Chocolate Sauce
Often used as a topping for various desserts, this sauce can also be used as a base for rich desserts to sit on. Sometimes a pinch of salt, when added to the chocolate can enrich its flavour and enhance the senses.
Overview
A rich, silky chocolate sauce balancing 70% dark chocolate's subtle bitterness with sugar and cream's sweetness. Butter mounting at the end creates luxurious glossy finish. This fundamental dessert sauce adapts to various preparations with elegant sophistication.
Ingredients
Chocolate base
- 200 grams dark chocolate (70% cocoa)
Liquid components
- 175 ml milk
- 2 tablespoons double cream
- 30 grams sugar
Enrichment
- 30 grams butter
Method
Stage 1 - Melt chocolate
- Melt the chocolate in a bain-marie over gentle heat.
Stage 2 - Heat liquid components
- Put the milk, cream and sugar in a saucepan and set over a high heat.
- Stir gently with a whisk until the mixture boils.
Stage 3 - Combine
- Pour the hot milk mixture onto the melted chocolate, stirring constantly.
- Tip the whole mixture into the saucepan and let it bubble for 15 seconds.
Stage 4 - Finish
- Take the pan off the heat and beat in the butter, a little at a time, until the sauce is completely homogeneous and glossy.
- Pass through a conical strainer.
- Serve immediately.
Notes
- Bain-marie: Ensures gentle, even heating without scorching chocolate.
- 70% chocolate: Essential for proper balance of bitterness and sweetness; milk chocolate creates cloying sauce.
- Butter mounting: Creates gloss and silky mouthfeel; do not omit.
Serving
Serve warm over vanilla ice cream, profiteroles, pears, or other desserts. Can also be used as base for rich desserts to sit on.
Storage
- Keeps refrigerated for 5 days in an airtight container.
- Reheat gently over low heat, stirring frequently.
- Can be frozen for up to 1 month; reheat gently to avoid breaking.
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