I have a problem.
What is that problem, you ask? The fact that I can rarely follow a recipe to the letter. I don’t know what it is, but I always find myself tinkering, trying to get the flavours adjusted to my tastes rather than trusting the person who wrote the recipe to begin with. And this happened yet again with my search for a recipe for chocolate sauce.
Rich chocolate sauce drizzled on ‘ice cream’
A few months back I was in desperate need of a chocolate hit, but looking through my cookbooks for a chocolate sauce recipe revealed that every single one asked for cream. The problem? I had no cream, and was not about to walk through the pouring rain to try and acquire some (yes, I’m 25 and I’m still on my learner’s permit! Just don’t ask how long I’ve been on it for…).
What happens when your cookbooks fail you? Why, you turn to your fellow food bloggers, of course! I started trawling through site after site, but my desperation only increased as I couldn’t find a recipe for a rich, thick sauce that would be sufficiently decadent without the cream factor.
However, as luck would have it, the very last site that I looked at had exactly what I was looking for! The talented David Lebovitz posted a recipe for a chocolate sauce that featured neither butter nor cream and was just as rich and glossy as one that did!
Profiteroles drowning in chocolate sauce – a match truly made in heaven
Super excited, I immediately printed it out and raced off to the kitchen to give it a whirl. All my ingredients in the pot, I started stirring and stirring, watching excitedly as it started to come together into a dark, shiny liquid. However, (and this is where my inability to trust even someone as talented as Mr. Lebovitz comes in), it remained thin and watery, and so I started to panic. I reread the instructions and I had followed them to the letter.
Knowing from my ample experience with making chocolate ganache, I knew that adding more chocolate would make it thicker, so I doubled the chocolate content and watched with satisfaction as it thickened up beautifully. Unfortunately, I’d forgotten that chocolate also thickens as it cools, so the next day when I went to sample my new sauce, I found that it had thickened up more than I had expected. This isn’t a bad thing – in fact, when chilled this sauce becomes thick enough to ‘spread’, and if you want something thinner you can give it a quick zap in the microwave to warm it up again
It is a VERY good recipe, and I actually prefer it to ganache as it has all it’s richness without the throat-clogging creaminess that ganache does Give it a try next time you need a chocolate sauce recipe, I guarantee that you’ll be sneaking spoonfuls out of the fridge when you think nobody’s looking
Creamless Chocolate Sauce
(accidentally adapted from David Lebovitz’s recipe)
1 cup water
1/3 cup caster sugar
1/3 cup light corn syrup
3/4 cup unsweetened cocoa powder
110g good quality dark chocolate, roughly chopped
1. Put the water, sugar, corn syrup and cocoa powder into a saucepan and whisk it till combined.
2. Place the saucepan over medium heat and once it begins to boil, turn the heat off and add the chocolate, stirring till it has completely melted. Allow to cool slightly to thicken up.
Serve this sauce warm for something that you can drizzle, or cold if you want to dollop or spread it Either way, it tastes delicious!
[tags]chocolate sauce, chocolate, david lebovitz, recipes, dessert, sweets[/tags]