Make Ahead

Chocolate Rosemary Sauce

June 27, 2013
Author Notes

The first time I tried the combination of rosemary and dark chocolate at a local chocolate shop it was a revelation. The flavors go together beautifully! It inspired me to create this sauce based on the basic chocolate sauce my grandmother makes. I especially love to pair with anything flavored by vanilla, cream, citrus, or berries, like angel food cake, ice cream, fresh berries, and panna cotta. —Chris Van Houten

  • Makes about 2 cups
Ingredients
  • 4-5 sprigs fresh rosemary
  • 1/2 cup cocoa powder
  • 2/3 cup whole milk
  • 2/3 cup sugar
  • 1 teaspoon cornstarch
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla
In This Recipe
Directions
  1. Bring milk and rosemary to boil in medium saucepan. Remove from heat and allow rosemary to steep in hot milk for 5 minutes.
  2. Stir in cocoa, sugar, cornstarch, and cream until combined. Return to medium heat and cook, stirring constantly, until the sauce thickens. Remove from heat. Remove rosemary.
  3. While sauce is still hot, add butter and vanilla. Stir until smooth.
  4. Cover and refrigerate the sauce. Reheat before serving with your favorite dessert.
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