Back to Basics: Chocolate Sauce
Thursday, 17. September 2009, 01:59:30
Today (and I mean, about 2 minutes ago) I decided to start a new series of posts, that may continue every now and then. It’s not about really complex recipes, but more to basic ones, which are really useful and that can work like a lucky charm every time you need them. They’re like jokers, in a card set. Easy to make, easy to work with, they go well with lots and lots of things!
And as a start up, I decided to run to one of the most beloved ingredients: Chocolate! And using chocolate, I’d say one of the most basic recipes would be the chocolate sauce. As you can see, I used it in many different recipes.
As a chocolate glazing, as for my Dobos Torte.
Or as the glazing AND filling, for a basic sponge cake.
Or even as a chocolate topping, for some pannacottas.
Or if you prefer even more basic options, as an ice cream hot sauce, if microwaved for 5 or 10 secs before serving!
And as a start up, I decided to run to one of the most beloved ingredients: Chocolate! And using chocolate, I’d say one of the most basic recipes would be the chocolate sauce. As you can see, I used it in many different recipes.
As a chocolate glazing, as for my Dobos Torte.
Or as the glazing AND filling, for a basic sponge cake.
Or even as a chocolate topping, for some pannacottas.
Or if you prefer even more basic options, as an ice cream hot sauce, if microwaved for 5 or 10 secs before serving!
There are many kinds of chocolate sauces, and I don’t think I’d be able to list all of them here. But this one I’ll write was adapted from Mr. Lebovitz’s ice cream book, The Perfect Scoop. As he says, this sauce is just perfect, with balanced sweetness, wonderful shine, and a good consistency, so it could be easily thinned for a runnier texture.
Ah, and this is my little secret: Ghirardelli’s 100% cocoa chocolate. I use them to substitute cocoa powder, here. I’ll leave both options, in the recipe!
Basic Chocolate Sauce
Adapted from David Lebovitz’s The Perfect Scoop
200ml light cream
¼ cup brown sugar
¼ cup Cocoa Powder (or 2 tbsp. 100% cocoa chocolate chips)
½ cup light corn syrup (I use Karo)
150g semi-sweet chocolate, chopped
15g salted butter
½ teaspoon vanilla extract
Over a double boiler, mix cream, brown sugar, cocoa powder (or chocolate chips), corn syrup and semi-sweet chocolate. Allow it to warm everything, melting the chocolate. Stir it every couple of minutes, so it melts evenly.
When you reach a nice chocolaty sauce (about 15 or 20 minutes. This will be a patience test), add the butter and the vanilla extract, and stir it well, until you combine everything. Now your glossy chocolate sauce is ready to serve. You can store it in the fridge for up to 2 weeks (maybe a bit longer), and re-heat it to make it more “liquidy”.
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