This sauce is an all-time favourite—so rich and luscious poured over ice cream
or cake. It’s wonderful cold or at room temperature. If you want to turn it into
hot fudge, try the variation (below).
or cake. It’s wonderful cold or at room temperature. If you want to turn it into
hot fudge, try the variation (below).
HANDS-ON TIME
5 minutes
TOTAL TIME
20 minutes
MAKES
about 2 cups
5 minutes
TOTAL TIME
20 minutes
MAKES
about 2 cups
INGREDIENTS:
- 1¼ cups whipping cream (35%)
- 3 tbsp corn syrup
- 175 g bittersweet chocolate, chopped
DIRECTIONS:
- In a saucepan, bring cream and corn syrup to a boil; remove from heat.
- Whisk in chocolate until smooth.
- Let stand until thickened, about 15 minutes.
- Serve at room temperature or refrigerate until ready to use. (Make-ahead: Refrigerate in an airtight container for up to 5 days.)
NUTRITIONAL INFORMATION, PER 2 TBSP:
- Calories: about 127 cal
- Protein: 1 g
- Total Fat: 12 g (8 g saturated fat)
- Carbohydrates: 6 g
- Fiber: 2 g
- Cholesterol: 24 mg
- Sodium: 13 mg
- % RDI: 2% calcium, 5% iron, 6% vit A.
VARIATIONS:
- HOT SILKY BITTERSWEET CHOCOLATE SAUCE: Increase chocolate to 250 g. Serve hot.
- SILKY MOCHA SAUCE: Add 2 tsp instant coffee granules along with chopped chocolate.
