Double Chocolate Sauce
Source of Recipe
From "Desserts to Die For" by Marcel Desaulniers
List of Ingredients
- 4 ounces semisweet chocolate, broken into �-ounce pieces
- 4 ounces unsweetened chocolate, broken into �-ounce pieces
- 2 cups heavy cream
- � cup granulated sugar
- 4 Tbsp unsweetened cocoa, sifted
- 2 Tbsp dark cr�me de cacao
- 1 tsp pure vanilla extract
Instructions
- Place both the semisweet and unsweetened chocolate in a 3-quart stainless steel bowl. Heat the heavy cream and sugar in a 3-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar.
- Bring to a boil. Remove from the heat and add the sifted cocoa, whisking until smooth.
Add the dark cr�me de cacao and the vanilla, stirring to incorporate. Pour the hot cream mixture over the chocolate and allow to stand for 5 minutes.
- Whisk vigorously until smooth. Cool the sauce in an ice-water bath to a temperature of 40�F to 45�F, about 15 minutes. Transfer to a plastic container, securely cover, and refrigerate for up to 5 days. Before serving, warm the sauce in a double boiler. Serve warm or at room temperature.
Makes 3⅓ cups.
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