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Warm Dark Chocolate Sauce This is a deep chocolate sauce that is smooth and delicious, and is a variation on the classic Ganache. It is a snap to make. The quality of this sauce is directly dependent on the quality of the chocolate you use, so don’t skimp here. Use it on any of the desserts in this issue, or for any other desserts you make. The sauce is really Ganache, and will thicken if left to cool. You can reheat the sauce many times, and it keeps well in the refrigerator for about two weeks. You can add a tablespoon or two of Kahlua, Framboise, Chambord, or any other liqueur of your choice to enhance the flavor. 6 ounces excellent quality semisweet or bittersweet chocolate (See Recommendations) Place the chocolate and cream in a microwave-safe container and microwave on high, uncovered, for one and one-half minutes. Remove the container from the microwave and stir the mixture with a wire whisk until it is perfectly smooth. Do not beat the mixture. Serve warm. If the sauce cools, microwave it again for 1 minute. Store unused sauce in a covered container in the refrigerator for up to two weeks.
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