Chocolate Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 cups
- 1 cup heavy cream
- 1/2 cup light corn syrup
- Carbohydrate 71 g(24%)
- Cholesterol 82 mg(27%)
- Fat 39 g(60%)
- Fiber 3 g(13%)
- Protein 4 g(7%)
- Saturated Fat 24 g(119%)
- Sodium 55 mg(2%)
- Calories 598
Preparation Place the chocolate in a metal bowl. Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer. Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine. Allow the sauce to cool slightly, then pour into a bowl or other container. (Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.) To serve, warm the sauce gently in the top of a double boiler or in the microwave. Reprinted from Bouchon, by Thomas Keller, Copyright © 2004, published by Artisan.
Preparation Place the chocolate in a metal bowl. Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer. Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine. Allow the sauce to cool slightly, then pour into a bowl or other container. (Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.) To serve, warm the sauce gently in the top of a double boiler or in the microwave. Reprinted from Bouchon, by Thomas Keller, Copyright © 2004, published by Artisan.
