Dessert: Chocolate Sauce
Editor's note: The recipe and introductory text below are excerpted from Thomas Keller's Bouchon.A straightforward ganache—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
Ingredients
8 ounces semisweet chocolate, such as Valrhona Equatoriale, finely chopped
1 cup heavy cream
1/2 cup light corn syrup
Instructions
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.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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