Easy chocolate sauce recipe made with milk, cream, chocolate and a touch of vanilla. Best made with good, bittersweet dark chocolate with a minimum of 65% cacao.
1tablespooncaster (superfine) sugaroptional (to personal taste, depending on chocolate used)
pinchsalt fleur de sel (Maldon or Celtic sea salt)
Instructions
Heat together the milk and cream in a saucepan over a medium heat with the vanilla until nearly boiling.
Turn off the heat, add the dark chocolate pieces and salt. Whisk until the chocolate sauce is smooth.
Although optional, depending on the chocolate used, taste test and add a little sugar if necessary.
Notes
To serve: best on ice cream (such as chestnut vanilla ice cream), profiteroles, thin French pancakes (crêpes), chocolate crêpes and Poire Belle Hélène.Storage: keep the cooled sauce covered in the fridge for a week, ideally in a sealed jam jar. Also freezes well (defrost first before using). Reheat gently - either a few seconds in the microwave or directly in the jar in a pan of simmering water.Nutrition per 58g serving:3 g protein; 5g carbohydrates; 9g lipids; Glycemic Index: 1
Keyword chocolate sauce recipe with chocolate, chocolate sauce recipe with mik, chocolate sauce with cream, dark chocolate sauce