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CHOW: Recipes: Bittersweet Chocolate Sauce

Bittersweet Chocolate Sauce Recipe

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Bittersweet Chocolate Sauce
Difficulty: Easy | Total Time: 10 mins | Active Time: | Makes: 2 cups

More bitter than sweet, this chocolate sauce is the perfect pairing for your next ice cream sundae.

Game plan: To reheat the sauce, cover it and microwave for 1 minute. Remove from the microwave and stir until completely melted.

This recipe was featured as part of our Super Bowl for a Crowd menu, our Chocolate Desserts photo gallery, and our Family-Friendly Party Done Right photo gallery.

INGREDIENTS
  • 3/4 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup water
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons corn syrup
  • 1/4 teaspoon fine salt
  • 10 ounces bittersweet chocolate, coarsely chopped
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
INSTRUCTIONS
  1. Combine cream, milk, water, cocoa powder, corn syrup, and salt in a medium saucepan. Bring to a simmer over medium heat, whisking until cocoa powder is completely dissolved.
  2. Remove from heat and add chocolate, butter, and vanilla, stirring until chocolate is melted and sauce is smooth. Serve warm.
    Write a review | 13 Reviews
POST A COMMENT |13 Comments

COMMENT

  • sorry for a similar question. still unsure though of the soy/coconut oil (ie non dairy cream) fat/dairy behaviour in a ganache. still new to the restrictions and actually making things for myself (not just going out). Thanks.

  • can this be done with a dairy substitute? like soy cream? I can eat moderate amounts of chocolate and butter but straight dairy products make me really ill. I understand it's a stabilised ganache - I'm not familiar with the way chocolate behaves with non-dairy "creamy" fats, aside from the odd hot cocoa I've made with rice milk. would it sieze without the milk and cream?

  • Gabyu, if you can't find heavy cream then maybe you can find whipping cream. It's essentially the same thing.

    Hope this helps.

  • i am living in mexico right now, and i can´t find heavy cream here, does anyone knows what can i use instead of heavy cream??

  • The blue ones are a link to another CHOW page.

  • Can you tell me why some ingredients are in blue, while others are in black print? I have to make several adjustments each time I want to print out a recipe, and wondered if there is a reaon for this. Thanks.

  • Thanks aidam. I had a feeling that was probably going to be the best choice for this recipe. I'll give it a go one of these days after I lose 5 stone. Just kidding.

  • zuriga1: your best bet is to substitute golden syrup in any recipe that calls for corn syrup. use equal parts golden syrup for corn syrup and proceed with the recipe as normal. let us know how it turns out!

  • I'm an American near London and never see what we call corn syrup, per se, over here. Is there a substitute I can use? I do miss the old Karo syrups!!

    Thanks.

  • Marsky555,

    Having never tried substituting soy milk for the dairy in this recipe, my initial thought is that it would be much more runny and therefore, I would recommend leaving out the 1/4 cup water. Give it a try and let us know how it works.

  • Having the fortune of a cholesterol high, how would soy milk work as a substitute for the cream and milk?

  • ChefJune,

    The corn syrup in this recipe adds sweetness to balance out the bitterness of the chocolate and cocoa powder and while you could use granulated sugar instead, we find the corn syrup helps the sauce from seizing once it hits the cold ice cream.

  • curious what the purpose of the corn syrup is in this sauce. Seems superfluous.