Chocolate Sauce for Ice Cream
This wonderful chocolate sauce has rich chocolate flavor and the perfect consistency, and it couldn't be easier to make. Don't miss it.
Calories: 11kcal
Ingredients
- 1 cup (237 ml) heavy cream
- ½ cup (118 ml) light corn syrup
- 8 ounces (227 grams) bittersweet chocolate
- 1 teaspoon (5 ml) vanilla extract
- ⅛ teaspoon fine sea salt
Instructions
- In a small pot, warm the cream and corn syrup over medium heat until simmering.
- Simmer for two minutes, then remove from heat.
- Off the heat, add chocolate chips, vanilla, and salt.
- Let sit for two minutes.
- Stir gently but thoroughly to emulsify. I like to start stirring from the center and gradually work my way out to incorporate all the chocolate into the cream mixture.
- Let cool to just slightly warm, or all the way to room temperature, before using. Sauce thickens up nicely as it cools.
Notes
- Good-quality bittersweet chocolate makes the sauce taste great. You can use chips, bars, or wafers.
- Chocolate sauce will keep well in an airtight container in the fridge for two weeks. Reheat briefly in the microwave, stirring frequently.
Nutrition
Serving: 1 | Calories: 11kcal | Carbohydrates: 1g | Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Sugar: 1g