Just ten minutes and a few pantry ingredients, you've got chocolate sauce!
Okay, people. I’m gonna make this quick because you’ve got Chocolate Sauce to make and I.Mean.Now.
And I don’t want the time it takes to read these few words to exceed the time it will take to actually make the stuff.
So go. Check if you must but odds are high, the ingredients are in your pantry.
Although on second thought, first find someone to send on an ice cream run because by the time this dark, dreamy stuff is ready, the only way to hold yourself back will be to drizzle it over ice cream.
Otherwise, you know this drill, right? it would be invert squeeze bottle, straight into a spoon. (Cuz polite women don’t sweat and wouldn’t ever, I mean e-v-e-r, pour this straight between our, um, dare I say it? open lips.)
So git. I mean it, go.
Last spring, I made four quart jars of chocolate sauce for a gourmet group. What an assignment! But oh-my, did I ever learn the in’s and out’s of chocolate sauce.There’s no such thing as a bad chocolate sauce, once it’s warmed and drizzled over ice cream.
There is a fine balance of sweetness and chocolate-y-ness. Too much of either one and the chocolate sauce overpowers instead of enhances.
There are two basic styles of chocolate sauce. One is melted chocolate “milked” down to something pourable. The other is a chocolate “syrup” – more viscous, more glossy, more nuanced and frankly, more sweet. Tastes vary, of course, but my taste leans to the syrup side.
Most of all, I learned that you can make Homemade Chocolate Sauce in about ten minutes flat, no fancy ingredients, no fancy equipment, no thermometer, nothing. What a revelation!
HOMEMADE CHOCOLATE SAUCE
Time to table: 10 minutes
Makes 1-1/2 cups (easily halved or doubled)
- 1 cup (200g) sugar, white or brown
- 4 tablespoons (85g) light or dark corn syrup
- 12 tablespoons (70g) unsweetened cocoa powder, preferably Hersheys dark cocoa, lumps broken up with the back of a spoon
- 12 tablespoons (180g) water
- 1/4 teaspoon table salt
- 2 tablespoons half & half or heavy cream
- 1/2 tablespoon flavoring (vanilla, almond extract, brandy, bourbon, etc.)
In a heavy saucepan with room for the sauce to “poof up”, bring the sugar, corn syrup, cocoa powder, water and salt to a boil, stirring often. Let it boil hard, stirring continuously, for about three minutes until slightly thickened. Go ahead, enjoy this, we don’t get to “boil hard” very often! The mixture will be syrupy but will further thicken in the refrigerator. Stir in the cream and flavoring.
Strain through a sieve into a glass storage jar or a squeeze bottle. Don’t skip this step, even if your chocolate sauce appears ultra-smooth, it’s not! Refrigerate, keeps for several weeks.
For chocolate milk, stir together a quarter cup Homemade Chocolate Sauce and a cup of skim milk.
This Week, Years Past 2002 - 2013
Chocolate Decadence Finnish Fruit Tart All Courses Lavender: An Easy Romantic Dinner Cinnamon Sugar Cookies Poblano Steaks Roasted Pear Salad Cut-Out Spice Cookies Rustic Mashed Sweet Potatoes & Carrots Seared Scallops with Chimichurri and Garlicky Polenta
This Week, Elsewhere
Angel Hair Puttanesca from Mia Sorella
~ more St. Louis Restaurant Recipes ~
My Column in the St. Louis Post-Dispatch
Buffalo Chicken Dip with Spaghetti Squash
~ more Recent Recipes ~
A Veggie Venture
More Chocolate Recipes for Your Sweetheart
More Recipes for Romance
© Copyright 2014 Kitchen Parade