Yield: 1 cup
“Back to Baking”, pp. 319
It is a well known fact that I am a lover of chocolate and, to warm my heart, of hot chocolates. When I am feeling fancy I like to top it with a heap of homemade whipping cream and small pieces of broken peppermint candies. However, this time I thought that I would try this chocolate sauce recipe and drizzle it atop the whipping cream. I didn’t have bittersweet chocolate at home so I used dark chocolate and the sauce tasted good nonetheless. A bit sweeter than the use of bittersweet chocolate would have provided, but still very much enjoyable. This is an easy recipe for a good chocolate sauce that can be drizzled on top of, well, pretty much anything. Enjoy!
- ¼ cup whipping cream (i.e. heavy 35% cream)
- 3 oz. (90 g) bittersweet chocolate, chopped
- 3 tablespoons (45 mL) unsalted butter
- 2 tablespoons packed light brown sugar
- 2 tablespoons corn syrup
- 1/8 teaspoon salt
- 1 tablespoon brandy (optional)
- Stir the cream, chocolate, butter, brown sugar, corn syrup and salt together in a heavy-bottomed saucepot over medium-low heat until melted and smooth.
- Remove the sauce from the heat. If adding brandy, do it now. Serve the sauce warm or at room temperature.
Notes from Anna:
- This chocolate sauce is thick and rich and is best served warmed.
- The chocolate sauce will keep in the refridgerator until the best-before date of the cream.