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