A chocolate sauce is a classic staple that everyone should have in their arsenal. ICE’s Culinary Arts and Pastry & Baking Arts students make this warm chocolate sauce recipe from ICE Director of Pastry & Baking Arts Nick Malgieri to serve with profiteroles, but this easy and delicious sauce is great whenever a dessert needs a touch of something rich and creamy on top. It goes perfectly with ice creams and frozen desserts as well as soufflés or any warm desserts.
1/2 pint heavy cream
3 ounces granulated sugar
3 fluid ounces light corn syrup
12 ounces bittersweet chocolate, cut into 1/4-inch pieces
Pinch of salt
2 teaspoons vanilla extract or strong liquor such as rum or brandy
Combine the cream, sugar and corn syrup in a saucepan and place on low heat.
Bring to a boil, stirring often.
Remove from the heat and add the chocolate and shake pan to submerge the chocolate in hot liquid. Let stand for 3 minutes, or until the chocolate has melted, then whisk until smooth.
Whisk in salt and vanilla. Cool to room temperature.
Store the sauce in a tightly covered jar in the refrigerator up to a week. Reheat over simmering water before serving.