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It's easy to make and far better than Hersey's. I keep it in a small ceramic microwave-safe pitcher and R can just nuke it for 30 seconds to have a rich chocolate sauce for his ice cream anytime. Tonight, I decided to dunk some big, beautiful strawberries and let them set up in the fridge. I think I should have let the sauce cool more before dunking, I would have like a thinker chocolate coating for the fruit.


Bittersweet chocolate sauce by Cook's illustrated

 

Whisk the sauce gently so as not to create tiny air bubbles that can mar its appearance.

 

Ingredients

3/4

cup heavy cream

3

tablespoons light corn syrup

3

tablespoons unsalted butter , cut into three pieces

 

table salt

6

ounces bittersweet chocolate , chopped fine

Instructions

  1. Bring heavy cream, corn syrup, butter, and salt to boil in small nonreactive saucepan over medium-high heat. Off heat, add chocolate while gently swirling saucepan. Cover pan and let stand until chocolate is melted, about 5 minutes. Uncover and whisk gently until combined. (Can be cooled to room temperature, placed in airtight container, and refrigerated for up to 3 weeks. To reheat, transfer sauce to heatproof bowl set over saucepan of simmering water. Alternatively, microwave at 50 percent power, stirring once or twice, 1 to 3 minutes.)

 


 

 

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