gltsoi (gltsoi) wrote,

Bittersweet chocolate sauce and chocolate covered strawberries

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.




cup heavy cream


tablespoons light corn syrup


tablespoons unsalted butter , cut into three pieces


table salt


ounces bittersweet chocolate , chopped fine


  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.)




Tags: chocolate, dessert, sauce
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