Easiest Chocolate Sauce
Published January 11, 2014
Karsten Moran for The New York Times
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup milk
2 cups chopped semisweet chocolate
Nutritional analysis per serving
39 grams carbs; 4 milligrams cholesterol; 302 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 19 grams fat; 3 grams fiber; 24 milligrams sodium; 4 grams protein; 33 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan or in the microwave, melt together 1 cup milk and 1 cup chopped semisweet chocolate. Remove from the heat and add another cup of chocolate; stir until the chocolate is melted and the mixture is thickened and slightly cooled.
Private Notes
Comments
I prefer making this with 1/2 & 1/2, and add a pinch of salt, a tsp of vanilla extract, & a couple tablespoons of Lyle's Golden Syrup in lieu of corn syrup, as my daughter has a corn allergy. It makes for a really smooth and delectable syrup.
Ran a bit low on good semi-sweet chocolate so ended up tossing in random chocolate products, including caramel and liqueur-filled ones (it was just after Christmas so plenty of that around). The sauce proved resilient to muddling and came out great. Might actually be a great use for excess chocolate. :P
It is easy and works beautifully. I used Scharffen Berger chocolate and shaved it with a chef's knife first, which facilitated the melting and mixing.
This was great! I prefer to weigh ingredients whenever possible and was nervous about the "2 cups chopped". But I just channeled Mark Bittman in the kitchen (I've seen several of his videos) and went with an energetic chop, not overly fussy. Ended up adding some sugar. For the record, I used 4.5 oz of 70% cacao from Captain Cook, Hawaii (amazing stuff!). Served the sauce over coconut gelato with some bananas slices and topped with chopped macadamia nuts. A big hit with everyone!
@Maggie You can change the measurement method if you are using your phone for this. At the upper right corner of the ingredients list is a ruler. Hit that. Choose Metric. Voilà! I use this switcheroo with nearly every recipe, but mostly the dry ingredients.
Can I make it ahead and keep in the refrigerator for 2-3 days?
Yeah but you should reheat in a sauce pan while whisking often to keep it from splitting
Great choclate sauce best I have had