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Chocolate Sauce

in Diana's Recipe Book

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Servings: 1 1/2 cups (525 grams)
Properly bittersweet and just as properly shiny, this sauce is the ideal accompaniment to ice cream desserts, the topper of choice for profiteroles, a good drizzle for cakes and tarts, and a neccessary ingredient in Chocolate Glaze............From Chocolate Desserts By Pierre Herme'.

4 1/2 ounces (130 grams) bittersweet chocolate, preferably Valrhona Guanaja, finely chopped
1 cup (250 grams) water
1/2 cup (125 grams) creme fraiche, or store-bought heavy cream
1/3 cup (70 grams) sugar

Place all ingredients in a heavy bottomed medium saucepan and bring to the boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring frequently with a wooden spoon, until the sauce thickens very slightly and coats the back of the spoon. (It doesn't really thicken much, but it does really coat the spoon). Alternately, you can use the Draw-a-line test.

Draw-A-Line Test:
Dip the spoon into the sauce and draw your finger down the back of the spoon--if the sauce doesn't run into the track created by your finger, it's done. Be patient, this can take 10-15 minutes, and shouldn't be rushed. Use the sauce immediately or allow it to cool, then chill until needed. Reheat the sauce in a bowl set over a saucepan of simmering water or in a microwave oven.

Storing Sauce:
This sauce will keep in a tightly sealed jar in the refrigerator for 2 weeks, or it can be packed air-tight and frozen for 1 month. Reheat gently before using.

Makes about 1 1/2 cups (525 grams).

Recipe adapted from: Chocoate Desserts By Pierre Herme' and Written By Dorie Greenspan.

Source: Chocolate Desserts by Pierre Herme'
Date: January 3, 2003


Reviewer: Ingrid from Oz
I used this sauce with the midnight chocolate cake. I added strawberry jam in lieu of the sugar as I wanted to get rid of excess jam that is laying around in my house. It was delicious and a hit with the family.


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