Perfect Chocolate Sauce could not be ant easier to make than this recipe! This truly is chocolate sauce perfection! So, make your own chocolate sauce and forget the store bought ones.
Once you fall in love with this chocolate sauce, you might want to keep a jar of it handy in your refrigerator. The rich and velvety chocolate sauce is amazingly versatile! 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.
Remember, your sauce is only as good as the chocolate you use, so buy the best you can afford. Learn all about dark chocolate.
Check out Linda’s Butters, Condiments, Sauces, Relish and Jelly Recipes for more great ideas.
- 1/2 cup heavy cream
- 1/2 cup water
- Pinch of coarse salt or sea salt
- 8 ounces dark chocolate (good quality), coarsely chopped*
- 2 tablespoons unsalted butter
-
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 perfectly smooth.
-
Serve immediately, or reheat when ready to use.
-
NOTE: The chocolate 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. -
-
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.* 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.
Sources: This recipe is from the Los Angeles Times, December 5, 2007 article by Amy Scattergood, Los Angeles Times Staff Writer.
Categories:
Chocolate Recipes Condiments - Sauces - Butters - Relishes - Jam and Jelly Recipes Cooking Lessons - Cooking 101