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Epicurious

Rich Chocolate Sauce

For those who like their chocolate sauce rich and thick, this sauce has more body than the Bittersweet Chocolate Sauce (page 243), courtesy of a modest amount of cream. It is particularly appealing when served side by side or gently swirled with White Chocolate Sauce (below) as an accompaniment to wedges of chocolate cake.

Recipe information

  • Yield

    makes about 2 cups (500 ml)

Ingredients

12 ounces (340 g) bittersweet or semisweet chocolate, chopped
3/4 cup (180 ml) water
3/4 cup (180 ml) heavy cream
2 teaspoons whiskey, rum, or Cognac

Preparation

  1. Step 1

    In a medium saucepan, combine the chocolate, water, and cream. Warm over low heat, stirring gently until the chocolate is melted and the sauce is smooth. Remove from the heat and stir in the whiskey, rum, or Cognac. Serve the sauce warm.

  2. Storage

    Step 2

    This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm before serving.

  3. Variation

    Step 3

    For a slightly richer sauce, stir in 2 tablespoons unsalted or salted butter, at room temperature, along with the whiskey, rum, or Cognac.

Cover of David Lebovitz's Ready for Dessert featuring plates of cookies and a glass of milk.
Reprinted with permission from Ready for Dessert: My Best Recipes, copyright 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved. Buy the full book at Amazon or Bookshop.
TagsSauceCognacBrandyAlcoholBeveragesRumWhiskeyChocolateGluten FreeNut FreeVegetarian5 Ingredients or FewerMeal PrepEasySimmerCookbooks
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