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You Can Make at Home
by Jacques Torres, 1998, William Morrow and Co.
2 2/3 cups
(23.5 ounces; 675 grams)
”Everyone loves chocolate sauce and it is easy to please with this recipe.
its most important aspect, so it is imperative to use the
best-quality bittersweet chocolate. I usually use a European bittersweet
chocolate like Callebaut from Belgium. A lesser-quality chocolate will
produce a sauce with inferior flavor.
The deep chocolate flavor of this sauce will satisfy even the toughest
It is great to make in batches to give away as gifts, and it
makes a wonderful hot fudge sauce that hardens to a chewy texture when
poured over ice cream.
Make this sauce a staple in your refrigerator.”
Generous 1 cup (8.8 ounces/250 grams) whole milk
10.5 ounces/300 grams bittersweet chocolate, chopped
Generous 1/2 cup (4.4 ounces; 125 grams) heavy cream
2 tablespoons (1 ounce; 30 grams) unsalted butter
1/4 cup + 2 tablespoons (2.5 ounces; 75 grams) granulated sugar
Pour the milk into a 2-quart heavy-bottomed saucepan, place
over medium-high heat, and bring to a boil. When the milk boils, remove it
from the heat and make a ganache by adding the chopped chocolate. Whisk
into the edge of the saucepan to combine. The ganache should
be homo-genous and smooth. Set the ganache aside.
In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter,
sugar. Place the saucepan over medium-high heat and bring to a boil,
stirring occasionally. The butter should be completely melted and the sugar
completely dissolved. Once the mixture has come to a boil, pour the cream
into the warm ganache.
Place the sauce over medium-high heat and bring to a boil, stirring
constantly with a whisk. As the chocolate sauce cooks, it will begin to
thicken slightly. When it reaches a boil, remove it from the heat and pour
it into a clean, dry bowl. Cover by placing plastic wrap directly on top of
the sauce to prevent a skin from forming. Let the chocolate sauce cool to
room temperature before storing at room temperature before storing in the
refrigerator. When cold, the chocolate sauce will become thick enough to be
scooped with a spoon.
One of the wonderful qualities of this sauce is that it can be reheated
when-ever needed. If using a microwave, simply place the chocolate sauce
microwavable bowl and heat it at medium-high power in 30-second
vals until it becomes liquid. On the stovetop, place it in a
saucepan over medium heat and stir occasionally until it
becomes liquid. If
you store it in a squeeze bottle, you can easily drizzle
it over a dessert or
decorate a plate. It will keep in the refrigerator for
up to three weeks. It
can also be frozen for up to two months if stored in
an airtight container,
to be kept on hand for a last-minute dinner party.
Thaw in the refrigerator
and heat as described above until liquid.