Tuesday, January 10, 2012

Homemade Chocolate Sauce (National Bittersweet Chocolate Day)

With people finally taking control of what they eat, where they eat at and just what ingredients they are putting into the food they make at home, it is nice to see people reaching out for recipes they are unclear on how to master.
Chocolate is very temperamental, literally. If it is overheated it may seize resulting in whitish chocolate sauces / coatings or an unsmooth texture that looks like poo on a plate. Chocolate sauces are a great thing to tackle because once you have this skill down, you can create flavored chocolate sauces and then apply them to your favorite fruits and other dishes leaving your guests amazed at your culinary skills.

For the most part the recipe is very simple, when you start using different juices (coconut, lime or whatever you decide) it really plays with the final results and produces some of the most amazing chocolate flavors you will have ever tasted.

Take your time and this will come out just fine.

Enjoy National Bittersweet Chocolate Day!
(click read more for the quick & easy recipe)
1 1/2 cups whipping cream
1/4 cup dark corn syrup
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

Bring cream and corn syrup to simmer in large saucepan.
Remove from heat.
Add chocolate; stir until melted and smooth.
Let stand until slightly cooled and thickened, about 20 minutes.
Can be made 3 days ahead. Cover and chill. Stir over low heat until just warm before serving.

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