomb Whiskey Sauce over Vanilla Ice Cream
Scaled Servings: 16 Originally: 16
1 cup heavy cream
8 ounces chocolate, 72% dark roughly chopped
2 tablespoons butter, room temp
1 pinch sea salt
3 tablespoons whiskey, Heritage Distilling Cocoa Bomb
1/2 gallon ice cream, Tillamook
Directions:
Get a small saucepan and melt the cream and chocolate together over low heat.
Stir constantly with a whisk.
Add the butter and salt. Stir well.
Remove from heat and add the whiskey.
Ladle hot sauce over vanilla ice cream and serve immediately.
