Yield: Yields about 2 cups.
Everybody’s favorite. Use top-quality chocolate for the best-tasting sauce. Pour over ice cream; drizzle on plain cakes and pastries; or pipe onto a shallow pool of crème anglaise for a black-and-white presentation.
Ingredients
- 1 cup heavy cream
- 1 Tbs. light corn syrup
- 1/2 lb. bittersweet chocolate, chopped into small pieces
- 4 Tbs. unsalted butter, cut into pieces, at room temperature
- Pinch salt
Preparation
- In a heavy-based saucepan, combine the heavy cream and corn syrup over medium heat until hot, but not boiling. Reduce the heat to medium-low and add the chocolate pieces, whisking until they melt and the sauce is smooth, about 5 minutes. Take the pan off the heat and whisk in the butter and the salt. Stir until the sauce is smooth and glossy.
Mocha: Make the basic recipe, substituting 1/2 cup very strong coffee for half of the cream.
Chocolate-Mint: Make the basic recipe adding 1/2 tsp. mint extract to finish.
Milk Chocolate: Make the basic recipe, substituting milk chocolate for the bittersweet.
Chocolate-Orange: Make the basic recipe, substituting 1/2 cup orange juice for half of the cream and adding 2 Tbs. Grand Marnier or Cointreau to finish.
Ingredient Spotlight
-
IN THIS RECIPECream
-
IN THIS RECIPECorn Syrup
-
-
FEATUREDShishito Peppers
Reviews
Rate or Review
Reviews
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
What We're Cooking Now
-
-
-
Collection
Simple Small Plates to Build a Summer Menu
Double Check
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Write a Review