Decadent warm chocolate sauce is perfect for drizzling over cakes, sundaes, fruit or just about anything.
Steps
1
Gathering Your Mise en Place
Ingredients
4 1/2 oz whole milk
2 oz heavy cream
1 1/4 oz icing sugar
5 1/4 oz quality, semi-sweet chocolate
1 oz unsalted butter (room temperature)
To prepare your mise en place, first weigh the chocolate. Chop it into small pieces and place it into a medium-sized bowl. Measure and weigh the rest of the ingredients and set aside.
2
Boiling the Milk and Cream
In a small saucepan, bring the cream, milk and icing sugar just to the boil. Don't let the mixture boil for too long, as the liquid will reduce and change the ratio.
3
Making the Chocolate Sauce
Once the mixture has been brought to a boil, pour it over top of the chopped chocolate. Let sit for a few seconds before gently whisking to combine.
4
Finishing the Chocolate Sauce
Once the mixture is smooth and completely melted, add the room-temperature butter. Gently whisk to combine. The butter will give the sauce a glossy sheen.
The sauce can be used immediately. If you need to reheat it, you can do this in a double boiler (bain marie) over very low heat. Stir often and remove from the heat once it has just warmed through.
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This is a sauce, so it is not thick enough to use as an icing on a cake. If you need to decorate the cake, you could put some cocoa or icing sugar in a fine sieve and sprinkle it over the top for something. I would then cut the cake and drizzle the sauce over each piece...or pool it on a plate and put the piece beside/on top of it.
If you want a thicker icing to spread over the cake, you could use the ganache from Step 1 in this Chocolate Ganache Cake recipe. Hope this helps!
Hi
A few weeks ago I visited the historical city of York here in the UK. We dined in an Italian restaurant and had profiteroles with white chocolate sauce. The sauce was absolutely delicious! Is there any chance of RouBe showing its students how to make a white chocolate sauce?
Would it be possible to substitute the dark chocolate for white chocolate?
Many thanks Rick
p.s. I'm still waiting for the lesson on hollandaise sauce :-)
White chocolate is a different beast altogether as it does not contain any cocoa solids (refer to the lesson on the Basics of Chocolate in the Cooking School). Because white chocolate contains more milk solids and large amounts of sugar, I would try cutting the amount of cream and milk in half and omit the icing sugar. Depending on the chocolate used, you may need to tweak the consistency of the sauce by adding more liquid or chocolate to suit your likes. White chocolate can burn easily, so make sure to melt it in a bain marie over very low heat.
Since we are focused more on the culinary lessons at the moment, white chocolate sauce currently isn't on our production schedule; however, hollandaise will be coming out in the near future - we promise :) Cheers!
Not sure as I haven't tried it myself. First thing is it won't be as creamy and secondly it could split due to the lower milk fat. But then again it might be fine. Cheers!
Hi Ajooni - thanks so much for your comments. Indeed, this beautiful chocolate sauce is a perfect compliment for ice cream! I wouldn't say it tastes like hot fudge as it's creamier any more delicate. I think you will really enjoy! Thanks so much for learning with Rouxbe! All the best, Chef Kirk
Dawn T •It will keep for quite sometime in the refrigerator and yes you can freeze it. Cheers!
Kimberley S • Rouxbe Staff •You can. Here is a link to a recipe by David Lebovitz, which uses no heavy cream. Cheers!
Terry F •How does this turn out if 2% milk is used instead of whole milk? Not for diet reasons but it's what I have in the house.
Kirk B •Hi Ajooni - thanks so much for your comments. Indeed, this beautiful chocolate sauce is a perfect compliment for ice cream! I wouldn't say it tastes like hot fudge as it's creamier any more delicate. I think you will really enjoy! Thanks so much for learning with Rouxbe! All the best, Chef Kirk
Eric W • Rouxbe Staff •Jay, yes, you can reheat this sauce in the microwave oven. Do so in multiple, short heat cycles, stirring with each one.