Extra dark mexican chocolate sauce
Who doesn’t love a good chocolate sauce? Velvety smooth and deliciously decadent, chocolate sauce can be drizzled on anything from ice cream to brownies to cheesecake, or it can flavor a milk shake and more. In our version, we combine both dark chocolate and black (ultra–Dutched) cocoa powder, a much more intense version that is available in baking supply and gourmet spice stores.
Ingrediënten
MAKES: about 2½ cups (600 ml)
- 8 oz 224 g 70% bittersweet chocolate, chopped
- 240 mlheavy cream
- 120 ml light corn syrup
- ½ tbsp 3 g black chocolate powder
- ¼ tsp ground chipotle pepper
- ⅛ tsp salt
- ½ tsp ground cinnamon
- Pinch of ground cloves
- 15 gbutter
Instructies
- Place the chocolate pieces in a metal bowl.
- Combine the heavy cream, corn syrup, chocolate powder, chipotle pepper, salt and cinnamon in a medium saucepan over medium heat and whisk well to combine.
- Bring the mixture to just under a simmer, about 3 to 5 minutes.
- Pour the cream mixture over the chocolate and let sit for 3 to 4 minutes or until the chocolate melts.
- Add the butter and whisk very well to achieve a smooth sauce.
- Serve over ice cream or vanilla cake like a fudge sauce.
- Store refrigerated in a tightly sealed container for up to 2 weeks.
- Reheat sauce in a double boiler or 10 seconds at a time in the microwave, mixing often.
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