Back to Sauce Sweet
White Chocolate Sauce with Mint
Serves 6 Prep 15 min Total 15 min

White Chocolate Sauce with Mint

Mint adds a touch of freshness to this sauce, which is sublime when poured over dark chocolate ice cream

Serves 6 Prep 15 minutes Units Rate

Overview

This luxurious white chocolate sauce is lifted by an infusion of fresh mint and caraway seeds steeped in hot cream, adding herbal brightness to its natural richness. The melted chocolate and infused cream are combined and briefly boiled to give the sauce a smooth, glossy finish. It is particularly striking served over dark chocolate ice cream, where the contrast of flavours and temperatures makes for a dramatic dessert.

Ingredients

  • 250 grams best-quality white chocolate
  • 100 ml milk
  • 250 ml double cream
  • 7 grams fresh mint leaves
  • ¾ teaspoon caraway seeds

Method

  1. Chop the white chocolate and place it in a heatproof bowl.
  2. Set over a pan of barely simmering water (making sure the bottom of the bowl is not in contact with the water) and melt it gently over a low heat, stirring with a wooden spoon occasionally until smooth.
  3. Meanwhile, bring the milk and cream to the boil in a saucepan.
  4. When it begins to bubble, toss in the mint leaves and caraway seeds, turn off the heat and cover the saucepan.
  5. Leave to infuse for 10 minutes.
  6. As soon as the chocolate has melted, remove the bowl from the heat.
  7. Pass the infused cream mixture through a fine-meshed sieve onto the melted chocolate, mixing with a whisk until it has fully amalgamated.
  8. Transfer the chocolate sauce to a clean saucepan set over a medium heat and let bubble for a few seconds, whisking continuously.
  9. Serve the sauce immediately, you can keep it warm in a bain-marie for a short while if necessary.

Notes

  • Melt the white chocolate over very low heat and never let the bowl touch the water, white chocolate scorches easily and will seize if it overheats.
  • Steep the mint and caraway in the hot cream off the heat with the lid on to maximise the infusion without cooking off the delicate aromatics.
  • Whisk the strained cream into the melted chocolate gradually and steadily to ensure the sauce emulsifies fully without splitting.
  • The brief final boil in the saucepan is important for texture; it tightens the sauce slightly and gives it a glossy, pourable consistency.

Serving

Serve with: dark chocolate ice cream, poached pears, or plain steamed puddings Temperature: warm, served immediately or kept in a bain-marie Amount: approximately 3-4 tablespoons per person

Storage

  • Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a bain-marie over low heat, stirring frequently, do not microwave or boil, as this can cause the chocolate to split.
  • The sauce will thicken considerably when cold; add a splash of warm cream and whisk to loosen it when reheating.

More like this

1 / 4
Chocolate Truffles

Chocolate Truffles

Chocolate truffles represent the simplest and most elegant form of chocolate confection: ganache (chocolate emulsified with cream and butter), scented with liqueur, shaped into spheres, and coated in cocoa powder. The truffle's appeal lies in its silky texture and intense chocolate flavor, enhanced by the subtle presence of Armagnac. Each truffle should be a perfect sphere with a thin shell of chocolate coating and a smooth, almost melting center when bitten. Success requires controlling temperature carefully and not overworking the ganache.

Petit Fours 10 minutes Serves80