Saturday, July 29, 2006

Hot Chocolate Sauce Recipe

We served this quick and easy sauce with squares of macadamia brownies and scoops of vanilla ice cream. The finishing touch was a swirly chocolate decoration.

3/4 cup (188ml) thickened cream (35 to 40 percent fat)
190g chocolate (we use a combination of dark and milk eating chocolate)

Warm chocolate and cream in a small saucepan over very low heat, stirring occasionally. When chocolate is melted and mixture is smooth, remove from heat and pour over dessert. Any extra sauce can be stored in the freezer and melted over low heat before serving.


Anonymous Anonymous said...

this was great with my brownies! however i found it was better to heat the cream first, then add the chocolate. the heat of the cream melts the chocolate, and you can get a thicker sauce that way!

2/11/08 2:51 pm  
Anonymous Anonymous said...

Would I be able to adjust this recipe to make a really thick sauce, like the chocolate sauce on a Mcdonalds sundae?

29/11/08 12:11 pm  
Blogger Amanda and Debbie said...

You could use less cream to make a thicker sauce. But the sauce won't be much like McDonald's hot fudge topping as their topping contains mostly sugar, water, glucose, milk powder, oil and cocoa.

3/12/08 9:26 pm  

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