Thursday, June 20, 2013

Home Made Chocolate Sauce

I have to go on record here, yup, I'm formally making a statement that I'm really not all that fond of chocolate.

There I said it.

Really, I can take it or leave it, and usually leave it.   Mainly cause the majority of the chocolate I taste is overly sweet, and I'm not too sure of milk chocolate anyway.   If I'm going to eat chocolate I want dark, rich, creamy, decadent chocolate.    And guess what?   I just found out how to make some.   I'm in trouble now.   sigh...

I also love a hot fudge sundae, mainly cause the chocolate used is rich, and creamy and not overly sweet.     Something about that warm, gooey chocolate cascading in voluptuous folds over some rich creamy vanilla ice cream.

We had a friend over the other night and she kinda challenged me.   She said that there could never be anything too chocolatey for her.   So, I decided to call her bluff.    I made some warm chocolate sauce that we spooned over some Rocky Road ice cream.   And guess what, it was GOOD!!!!  


I did google how to make something like that, and found a bunch of recipes online, and borrowed a little of this, a little of that.  And then just made it my own.

Here's the how to, and once I share this, I bet you never buy that stuff at the store again.    Unless of course you like it.   But you can save this recipe and make it for a special occasion if you want.   You know like, oh gee, it's Friday, or Saturday or Sunday or Monday or... 

Chocolate Sauce.

1 cup heavy cream
16 oz.  Semi Sweet Chocolate   I used Bakers chocolate because that is what I can get easily here.
1/4 cup Light corn syrup
1 tsp. Kahlua
2 teaspoons sugar (opt.)

Heat the cream in a pot, then add the corn syrup and the chocolate.   Take off the heat and let sit for a few minutes, let the chocolate start to melt into the cream.    As it softens, use a whisk and whisk it together until it comes together.  Add the Kahlua and whisk again.     Taste at this point and if you want it a little sweeter, add the sugar and whisk it together until the sugar has dissolved into the chocolate.  This  will thicken upon standing.    You can serve this either at room temperature or warm it a little in the micro wave before serving.



I've got all kinds of ideas on what I can use this stuff on.   I'm thinking a spread on chocolate cake, or maybe as a dip for cookies or fruit or even stirred into a glass of ice cold milk.

Go ahead and experiment on your own.

And don't blame me if this stuff is too addictive to have around the house.  

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

2 comments:

  1. Thanks for bringing this chocolate treat to the table, Sid. Cheers

    ReplyDelete
  2. You're welcome. I think I'm going to reserve this sauce for very special occasions, cause I can't seem to stay out of it. It was that good.

    ReplyDelete

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