chocolate sauce calls for more than just heating up
chocolate and is a recipe that appeals to the novice
sauce appeals to the novice cook. It seems so simple. Just
warm chocolate. Right?
good chocolate sauce calls for further refinement. I started
this project young, which might explain my early mistakes:
Cocoa powder. Corn syrup. What did I know?
moved on to better chocolate, to heavy cream, to whisking
and warming with whiskey. I managed good chocolate sauce.
Not great chocolate sauce.
one night my friend Carbery served fantastic chocolate
sauce. Not thin, like the canned drizzle. Not thick, like
bottled fudge. Just luscious.
recipe called for egg yolks and for lots of butter, neither
of which should have come as a surprise. Butter and yolks
emulsify into many an esteemed sauce: hollandaise, Bearnaise,
lemon curd. Why not chocolate? It always counts as classic.
10 minutes / Cook: 10 minutes / Makes: About 2 cups
cup light cream
ounces unsweetened chocolate, chopped
ounces semisweet chocolate, chopped
stick (1/2 cup) unsalted butter, cut up
teaspoon vanilla extract
Prep: Slide yolks into a small bowl. Whisk briefly. Keep
Boil: Pour cream into a medium saucepan. Stir in sugar. Heat
to a boil. Slide in both types of chocolate. Reduce heat to
medium-low. Cook, stirring, until smooth, about 3 minutes.
Temper: Whisk 2 tablespoons of the chocolate into the yolks.
Whisk these tempered yolks back into the pan of chocolate.
Cook, whisking, 1 minute. Pull pan off heat. Stir in butter.
Strain: Use a soft spatula to press sauce through a
fine-mesh sieve into a clean bowl. Stir in vanilla. Lavish
over ice cream.
Adapted from a recipe passed along by my friend Carbery, who
got it from her sister, who picked it up on a baby-sitting
job in the neighborhood.