Recipe No 495 sauce for dessert Original 2000 Adapted 2014

Chocolate sauce

Versatile sauce, perfect over ice cream.
Time

Prep:

Total:

Difficulty
easy
Yield
4 serves • 720 g
Metric Imperial

Processes

  • Cream (1 cup)
    250 g
  • Butter, diced (2 tbsp)
    28 g
  • Sugar, brown, soft (2 tbsp)
    28 g
  1. 01
    Combine in a saucepan over medium heat, stirring until sugar is dissolved and sauce is smooth.
  2. 02
    Remove pan from heat.

  • Chocolate, bitter (dark), roughly chopped (1 block)
    200 g
  1. 03
    Add to pan and beat until smooth.

  • Liqueur (Grand Manier or Frangellico), optional (1 tbsp)
    15 g
  1. 04
    Add to pan and stir to combine.

Making ahead

Roughly chop the chocolate

Storing

Keeps in the fridge in an air-tight container for up to 1 week; warm gently to serve

Food pairings

Ice cream, profiteroles

Categorisation

Category
sauce for dessert
Meal
dessert
Cuisine
international
Diet
omnivorous
Tags
chocolate sauce