Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Ultimate Chocolate Sauce

From the book Green & Black’s Organic Ultimate Chocolate Recipes by Micah Carr-Hill

Yield

1 cup

Introduction

The beauty of this sauce is that the balance of ingredients means that it can be used hot (freshly made), cold (direct from the fridge), or any temperature in between. If used from the fridge, it just needs a good stir to get moving and make it pourable. Like all good food, it’s also incredibly simple and relies on tasty, honest ingredients.

Ingredients

	½	cup heavy cream
	¼	cup whole milk
	3½	oz. chocolate (70 percent cacao), broken into pieces

Steps

Pour the cream and milk into a small saucepan and bring to a boil.
Remove from the heat, add the chocolate, and whisk until smooth and all the chocolate is melted.
Serve hot, warm, at room temperature, or cold from the fridge.

This content is from the book Green & Black’s Organic Ultimate Chocolate Recipes by Micah Carr-Hill.

The Culinate 8

Sauce a lot

Dips, drizzles, syrups, and other gooey delights

Intensely Chocolate

Salted Caramel-Bittersweet Chocolate Sauce

Chez Panisse Café Cookbook

Lindsey’s Chocolate Cake with Sicilian Sabayon

Culinate Kitchen

Basic Butter Frosting

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.