Excuse my absence! These last two weeks have been quite a whirlwind at the restaurant. My days have consisted of cramming as much dessert prep in each day as possible, then racing to whichever restaurant needs help at night. OH! And moving on top of all that. It’s been a challenge to say the least, but to hear that just one person loved my dessert makes it all worthwhile (does that sound cheesy??)
Some of my best recipes are not the main element of a dessert but what accompanies the dessert. This week I’m sharing my very favorite Chocolate Sauce recipe. You can literally use this chocolate sauce anyway you’d like. A design on a plate to impress your guests, a drizzle over the top of your favorite ice cream, or just a plain old dipping sauce for everything your heart desires. I’ve used it for years, and I love it so much because you can dress it up in any way you’d like; adding bourbon on occasion (because, YOLO), a little almond extract (VERY LITTLE), orange zest (AMAZING). PLEASE try this. If you do end up using any flavor additives, you’ll want to add it once its already cooled.
Best Chocolate Sauce
Yield 1 pint
Water 175 g
Cream 150 g
Sugar 225 g
Cocoa powder 75 g
Directions:
Place all ingredients in a medium to large pot, whisk to combine.
Bring to a boil, then reduce to a simmer.
Attach a candy thermometer to the pot and cook until temp reaches 210 degrees F (98 degrees C)
Pour sauce into another container and cool. Store in a mason jar, or sealed container.
This sauce will keep in a fridge for up to 5 months!
Chocolate Sauce
Ingredients
- 175 g water
- 150 g cream
- 225 g sugar
- 75 g cocoa powder
Instructions
- Place all ingredients in a medium to large pot, whisk to combine.
- Bring to a boil, then reduce to a simmer.
- Attach a candy thermometer to the pot and cook until temp reaches 210 degrees F (98 degrees C)
- Pour sauce into another container and cool. Store in a mason jar, or sealed container.
- This sauce will keep in a fridge for up to 5 months!
