This chocolate sauce is so easy! You don’t need a double boiler or a candy thermometer. I really like that you use the heat from the warmed heavy cream to melt the chocolate. That way, you won’t burn the chocolate, like I did once when I melted chocolate for a fondue party I hosted! This sauce is recommended for use as an ice cream topping, but I suggest getting creative and topping your favorite fruits as well, such as bananas, strawberries, and apples. You know you want to!
1 2/3 cups heavy cream
6 ounces bittersweet chocolate, finely chopped
3 ounces milk chocolate, finely chopped
- In a small saucepan, heat the cream over medium heat until very hot, just below a simmer.
- Put the dark and milk chocolates into a medium bowl.
- Pour the hot cream over the chocolate and shake the bowl to settle it; let stand 2 minutes.
- With a small whisk, starting in the center of the bowl, whisk in small circles, working your way outward, until the chocolate is completely melted and the sauce is smooth.
- Use warm or at room temperature.
- Store the leftover sauce in an airtight container for up to 1 week.
- The sauce can be warmed over low heat in a saucepan before using.
Food Mingle Blog Alternatives and Substitutions:
- I chuckled when I read step 6 – leftover chocolate sauce? Not in my house!
- I know I have at least one pastry chef friend out there – anything to add? (You all know that baking is not my forte!)
Yield: Approximately 2 1/2 cups sauce
Source: http://www.foodnetwork.com, courtesy of Marcela Valladolid, Show: The Kitchen, Episode: The Kitchen on Ice