Chocolate Sauce
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 8 (Makes 2 cups)
Ingredients
½ cup heavy cream 8 tablespoons unsalted butter (1 stick)½ cup light corn syrup ½ cup (2 ounces/57 grams) confectioners' sugar 9 ounces (255 grams) bittersweet chocolate, chopped1 teaspoon vanilla extract
Instructions
- Bring cream, butter, corn syrup, and confectioners’ sugar to boil in medium saucepan over medium heat. Remove from heat and stir in chocolate and vanilla until sauce is smooth. Serve warm.
Yield
Serves 8 (Makes 2 cups)Ingredients
½ cup heavy cream
8 tablespoons unsalted butter (1 stick)
½ cup light corn syrup
½ cup (2 ounces/57 grams) confectioners' sugar
9 ounces (255 grams) bittersweet chocolate, chopped
1 teaspoon vanilla extract
Test Kitchen Techniques
Ingredients
½ cup heavy cream
8 tablespoons unsalted butter (1 stick)
½ cup light corn syrup
½ cup (2 ounces/57 grams) confectioners' sugar
9 ounces (255 grams) bittersweet chocolate, chopped
1 teaspoon vanilla extract
Test Kitchen Techniques
Ingredients
½ cup heavy cream
8 tablespoons unsalted butter (1 stick)
½ cup light corn syrup
½ cup (2 ounces/57 grams) confectioners' sugar
9 ounces (255 grams) bittersweet chocolate, chopped
1 teaspoon vanilla extract
Test Kitchen Techniques
Why This Recipe Works
Supermarkets are chockablock with prepared sauces, but our Chocolate Sauce takes just minutes to make and tastes a lot better than store-bought versions. Bittersweet chocolate made for the richest, deepest flavor. Heavy cream, butter, vanilla, and confectioners’ sugar added richness and flavor, while corn syrup helped the sauce pour smoothly over ice cream.
Instructions
- Bring cream, butter, corn syrup, and confectioners’ sugar to boil in medium saucepan over medium heat. Remove from heat and stir in chocolate and vanilla until sauce is smooth. Serve warm.
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