Author of Ed Engoron’s Choclatique, Running Press, 2011
If it is decadent and rich chocolate, I love it. Chocolate is something we can’t resist, can we? Just thinking about chocolate conjures up images of deliciously silky goodness that can put a smile on anyone’s face. At the Chocolate Studio we are always experimenting with different types of chocolate, which includes Dark, Milk and White to create new chocolate sauces.
Chocolate sauce is something that you can use in so many ways. It’s the best topping for ice cream sundaes, buttermilk hotcakes, cheesecakes and fruit, as anyone who has enjoyed a chocolate covered strawberry can attest. Here’s my latest—a simple recipe for chocolate sauce, perfect for your decadent pleasures.
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time: 2 hours
Ready In: 2 hours 20 minutes
Yield: About 2-1/4 cups
1 cup water
1/2 cup granulated sugar
1/2 cup light corn syrup (I like to use Karo Syrup)
3/4 cup Choclatique Rouge Unsweetened Cocoa Powder
2 ounces Choclatique Ebony Dark Chocolate Pastilles, finely chopped
- In a medium saucepan, whisk together the water, sugar, corn syrup, and cocoa powder.
- Bring to a boil over medium heat. Simmer and until it almost boils then remove from it from the heat and stir in the chopped chocolate until melted. Let it cool.
- Re-warm before serving.
Store the chocolate sauce in a refrigerated in covered container for up to 3 weeks.
ChefSecret: Why let it cool? Although you are going to want to eat this yummy chocolate sauce right away, let it rest for a few hours before serving giving it time to thicken up a bit.