Sarah’s husband Joe here. These are two sauces that I make that can be kept around for regular use, a chocolate sauce and a berry sauce. I just keep them in the fridge in plastic squeeze bottles. They both keep quite well and I have not had one go bad yet. So here are the recipes:
1/2 lbs bittersweet or unsweetened chocolate, chopped
1/4 cup heavy cream
1/4 to 1/2 cup of sugar (Depends on whether you use bittersweet or unsweetened chocolate. If you have to use semisweet chocolate, omit the sugar altogether.)
1 tbsp. of butter
1/4 cup of Grand Marnier (Sometimes I use bourbon or rum as well.)
In a pan, heat the cream and sugar until the sugar dissolves. Bring this just to a boil and remove from the heat. Immediately add the chocolate and stir until melted. Add the butter and stir until it melts. The butter gives the sauce a nice shine and some smoothness. Add the Grand Marnier and stir. If the sauce is clumpy or if it breaks, just add more cream and it should come together. NEVER add a non-fat liquid, as this will turn your sauce into a ball of nasty. Fat is the key to the sauce being smooth. Store in the fridge for up to a month. It will solidify when cold, so 30 seconds or so in the microwave and a little shaking will bring it back together.
Berry Sauce (It can be made with any berry. My berries of choice are usually raspberries.)
One box of fresh raspberries
Juice of one lime
1/4 cup of sugar
A splash of bourbon
Add all ingredients to a food processor or blender. Mix at high speed until the sauce is a little thickened. Strain through a fine mesh strainer to remove the seeds. If the sauce is too thick, add a bit of water. It keeps in the fridge for a few weeks.
NOTE: Adding alcohol to these sauces is optional. But in small amounts like this, alcohol helps to bring out the natural flavors. It also acts as a preservative.
Serve over ice cream, on pound cake, over fruit, or however you desire.