Chocolate
A smooth chocolate sauce, a variant of the caramel sauce. It thickens as it cools.
- 150 g bitter chocolate, chopped
- 120 ml heavy cream
- 60 ml water
- 50 g white sugar
- 30 g butter, cubed, at room temperature
- 0.5 teaspoon vanilla extract (about 2.5 ml)
- 1 g salt
- add the cream, water and sugar to a pan
- heat on medium heat, stirring, until the sugar has dissolved
- bring to a gentle simmer
- take the pan off the heat
- add the chocolate
- wait for 1 minute, then whisk until smooth
- whisk in the butter until melted
- stir in the vanilla and salt
- let cool for 10 to 15 minutes
- transfer to a glass jar
You can use sweet (milk or semi-sweet) chocolate and cocoa powder instead of bitter chocolate. The sauce will be a bit thinner and less rich.
- use 150 g sweet chocolate and 25 g cocoa powder instead of the bitter chocolate
- use 15 g white sugar instead of 50 g
- whisk the cocoa powder into the cream, water and sugar before heating, to avoid lumps
- if it is too thin, simmer for 1 to 2 minutes longer