Chocolate Sauce
Editor's note: The recipe and introductory text below are excerpted from Thomas Keller's Bouchon.
A straightforward ganache—chocolate and cream — with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily for consistency. The chocolate sauce is only as good as the chocolate you use, so use the best you can.
4.8
(22)
Recipe information
Yield
Makes about 2 cups
Ingredients
8 ounces semisweet chocolate, such as Valrhona Equatoriale, finely chopped
1 cup heavy cream
1/2 cup light corn syrup
Preparation
Step 1
Place the chocolate in a metal bowl.
Step 2
Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer. Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine. Allow the sauce to cool slightly, then pour into a bowl or other container. (Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.)
Step 3
To serve, warm the sauce gently in the top of a double boiler or in the microwave.
