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Chocolate Sauce Recipe
Very good warm with Steamed Chocolate Pudding, the coffee will be unnoticeable, but will accentuate the flavour of the chocolate.
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A 200gr bar of Plain Chocolate – the higher its cocoa solids content the better
1 teaspoon (5ml) instant Coffee
½ pint/400ml Single Cream
- Break the chocolate into chunks, and put it into saucepan with half the cream and the coffee.
- Heat very gently until the chocolate melts, stirring occasionally. It's important that this isn't hurried as too fierce a heat will make the chocolate bitter.
- Remove from the heat, and blend in the remaining cream.
Serve hot, or leave at room temperature if required cold. This sauce can be refrigerated, but will solidify, so extreme care and constant stirring is needed when reheating.
For Chocolate Orange Sauce, add 2 tablespoons (30ml) of Grand Marnier when melting the chocolate. Cointreau will not produce the same result.