Chocolate Sauce

Name: Chocolate Sauce
Yield: 1 c.
Ingredients: 1 c. light or heavy cream; 2 tbsp. sugar; 4 oz. dark chocolate; 1 3/4 tbsp. unsalted butter

By Paul GaylerPublished: Dec 15, 2009

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Yields:

1 c.

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Start with a good-quality chocolate, preferably one with 60-70% cocoa solids.

Recipe courtesy of The Sauce Book: 300 World Sauces Made Simple, by Paul Gayler.

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Ingredients

1 cup light or heavy cream
2 Tbsp. sugar
4 oz. dark chocolate
1 3/4 Tbsp. unsalted butter

Directions

1. Step 1Put the cream and sugar in a heavy pan and bring slowly to a boil.
2. Step 2Immediately remove from the heat and stir in the chocolate and butter until melted and smooth.
3. Step 3Serve warm or let cool.
4. Step 4Variation: Boozy Chocolate Sauce. Add 2 tablespoons rum, Grand Marnier, or another preferred liqueur to the finished sauce.
5. Step 5Variation: Ginger Chocolate Sauce. Infuse the cream and sugar with 1 teaspoon ground ginger, then proceed as for the basic sauce.
6. Step 6Variation: Lavender Chocolate Sauce. Infuse the cream and sugar with 1 teaspoon lavender leaves and proceed as for the basic recipe, but strain before cooling. This is also very good with the same quantity of rosemary or thyme leaves.