Sunday, February 12, 2012

Chocolate Sauce

This recipe is very similar to Chocolate Ganache, just a bit runnier. I also used whizzed up 70% Theo chocolate instead of semi-sweet chocolate chips. Surprisingly, I think I might prefer the chocolate chips, but this sauce is quite respectable.

I followed the Joy of Cooking method of using the food processor and it certainly all came together very easily!

I made the sauce in the first place for some profiteroles filled with the Vanilla Toffee version of Ice Cream Four Ways. I experimented with gluten-free choux pastry and was most pleased with the result.

4 oz. (around 113 grams) semisweet or bittersweet chocolate (at least 60% cocoa, up to 75%). Chocolate chips are a fine substitute
1/2 c. half-and-half or a mix of whole milk and heavy cream
1-2 TBSP sugar
1 TBSP unsalted butter
1 tsp vanilla extract or 1 TBSP dark rum or Cognac

  1. Break the chocolate into smaller pieces if using blocks. Put into the bowl of the food processor with the chopping blade and whiz until it's crumbs
  2. In a small saucepan, heat the remaining ingredients (except vanilla/liquor) until boiling
  3. With the food processor running, pour the steaming liquid into the chocolate crumbs. By the time all the liquid is added, the chocolate will have melted and a sauce formed
  4. Pour sauce into a small bowl and stir in the vanilla or liquor

Serve warm or cold. Will keep refrigerated for 2 weeks. Thin with hot water as needed for serving.

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