Chocolate Sauce



Chocolate sauce, also called ganache, is the ultimate finish to almost any dessert item. Semi-sweet chocolate melted down with cream and sugar is undeniably decadent. The glossy appearance and deep color are eye-catching, the aroma is mouthwatering, the texture is smooth and the taste can only be described as chocolatey. The chocolate itself is there for flavor but the cream is there to give the sauce the fatty element it needs to achieve that smooth, rich texture. Chocolate sauce is certainly one of the most popular dessert toppings but very few know how this sauce came about. Chocolate dates back to 600 A.D., a time when cocoa beans were used as currency in the Mayan and Aztec culture and featured in a drink believed to encourage wealth and power. Over the span of many years, the beans were used to make chocolate bars, cocoa powder and made its way around the world. Facts about the first chocolate sauce recipe are brief but we do know that it was created around 1850. Some say the Swiss are responsible while others credit the renowned Parisian Patisserie Siraudin.

Place of Origin: Recipe difficulty:
Switzerland? France? Easy
Preparation Time: Cook Time:
5 minutes 5 minutes
Yields: 2 cups of sauce, servings vary

!!!! Ingredients

  • 8 oz. semisweet chocolate, finely chopped or grated
  • 1 cup heavy cream
  • ½ cup light corn syrup
  • 1/8 teaspoon vanilla extract

How to Make !!!!?

!!!! Sauce – Step by Step Instructions:

1. Pour the cream and corn syrup into a saucepan.
2. Stir as you bring this to a simmer over medium-low heat.
3. Place the chocolate in a glass or metal bowl.
4. Pour the hot cream and corn syrup mixture over the chocolate and leave to sit for a few minutes (it will start to melt down the chocolate).
5. Whisk until smooth.
6. Serve immediately or leave the sauce to cool slightly before transferring to an airtight container. The sauce will last for up to 2 weeks.

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Ideas to Use – !!!

Chocolate sauce can be served with almost anything sweet. This includes ice cream, cupcakes, cakes, various tarts, pies, fresh fruit and more. This sauce can be served hot or cooled for other purposes. To use as a sauce, either serve it right away or heat in a double broiler prior to serving. The chocolate sauce recipe can even be chilled, rolled into balls, coated in cocoa powder, nuts, shredded coconut or sprinkles and eaten as truffles.


!!! is fit for:

Lacto-vegetarian, ketogenic and gluten free diets (just use pure, unsweetened chocolate instead of semi-sweet).

Chocolate sauce is one of those sauces that you can make, store and use as you please. The basic recipe is nothing short of chocolatey goodness but you can do so much more with therecipe. A few creative ideas include adding brandy for a boozy hint of flavor, using cinnamon in the sauce if craving a Mexican inspired creation or adding 1-2 drops of peppermint extract to make a liquid version of your favorite chocolate and mint candies.

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Category: Savory sauces

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