Dark Chocolate Sauce
November 13, 2012
I eat this with a spoon. So should you. —
pinch of kosher salt
finely chopped high quality dark chocolate
In This Recipe
Set a Timer
Boil the cream, water, sugar, pinch of salt and sifted cocoa powder, whisking the whole time. Do not leave the mixture, it boils over very quickly.
Add the chopped chocolate and whisk until melted.
Pour into a container and cool in the fridge without a lid. It will be runny when hot but should become thick once cooled.
Serve at room temperature or warm. This also makes a wicked chocolate milk!
Serves a Crowd
See what other Food52ers are saying.
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March 10, 2020
Wonderfully delicious! Super easy! Makes a ton. I made Brown Butter Blondies and used this as a sauce for that and added vanilla Haagen Dazs. That was my dinner last night.
August 17, 2017
Thank you, thank you! Just what I was looking for to drizzle over Clafoutis aux Framboises (also on Food 52)!! And I took your advice to sample a few spoonfuls to make sure it was fabulous. The best!!
April 19, 2015
This was fantastic! I added a quarter teaspoon cinnamon, just because. We ate it with a spoon, as recommended, and also dipped fruit into it. Loved this! Thanks for posting!
May 7, 2014
We've had great success with this! It is truly dark and rich. And because it makes a gracious plenty, we like to give away for gifts and look like generous, selfless souls when there is actually still at least a cup in the fridge for our personal use. Thank you!