Saturday 25 February 2017

Rich chocolate sauce

This rich, dark chocolate sauce has a bite to its flavour, making it the perfect partner with sweet foods.

As well as profiteroles, try serving this chocolate sauce on ice cream, meringues, poached pears — or anything else you fancy.

Milk chocolate makes a sweeter sauce than dark. It will keep, covered, in the fridge for a few weeks. Makes about 425ml (1pt).

You will need:

110g (4oz) sugar

150ml (¼pt) water

150ml (¼pt) white wine (see note)

175g (6oz) dark or milk chocolate

1-2 tablespoons redcurrant or blackcurrant jelly

2 level tablespoons cornflour

3 tablespoons fresh cream

Note:

If you don't wish to use wine, use an extra 150ml water instead. Put the sugar, water and white wine in a saucepan and cook over a gentle heat until the sugar dissolves. Then boil briskly for 1-2 minutes. Take off the heat.

Break the dark or milk chocolate, whichever you are using, into pieces, and add to the saucepan with the redcurrant or blackcurrant jelly, whichever you are using. Stir and simmer gently until the chocolate melts. Blend the cornflour with a little cold water, then add a little of the hot sauce to it. Stir together and then add the cornflour mix to the sauce.

Stir the sauce over the heat and bring to the boil to thicken. Add the fresh cream and stir well. Serve hot or cold.

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