Sauces
International
InternationalChocolate Sauce
A glossy pouring chocolate sauce for ice cream, profiteroles and puddings. Basic melts cocoa, sugar and milk into a quick syrup, Better makes a true chocolate ganache sauce, and Ultimate builds a dark couverture sauce enriched with cream, butter and a hit of espresso.
Vegetarian
Gluten-free
Nut-free
Contains alcohol
Ultimate version
A deep, dark couverture sauce built with single-origin chocolate, cream and butter, sharpened with espresso and a touch of brandy.
Per serving£1.38
Total cost£5.50
Time13 min
Ingredients for 4
- 180 g dark couverture chocolate , 70 percent, single origin, chopped
- 160 ml double cream
- 40 ml whole milk
- 2 tbsp soft brown sugar
- 1 tbsp espresso , freshly brewed
- 30 g unsalted butter , cubed, cold
- 1 tbsp brandy
- 1 pinch flaky sea salt
Method
- Place the chopped couverture in a heatproof bowl.
- Gently warm the cream, milk, brown sugar and espresso in a saucepan, stirring until the sugar dissolves and the mixture steams.
- Pour the hot liquid over the chocolate, leave for a minute, then stir slowly from the middle until a smooth emulsion forms.
- Beat in the cold butter a cube at a time to build a glossy shine.
- Finish with the brandy and a pinch of flaky salt, and serve warm so it cloaks the back of a spoon.
The three ways, side by side
Budget
A quick cocoa-and-sugar syrup loosened with milk, ready in five minutes from store-cupboard staples.
Better
A proper ganache sauce of real chocolate melted into warm cream for a rich, silky finish.
Ultimate
A deep, dark couverture sauce built with single-origin chocolate, cream and butter, sharpened with espresso and a touch of brandy.