Monday, July 9, 2012

Chocolate Sauce

You want to  make this ahead of time. It should not be served hot, which would cause the  Barvarian Cream to melt and undo all your fancy work.   It is easy and delicious, what my daughter-in-law calls "lick the pan clean good." The directions are pretty straightforward. Get Baker's Chocolate, not some expensive unknown variety from Whole Foods.

Chocolate Sauce

4 ounces (4 squares)    unsweetened chocolate
2 tablespoons butter
2 tablespoons light corn syrup
1/2 cup sugar
1/8 teaspoon salt
1/2 cup milk
1/4 cup heavy cream

1. Melt the chocolate with the butter in the top of a double boiler over hot  but not boiling water. Add the syrup, sugar and salt and  blend.
2. Add the milk and cream and cook, stirring, about ten minutes.
Makes about one and one half cups.

No comments:

Post a Comment