Chocolate Sauce

Chocolate Sauce or Chocolate Fudge Sauce is smooth, liquid and adds that luscious chocolate flavor to a variety of desserts. Milk Chocolate Sauce, Bittersweet Chocolate Sauce, or Dark Chocolate Sauce. Add espresso for Mocha Sauce.

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Chocolate Sauce

Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    10 minutes

  • Chill/Set Time:

    30 minutes

  • Servings:

    10 servings or 1.5 C

Preparation

  • Materials

    Large Melting Pot and stir spoon
    Spatula
    Saucepan

  • Prep

    If you are using a block of chocolate instead of chips or just cocoa powder, grate the chocolate.

  • Oven/Stove

  • Shopping List

    Cocoa Powder
    Espresso Powder
    Baker's Bittersweet Chocolate
    Sea Salt
    Cornstarch
    Granulated  Sugar
    Butter
    Vanilla
    Whole Milk or Heavy Cream or Sweetened Condensed Milk

Ingredients & Steps

  • Ingredients

    Cocoa Powder  ½ cup
    Bittersweet Chocolate - 1 cup = 6oz =170 g 
    Espresso Powder
    Salt - a pinch
    Butter - 3 tbsp
    Vanilla ½ - 1  teaspoon (to your tastes)
    Sweetened Condensed Milk  -1 C
    Cornstarch 1  tbsp
    Granulated Sugar ½  cup
    Note * If you use sweetened condensed milk do not add sugar.

  • Steps

    STEP 1: Whisk together dry ingredients in a bowl.

    STEP 1:  Melt the butter gently in a melting pot or sauce pan- do not cook or brown.

    STEP 3:  Add the cream melting pot and warm it in a saucepan of boiling water over medium heat. Mix the cream and butter thoroughly stirring gently as you gradually brin gup the temperature.

    STEP 4: Add the vanilla and if you want other flavorings (rum, whisky, irish cream, or cognac for example, or peppermint extract)

    STEP 5:  Remove the melting pot from the heat and stir in the chocolate a little at a time. You want it just hot enough to melt the chocolate. You can put the melting pot back over the hot water if you need to increase the heat a little.

    STEP 6: Mix the dry ingredients into pot at a time (1 tsp at a time) making sure each addition is fully incorporated and dissolved before adding more.

    STEP 7: Put the metling pot over the hot water and Increase heat if needed to bring the chocolate mixture to a simmer, just below bubbling. Raise or reduce the heat as needed to maintain this temperature just below a simmer. Continue for about 5 minutes stirring constantly.

    STEP 8: Remove from heat and serve warm or pour the mixture into a mixing bowl and cover with a lid or plastic wrap and set aside to cool to room temp

Notes

TIPS
Melt the chocolate gently over low heat to not damage the quality and texture. You could end up with a grainy or gritty quality if you try to go to fast or let it get to hot - you are not cooking it - just melting and incorporating. White chocolate is particularly delicate so be even more careful with it.

PAIRINGS
Who doesn’t love chocolate or chocolate fudge sauce. Serve over ice cream, cakes, boston creme pie, puff pastry. Serve over warm chocolate brownies or blondies. Drizzle on chocolate chip or other cookies. Chocolate fudge sauce is great for dipping fruit for chocolate coated treats.

SERVING
Use it immediately, or cool it down and refrigerate for later.

STORING
Let the sauce cool to room temp then store in the refrigerator in an airtight container. It will keep in the refrigerator for 2 to 3 weeks. Reheat to make the sauce pourable before serving.

VARIATIONS

VARIOUS CHOCOLATES & CARAMELS
You can also choose to use dark chocolate, milk chocolate, white chocolate, peppermint white chocolate kisses or chips, mint chocolate chips, caramel chips, toffee chips, or butterscotch chips.

MOCHA SAUCE
This recipe uses just a small amount of espresso to enhance the chocolate flavor. To create a mocha flavor replace the cocoa powder in this recipe with espresso powder.

ESPRESSO SAUCE
Use espresso powder in place of the cocoa Powder in this recipe with NO chocolate for espresso sauce.

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