15 minutes
This chocolate sauce combines the intense flavor of extra bittersweet chocolate with a smooth caramel base, perfect for drizzling over desserts.
Extra Bittersweet Chocolate, finely chopped
0 oz
cups
0.25 fluid ounces
0.25 fluid ounces
1. Prepare Chocolate
Place the finely chopped extra bittersweet chocolate into a medium heatproof bowl, ready for the caramel.
2. Make Caramel
In a medium heavy-bottomed saucepan, combine the sugar and water. Stir over medium heat until sugar dissolves. Cook without stirring, swirling the pan occasionally, until the mixture reaches a rich golden amber color.
3. Combine Cream
Remove from heat and carefully whisk in the heavy cream. Return to low heat and stir until the caramel dissolves into the cream completely.
4. Finalize Sauce
Pour the caramel cream over the chopped chocolate in the bowl. Stir gently until the chocolate melts completely and the sauce is smooth and glossy.
5. Serve or Store
The chocolate sauce is ready to enjoy. It can be refrigerated for up to a week and reheated over simmering water until warm and pourable when needed.
Opt for the best quality chocolate you can find with a high cocoa content for a significant difference in flavor.
Gently melt chocolate using a double boiler to avoid scorching and ensure even melting.
Make sure all utensils and bowls are completely dry to prevent the chocolate from seizing.
Use warmed heavy cream to enrich the sauce's texture without causing the chocolate to seize.
Keep the heat low and stir consistently to prevent the chocolate from burning.
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