This recipe is from the Los
Angeles Times, December 5, 2007 article by Amy Scattergood, Los Angeles
Times Staff Writer.
Making a great chocolate sauce
couldn't be easier! No vanilla and no sugar is added, just high-quality
chocolate with cream, water, and a little butter to give just the right texture and taste.
This truly is chocolate sauce perfection! Once you fall in love with this
chocolate sauce, you might want to keep a jar of it handy in your refrigerator.
The velvety sauce is amazingly versatile.
Check out Linda's
Butters, Condiments, Sauces, Relish & Jelly Recipes
for more great ideas.
Perfect Chocolate Sauce
Condiments and Sauces,
Yields: 1 1/2 cups
Prep time: 10 min
Cook time: 10 min
1/2 cup water
Pinch of coarse salt or sea
dark chocolate, coarsely chopped*
2 tablespoons unsalted butter
* Use a chocolate
with 70% to 75% cacao. Chocolate bars in the 70% to 75% range have a wealth of
flavor that comes through more clearly than bars with a lower percentage of
cacao - and a higher percentage of sugar.
In a medium heavy-bottomed saucepan over high
heat, bring the cream, water, and salt to a simmer, stirring occasionally. Just
before it starts to boil, turn off the heat and remove the pan from the stove.
Add the chocolate and butter, stirring constantly with a rubber spatula to
incorporate. Keep stirring until the chocolate and butter melt and the sauce is
Serve immediately, or reheat when ready to use.
NOTE: The sauce can be stored,
tightly covered, in the refrigerator for several week. To serve, heat it in a
double boiler, stirring occasionally.
Makes 1 1/2 cups.
Each tablespoon: 74 calories; 1
gram protein; 3 grams carbohydrates; 1 gram fiber; 7 grams fat; 4 grams
saturated fat; 9 mg. cholesterol; 8 mg. sodium.