Chocolate Sauce
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
50
Spice
40
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Heavy Cream1 cup
Light Corn SyrupDirections:
1
Place the chocolate in a metal bowl
2
Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer
3
Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted
4
Whisk to combine
5
Allow the sauce to cool slightly, then pour into a bowl or other container
6
(Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks
7
) To serve, warm the sauce gently in the top of a double boiler or in the microwave
8
Place the chocolate in a metal bowl
9
Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer
10
Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted
11
Whisk to combine
12
Allow the sauce to cool slightly, then pour into a bowl or other container
13
(Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks
14
) To serve, warm the sauce gently in the top of a double boiler or in the microwave