Wednesday, November 1, 2006

Recipe No. 1 for Wednesday

Now, now where we would be without a recipe for this staple, this chocolate of chocolate delights? Spoon over vanilla ice cream, over a warm chocolate cake, eat it right out of the pan. This one sounds super easy too, wonder if it is really as good as I imagine?


1/3 cup heavy cream
3 tablespoons light corn syrup
3 tablespoons packed brown sugar
2 tablespoons Dutch-process unsweetened cocoa powder
1/4 teaspoon salt
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 teaspoon vanilla


Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted.
Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat.
Stir in vanilla until incorporated.
Cool sauce to warm.

A side note: As you can see from my previous post, I am very found of chocolate ganache. A straightforward ganache is — chocolate and cream — with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily for consistency. The chocolate sauce is only as good as the chocolate you use, so use the best you can. Here is a simple recipe for a great ganache...(this doesn't count as recipe 2 for today, its a "free"one)


8 ounces semisweet chocolate, such as Valrhona Equatoriale, finely chopped
1 cup heavy cream
1/2 cup light corn syrup


Place the chocolate in a metal bowl.
Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer.
Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine.
Allow the sauce to cool slightly, then pour into a bowl or other container. (Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.)
To serve, warm the sauce gently in the top of a double boiler or in the microwave.
Makes about 2 cups.

1 comment:

  1. This hot fudge sauce sounds perfect, and i was just saying the other day, i need a recipe for this ... i hate the store bought ones, with all the high fructose corn syrup and hydrogenated oils.



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