Chocolate sauce recipe

July 2, 10:06 AMLA Baking ExaminerHilary Cable

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Use good quality chocolate./Wikimedia Commons

This chocolate sauce recipe is really a thin ganache. It can make any dessert more decadent.  

This recipe is scaled down from “The New Professional Chef, Fifth Edition,” edited by Linda Conway for The Culinary Institute of America. ISBN:  0442219822. 

Ingredients: 

8 oz. semisweet chocolate

¾ cup heavy cream

2 tbsp. unsalted butter, at room temperature 

Method: 

Melt the chocolate in a double boiler over slowly simmering water, stirring gently. 

Add the heavy cream, stirring until blended. 

Add the butter and stir until blended. 

Cool to room temperature and then cover and refrigerate until ready to use. 

Reheat in a microwave, stirring frequently, when ready to serve. 

Cook’s notes: 

• Use the best quality chocolate you can find to assure a smooth consistency. 
• Try bittersweet instead of semisweet chocolate to take the edge off very sweet desserts. 

If you liked this chocolate sauce, try these other dessert sauces: 

Crème anglaise – lightly sweet vanilla custard suitable for chocolate cake and fruit tarts. 

Raspberry sauce – a pureed fruit sauce that goes especially well with other fruits and chocolate. 

Caramel sauce – a creamy, thick sauce that works well with cinnamon- and vanilla-flavored desserts. 

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