30 minutes
A rich and luscious sauce made with extra bittersweet chocolate and creamy caramel.
Extra Bittersweet Chocolate (75%), finely chopped
0 oz
cups
cups
cups
1. Prepare the Chocolate
Place the finely chopped chocolate into a medium-sized heatproof bowl.
2. Dissolve the Sugar
Combine the sugar and water in a medium heavy-bottomed saucepan and stir until the sugar is evenly moistened. Cook over medium heat, stirring just until the sugar dissolves completely.
3. Cook the Caramel
Continue cooking without stirring. Swirl the pan occasionally to ensure even caramelization. Watch for the mixture to turn a golden amber color.
4. Add the Cream
Remove the pan from heat and carefully whisk in the heavy cream. Be prepared for the mixture to bubble up vigorously.
5. Dissolve Hardened Caramel Bits
Return the pan to low heat and stir until any hardened caramel bits have dissolved, resulting in a smooth mixture.
6. Combine with Chocolate
Pour the hot caramel cream over the chopped chocolate in the bowl. Stir until the chocolate is completely melted and the mixture is smooth and glossy.
7. Store and Reheat
Refrigerate the sauce for up to one week. If needed, reheat it gently in a metal bowl over barely simmering water to restore its silky texture.
Finish the sauce with a good pinch of flaky sea salt like Maldon or fleur de sel. The salt not only cuts through the sweetness but also amplifies the chocolate flavor.
. Follow the core recipe. . Finish with a generous pinch of flaky sea salt to balance the sweetness and add a trendy gourmet touch.
Add a shot of espresso or a teaspoon of instant espresso powder to the caramel mixture before incorporating the chocolate. The coffee flavor will enhance the depth of the chocolate and add a sophisticated twist.
. Stir in a shot of strong espresso or a spoonful of instant espresso powder with the chocolate. . This is perfect for drizzling over coffee-flavored desserts or adding a mocha twist to brownies.
. Combine sugar and water to make a caramel. . Carefully add in heavy cream and butter. . Stir in bittersweet chocolate until smooth.
Use high-quality bittersweet chocolate with at least 60-70% cocoa content for a deep, complex flavor.
Add a pinch of fine sea salt or kosher salt, espresso powder, a splash of liquor, or vanilla extract to enhance and deepen the flavors.
Cook the sugar on medium heat without stirring, swirling the pan instead, and use a candy thermometer to reach the perfect amber hue at around 350°F (177°C).
Remove the caramel from heat before adding chopped chocolate, stirring gently until smooth and glossy.
Use a pot with high sides and add room-temperature cream slowly while whisking constantly to prevent bubbling over.
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