Chocolate sauce

Versatile sauce, perfect over ice cream.

Time

10 minutes total

Storage notes

Keeps in the fridge in an air-tight container for up to 1 week; warm gently to serve

Difficulty

easy

Yield

720 g (servings 4 )

Ingredients

Weight

Volume

Procedure

Cream

250 g

1 cup

Butter, diced

28 g

2 tbsp

Sugar, brown, soft

28 g

2 tbsp

Combine in a saucepan over medium heat, stirring until sugar is dissolved and sauce is smooth.

Remove pan from heat.

Chocolate, bitter (dark), roughly chopped

200 g

1 block

Add to pan and beat until smooth.

Liqueur (Grand Manier or Frangellico), optional

15 g

1 tbsp

Add to pan and stir to combine.

Original: 2000. Adapted: 2014.

Making ahead

Roughly chop the chocolate

Food pairings

Ice cream, profiteroles

Nutrition

Serving size 180 g; calories 834.2 kcal, kilojoules 3491.2 kJ, protein 7.3 g, carbohydrates 38.5 g, sugar 28.5 g, fat 69.3 g, saturated fat 41.8 g, unsaturated fat 40.2 g, trans fat 0.3 g, fiber 7.5 g, cholesterol 141.2 mg,

Type sauce for dessert

Author bhsimon

Yield

Servings

Serving size 180 g

Serve	Per serve
Energy (kcal)	834.2
Energy (kJ)	3491.2
Protein (g)	7.3
Fat (g)	69.3
Carbs (g)	38.5
Sugars (g)	28.5
Fiber (g)	7.5
Sodium (mg)	118.8
Cholesterol (mg)	141.2

Full details