Classic Chocolate Sauce

Frosting, sauces and garnishes

Yield: 1 cup
Recipe: 93/200
“Back to Baking”, pp. 319

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     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!

Ingredients:

  • 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)

Directions:

  1. 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.
  2. 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.

Valerie

Creamy Caramel Sauce

Frosting, sauces and garnishes

Yield: about 1 ¼ cups
Recipe: 80/200
“Back to Baking”, pp. 319

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     The dessert I made next called for this velvety and creamy caramel sauce. What a delight! It is fast to make and excellent. I highly suggest the addition of Baileys as it changes the whole taste profile. It is like caramel sauce for grown-ups! I can already visualize myself drizzling this great sauce on the whipped cream sitting atop my next hot chocolate. Mmm….

Ingredients:

  • 3 tablespoons water
  • 2 teaspoons lemon juice
  • ⅔ cup sugar
  • ¾ cup whipping cream

Directions:

  1. Pour the water and lemon juice into a small, heavy-bottomed saucepot.
  2. Add the sugar. Without stirring, bring the sugar to a boil over high heat. Continue to boil the sugar, occasionally brushing the sides of the pot with water, until it turns a rich amber color. Be sure to keep an eye on the caramel as it can burn easily past a certain point.
  3. Remove the pot from the heat and slowly and carefully whisk in the cream.
  4. Let the caramel sauce cool in the pot, then serve at room temperature for a great satiny texture. Store in the refrigerator.

Notes from Anna:

  • Caramel sauce suits flavor additions of many kinds, such as 2 tablespoons of Baileys liqueur, Grand Marnier, Kahlúa or whisky, or 1 teaspoon of vanilla extract plus 2 tablespoons of butter to make a butterscotch sauce.

Valerie