Chocolate Sundae Sauce

August 10, 2015 · 1 comment

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Recipe

I’d nearly forgotten how much I love a chocolate sundae.

A few weeks ago, Julia had a school pal over for dinner and a sleep-over, and they requested chocolate  sundaes for dessert.  I didn’t have any chocolate sauce on hand, and the choices at the market were pretty uninspiring, so I decided to make some.  It went over well –and not just with the kids.

A few batches later, I think I’ve perfected the recipe.  It’s simple, and it only takes a few minutes to make the best chocolate sauce you’ve ever had.

The key to a good sundae, of course, is the ingredients.  The best vanilla ice cream, and good chocolate.  But I think you can use common sense here:  you don’t need to use $30 worth of artisanal chocolate bars to make a great sundae sauce.  You can find good, reasonably priced semisweet chocolate sold by the pound in good supermarkets, baking specialty stores and online.

Ingredients

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8 oz (225g) semi-sweet chocolate

1 cup (235ml) heavy cream

1/2 cup (120ml) light corn syrup

2 tablespoons butter

1 teaspoon vanilla extract

a pinch or two of salt.

Instructions

1.  Chop the chocolate into approximately bite-sized pieces.  (Be very careful if you’re chopping a thick chunk of chocolate.  You’ll be bearing down on your knife pretty hard, and if it slips, your fingers will be in real trouble.)

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2.  Put the chocolate and butter into a heatproof bowl.  Eat at least two pieces of chocolate –just to make sure it tastes right.

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3.  Heat the cream and corn syrup in a small saucepan over medium heat until it simmers.  Then pour it over the chocolate and let it sit for 3-4 minutes until the chocolate is soft.

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4.  Add the vanilla and whisk the mixture until it’s smooth.  Taste and season with a pinch or two of salt, if desired.  Taste again.  And maybe just once more.

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5.  Pour the sauce into a resealable container.  It will keep in the fridge for several weeks.  To reheat, just spoon out the amount of sauce you plan to use into a heatproof bowl or pitcher (be generous with yourself).  Put that container into a saucepan filled with water to about half-way up the sides of the container and heat on the stove until the sauce is warm and pourable.

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Serve over ice cream.  Or on a spoon.

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DD Chop 2

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{ 1 comment… read it below or add one }

Anna Grimes August 10, 2015 at 10:50 am

This looks awesome! Can’t wait to try it.

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