Easy and decadent chocolate sundae sauce

This is the place for Forumosans to post recipes, cooking tips and culinary-related discussions.

Easy and decadent chocolate sundae sauce

Postby Typhun » 16 May 2012, 18:26

I had a sort of epiphany last week inspired by the presence of both ice cream and chocolate cake in my kitchen at the same time, but an absence of toppings.

Here's what happened next:

Dropped a overflowing tablespoon or so of liqueur into a bowl. (I used triple sec, but I think this should work equally interestingly with almost anything.)

Gently nuked it until it was hot enough to melt chocolate.

Dropped in a single square of the darkest chocolate I had on hand (in my case, the nicely priced 80% chocolate noir bars from Costco).

Stirred, melted, adjusted for consistency.

Results: die-for chocolate sundae sauce! So good, I decided right then I had to get the word out. :lick:

You might find you need to nuke a bit more if the chocolate doesn't melt the first time. Just be conservative, because the chocolate will start to re-congeal if it's heated too long.
Typhun
Grasshopper (cǎo měng)
 
Posts: 92
ORIGINAL POSTER
Joined: 10 Aug 2006, 12:17
Location: Taipei

6000




 
 
 x

Return to Food & Drink



Who is online

Forumosans browsing this forum: No Forumosans and 2 visitors

You can tap the Space bar to scroll down on a Web page one screenful. Add the Shift key to scroll back up.
More tips from David Pogue