Chocolate Sauce Recipe
User Reviews
5.0
24 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 people
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Calories
116 kcal
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Course
Condiments
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Cuisine
French
Chocolate Sauce Recipe
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Easy chocolate sauce recipe made with milk, cream, chocolate and a touch of vanilla. Best made with good, bittersweet dark chocolate with a minimum of 65% cacao. Typically thinner in France, it's ideal to accompany classic French desserts.
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Ingredients
- 150 ml (5 floz/¾ cup) whole milk
- 100 ml (3.5 floz/ ½ cup) whipping/heavy cream 30% fat (crème fleurette in France)
- ¼ teaspoon vanilla powder or extract
- 100 g (3.5oz /½ cup) dark, bittersweet chocolate min. 65% cacao, broken into pieces
- 1 tablespoon caster (superfine) sugar optional (to personal taste, depending on chocolate used)
- pinch salt fleur de sel (Maldon or Celtic sea salt)
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Instructions
- Heat together the milk and cream in a saucepan over a medium heat with the vanilla until nearly boiling.
- Turn off the heat, add the dark chocolate pieces and salt. Whisk until the chocolate sauce is smooth.
- Although optional, depending on the chocolate used, taste test and add a little sugar if necessary.
Notes
- To serve: best on ice cream (such as chestnut vanilla ice cream), profiteroles, thin French pancakes (crêpes), chocolate crêpes and Poire Belle Hélène.
- Storage: keep the cooled sauce covered in the fridge for a week, ideally in a sealed jam jar. Also freezes well (defrost first before using). Reheat gently - either a few seconds in the microwave or directly in the jar in a pan of simmering water.
- Nutrition per 58g serving: 3 g protein; 5g carbohydrates; 9g lipids; Glycemic Index: 1
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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