Chocolate Sauce
Source of Recipe
by Shanny, from FlowGo
List of Ingredients
1 12-oz. can evaporated skim milk
1 1/4 cups granulated sugar
1/3 cup light corn syrup
3 oz. bittersweet or semisweet chocolate, coarsely chopped
1 oz. unsweetened chocolate, coarsely chopped
1/2 cup boiling water
7 Tbsp. dutch-process unsweetened cocoa powder
Recipe
In a large saucepan, blend evaporated milk, sugar and corn syrup until smooth. Bring the mixture to the boil over a high heat, stirring constantly.
Reduce heat and cook until mixture thickens, about five minutes, continue stirring constantly.
Reduce heat to low and simmer gently, stirring constantly, until light caramel in color, about 8 minutes - be very careful not to scorch the sauce.
Remove saucepan from heat and blend in both chocolates at the same time. Stir the mixture until chocolate is completely melted and thoroughly blended in.
In a small bowl, whisk together the boiling water and the cocoa powder until smooth. Strain the mixture through a fine sieve while adding it to the saucepan mixture.
Allow to cool. If sauce is too thick, stir in warm water until desired consistency. Sauce will keep, covered and refrigerated, up to 3 weeks. Warm sauce before serving over ice cream or cake.
|
|
member logon
