Saturday, December 10, 2011

Bittersweet Chocolate Sauce

This was a completely spontaneous dessert: I had planned on taking a break from blog recipes while concentrating fully on cookie baking, but then yesterday evening after a dinner of leftovers, Claire asked if we couldn't make fudge sauce. Now normally that would mean the World's Best Hot Fudge Sauce, but I knew there were some other chocolate sauces left to make, so I made a deal with Claire: she would photograph the process (all we could find was the iPhone; thus the strangely lit pictures) and I would make chocolate sauce.

 And so it was that we started chopping chocolate and microwaving it with milk and cream and sugar. The sauce comes together in just a few minutes, but Maida wants you to wait until it comes to room temperature and thickens a bit. No such luck here.

So, as you can see, the sauce was kind of a liquid-y puddle at the bottom of the bowl. It had a nice chocolate taste and was definitely not too sweet, but I think we all missed the fudginess of our favorite chocolate sauce. Still, it made for a satisfyingly sweet end to a long day and was a nice change from all the cookies.

Here's the recipe.

Bittersweet Chocolate Sauce

3 oz. unsweetened chocolate (if you can get fancy unsweetened chocolate like Sharffenberger or Valrhona, this would be a good use for it), chopped
1/2 c. (4 oz.) cream
1/2 c. (4 oz.) milk
2 T. sugar
(optional: 1 t. vanilla)
1 T. (0.5 oz.) butter

In a microwave-safe container, melt the chocolate in the milk and cream; this took me 1 minute 30 seconds in 30-second bursts. When the chocolate is melted, it will look all separated in the milk; don't worry but whisk the heck out of it until it becomes smooth. Stir in the sugar and vanilla; taste to see if it's sweet enough (Maida says you can add up to 1 more tablespoon of sugar). Then add the butter and whisk to melt. Let the sauce stand until it comes to room temperature. Serve over the ice cream of your choice.

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