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Category: Sauces and condiments

Chocolate sauce

Chocolate sauce
Gina Ferazzi / Los Angeles Times

Watch rivulets of dark chocolate sauce pour down the curves of a scoop of ice cream or over the low cliffs of a raspberry tart and you get a hint of the transformative power of a good chocolate sauce. Thick ... Read more

Total time: 10 minutes | Makes 1 1/2 cups
Note: Use a chocolate with 70% to 75% cacao. The sauce can be stored tightly covered in the refrigerator for several weeks. To serve, heat it in a double boiler, stirring occasionally.
  • 1/2 cup heavy cream
  • Pinch of sea salt
  • 8 ounces chocolate, coarsely chopped
  • 2 tablespoons unsalted butter

Step 1In a medium heavy-bottomed saucepan over high heat, bring the cream, salt and one-half cup water to a simmer, stirring occasionally. Just before it starts to boil, turn off the heat.

Step 2Remove the pan from the stove and add the chocolate and butter, stirring constantly with a wooden spoon to incorporate. Keep stirring until the chocolate and butter melt and the sauce is perfectly smooth. Serve immediately, or reheat when ready to use.

Each tablespoon:
74 calories; 1 gram protein; 3 grams carbohydrates; 1 gram fiber; 7 grams fat; 4 grams saturated fat; 9 mg. cholesterol; 8 mg. sodium.
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