Chocolate Sauce
Rich, quick chocolate sauce in about 10 minutes. Simple ingredients, refrigerate, then serve at room temp or chilled.
This recipe comes to us courtesy of Jimmy Bannos and John DeMers from their cookbook, The Heaven on Seven Cookbook. Where It's Mardi Gras All the Time!
Submitted by: Jimmy from Chicago, IL, USA
Yield: 1 1/2 cups
- Make by boiling water and sugar, whisking in cocoa, removing from heat, adding chocolate, resting 3 minutes, then stirring in cream.
- Sauce thickens as it cools; store in a covered container in the fridge and serve at room temperature or cold.
- Reheat gently to loosen. Use bittersweet, semisweet, or milk chocolate and swap creams carefully for dairy-free options.
Spices
Featured in this Recipe
Preparation Instructions:
Bring the water and sugar to a boil in a medium saucepan over medium-high heat. Whisk in the cocoa powder. Add the chocolate, remove from the heat, and let sit for 3 minutes.
Stir the chocolate until it melts. Add the cream and incorporate completely. Sauce will thicken as it cools.
Store in covered container in the refrigerator. Serve at room temperature (it's pretty good straight out of the fridge too!).
thespicehouse.com
Frequently Asked Questions
How long will the chocolate sauce keep in the refrigerator?
Keep it in a covered container for 5 to 7 days. If it smells off, has an odd texture, or shows mold, throw it out.
Can I freeze this chocolate sauce?
Yes. Freeze in an airtight container for up to 2 to 3 months. Thaw overnight in the fridge and stir or reheat gently before serving.
What is the best way to reheat the sauce?
Warm it slowly over low heat or use short low-power microwave bursts, stirring between intervals. Do not boil to avoid seizing or separating.
Can I use milk or half and half instead of heavy cream?
Yes, but the sauce will be thinner and less rich. Half and half is a good compromise. For dairy-free, use canned coconut cream for a similar texture.
What type of chocolate works best?
Bittersweet or semisweet chocolate gives a rich flavor. You can use milk chocolate for a sweeter sauce. If using very sweet chocolate, taste and reduce sugar slightly.
How do I make the sauce thinner or thicker?
To thin, stir in warm cream or milk a little at a time until you reach the desired consistency. To thicken, chill the sauce so it firms up, or add more melted chocolate and mix until smooth.
Why does the recipe say to let the chocolate sit for 3 minutes?
Letting the chocolate sit uses the pan heat to melt it gently. This helps it melt smoothly and reduces the chance of grainy texture or seizing.
What are good ways to use this chocolate sauce?
Drizzle over ice cream, cakes, pancakes, or fruit. Use it as a fondue dip, mix into coffee or milkshakes, or spoon over plain yogurt for a quick dessert.
How long will the chocolate sauce keep in the refrigerator?
Keep it in a covered container for 5 to 7 days. If it smells off, has an odd texture, or shows mold, throw it out.
Can I freeze this chocolate sauce?
Yes. Freeze in an airtight container for up to 2 to 3 months. Thaw overnight in the fridge and stir or reheat gently before serving.
What is the best way to reheat the sauce?
Warm it slowly over low heat or use short low-power microwave bursts, stirring between intervals. Do not boil to avoid seizing or separating.
Can I use milk or half and half instead of heavy cream?
Yes, but the sauce will be thinner and less rich. Half and half is a good compromise. For dairy-free, use canned coconut cream for a similar texture.
What type of chocolate works best?
Bittersweet or semisweet chocolate gives a rich flavor. You can use milk chocolate for a sweeter sauce. If using very sweet chocolate, taste and reduce sugar slightly.
How do I make the sauce thinner or thicker?
To thin, stir in warm cream or milk a little at a time until you reach the desired consistency. To thicken, chill the sauce so it firms up, or add more melted chocolate and mix until smooth.
Why does the recipe say to let the chocolate sit for 3 minutes?
Letting the chocolate sit uses the pan heat to melt it gently. This helps it melt smoothly and reduces the chance of grainy texture or seizing.
What are good ways to use this chocolate sauce?
Drizzle over ice cream, cakes, pancakes, or fruit. Use it as a fondue dip, mix into coffee or milkshakes, or spoon over plain yogurt for a quick dessert.
Comments