CHOCOLATE SAUCE

{ Printable Recipe Card Below “Notes” }

Ingredients:

Chocolate Sauce:

1 bar semi-sweet to mild chocolate ( 55 - 70%) ( 100 grams )

Small splash of water, whole milk, or heavy cream

a pinch or two of confectioner’s sugar*

a small pad of good butter (room temperature)*

Tiniest pinch of salt*

*( to taste, if you so desire )

Tools:

Stove

Small or Medium Sauce Pot or a Double Boiler

Whisk & Heatproof Spatula

Instructions:

Melt the chocolate on very low heat, adding the water, milk, or heavy cream until it has a saucy consistency. A little butter, confectioner’s sugar, and/or salt can be added according to your tastes and the needs of your recipe.

Serve Immediately. The best things in life don’t last forever!

Notes :

+Although this recipe is classic, don’t be scared to get creative with your chocolate sauce. Play around with different types of chocolate pairings. Spicy Chocolate, Mint Chocolate, Sea Salt Chocolate… Whatever blows your hair back!

+Chocolate comes in many forms, shades, and constitutions. You'll need to consider what you want for your ice cream to deduce which chocolate type will be best for you. For the most part we stick to medium to dark unsweetened chocolate bars and partially de-oiled cocoa powder with around 20 - 22% cocoa butter for our traditional chocolate ice cream. We highly recommend that you find a good quality brand of chocolate that employs fairtrade practices.

Bars vs Chips - It seems that chocolate bars often contain more cocoa butter than chocolate chips, making chocolate bars better suited to melting. But you can use either for this recipe!

Powders - When it comes to cocoa powder, stick to unsweetened cocoa powder (avoid powdered chocolate... it is not the same thing as cocoa powder). Chocolate drink mixes like Nesquick and ovaltine contain sugar. We stick to medium to dark unsweetened chocolate bars and partially de-oiled cocoa powder with around 20 - 22% cocoa butter for our traditional chocolate ice cream

White Chocolate - Not all items labeled “White Chocolate” are actual chocolate. The real stuff has the delicate creamy color of ivory (it's not white!) and will only have pure cocoa butter listed on it's ingredients label in the "fats" section.

+ Raise or lower the amount of liquid, butter, sugar, and/or salt according to what you want your sauce to taste like and how thick or thin you want it to be. (E.g. More milk means a more fluid consistency and less milk means a thicker sauce.)

+As always with cream ingredients, like the butter you’re about to add to your sauce, quality is paramount. Choose a fresh, tasty butter so your dish will bloom nicely on the tongue… and this goes for pretty much every recipe that ever calls for butter.

Chocolate Sauce

Print Recipe Card

Laura | January 2017

prep time: 2 minutes

cook time: 8 minutes

total time: 10 minutes

servings: 1/2 cup (120 mL)

Skill Level: Easy

Ingredients:

1 bar semi-sweet to mild chocolate ( 55 - 70%) ( 100 grams )
Small splash of water, whole milk, or heavy cream
a pinch or two of confectioner’s sugar*
a small pad of good butter (room temperature)
Tiniest pinch of Salt (to taste)

Instructions:

Melt the chocolate on very low heat, adding the water, milk, or heavy cream until it has a saucy consistency. A little butter, confectioner’s sugar, and/or salt can be added according to your tastes and the needs of your recipe.