So I’ve been cooking a bit lately. And I never blog about it because I never get round to taking photos, and a post without a picture – when it’s about food, anyway – just seems mean. But yesterday I did something everyone should do. I made a jar of killer chocolate sauce. It’s in my fridge. I just had some on ice cream. Please do this. It will spread happiness in your life, I swear it’s true.
Basically I took David Lebovitz’s recipe and adulterated it with cream. He calls his the Best Chocolate Sauce. So I’m calling mine…
Even Better than the Best Chocolate Sauce Ever
1/2 cup (125 ml) water
1/2 cup (125 ml) cream
1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup, agave nectar, or glucose*
1/2 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped
1. If you’re like me and you’ve never seen any of these syrups, just take 1/2 cup of sugar and 1/4 cup of water and boil them for 2-3 minutes to make a light clear syrup. That worked fine.
2. In a medium saucepan, whisk together the water, sugar, corn syrup (or agave or glucose), and cocoa powder. Then whisk in the cream.
3. Bring to a boil over medium heat. Simmer it for 5-7 minutes. Remove from heat and stir in the chopped chocolate until melted.
Storage: Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.
I have a jar of this in the fridge. How fine is that?