Dark Chocolate Sauce
Commercial chocolate sauces are a pale imitation of the real thing and usually don’t include any real chocolate. An old-school batch of real chocolate sauce is easy to make, easy to use and an easy way to saturate any treat with lots of rich, true, chocolate flavour. Try not to eat too much of this sauce straight out of the jar!
Ingredients
1 cup heavy cream (35%)
2 tablespoons sugar
2 tablespoons cocoa powder
8 ounces bittersweet chocolate
1 teaspoon pure vanilla extract
2 tablespoons sugar
2 tablespoons cocoa powder
8 ounces bittersweet chocolate
1 teaspoon pure vanilla extract
Instructions
Pour the cream and sugar into a small saucepan and bring to a rolling boil, stirring constantly. Turn off the heat and whisk in the cocoa powder and chocolate, stirring until smooth. Whisk in the vanilla, pour into a jar and refrigerate.
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
For a sophisticated grown-up taste, you may substitute any of your favourite liqueurs: rum, brandy or cognac for the vanilla.
Love your show. I make your caramel sauce all the time and give it to my friends for a Christmas gift, they love it. I am in the process of making your Dark Chocolate Sauce. I have made many of your recipes and love all of them. I love to cook and you have great ideas.
Thank you so much. Got to go watch your show now.
Barb
I like what you guys are up too. Such clever work and reporting! Carry on the superb works guys I’ve incorporated you guys to my blogroll. I think it’ll improve the value of my site .
Had to use semi-sweet chocolate, that’s all I had on hand, turned out delicious….really love this sauce!
Chef Michael, How long will this last in the fridge?
Made this yesterday and love the flavor, but it went hard after putting in the fridge. Is this a sauce that is supposed to be re-heated? Or perhaps I’ve messed it up somehow.
Absolutely loved this recipe! Best chocolate sauce I’ve ever had – so intensely chocolatey and rich. Big hit with all my friends, too.
Excellant sauce!!!!
You are wonderful!!!!
Doesn’t boiling cream separate it, or is that the idea?
Not doubting your word but interested in the science.
Hola Michael,
One of your shows you said how you make your homemade vanilla. I don’t remember it and can’t find it on any of your websites. Can you please refresh my mind?
Thanks much!!
It’s just vanilla beans soaked in Brandy!
Its store bought vanilla extract which he keeps in a jar with his used vanilla beans and tops it off with brandy or bourbon
http://www.youtube.com/watch?v=tfm8zhw4HVo
Hey Michael, I like your PEI mashed potatoes. Never thought about steaming them. Thanks!
really love it…