This is a thin bittersweet chocolate sauce that is a fine mate for several of our ice creams and the perfect partner to our Fresh Ginger Ice Cream. It is easy to make and will store indefinitely in the freezer.

Ideal serving consistency is warm, not hot. Different temperatures have their defenders, but you don’t want to melt the ice cream.

Extra-rich milk is just that. If unavailable in your market, simply use whole milk. The taste and consistency will be a bit lighter, but that’s fine.

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Ingredients

  • 10 ounces semisweet chocolate, chopped into bits ( cups)
  • 1 cup extra-rich milk
  • ¼ cup plus 2 tablespoons unsweetened cocoa

Method

  1. Place the chocolate bits in a heatproof bowl. Place a fine-mesh sieve alongside.
  2. In a small heavy saucepan, bring the milk to a scalding near-simmer over moderate heat. Remove the pan from the heat and whisk in the cocoa.
  3. Immediately pour the milk mixture through the sieve into the bowl with the chocolate bits. If there are any cocoa lumps in the sieve, press them through with a spatula, dunking the sieve into the hot liquid to help them dissolve. Scrape the sieve clean, then whisk the milk mixture to melt the chocolate bits. You should have a smooth sauce that is the consistency of a light cream soup.
  4. For best flavor and texture, leave the sauce uncovered for several hours at room temperature. It will thicken and the flavor will round a bit.
  5. Let the sauce cool completely, then seal and refrigerate for several days or freeze indefinitely. (Even frozen, it remains soft enough to scoop.) To reheat for serving, melt over low heat in the top of a double boiler, stirring just until warmed through and fluid.
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