Chocolate Sauce
Chocolate sauce, ideal with whipped cream. Refrigerate for 3–4 days.
Ingredients
chocolate (50% cocoa solids, finely chopped)
40 g
heavy cream
20 g
whole milk
20 g
maltose
10 g
Instructions
1
Melt the Chocolate
Place the finely chopped chocolate in a container and heat it over a bain-marie.
2
Boil the Liquid
Put the heavy cream, whole milk, and maltose in a small saucepan and bring to a boil.
3
Combine
Pour the boiling liquid over the chocolate and mix until smooth.
4
Cool
Cool to about body temperature (34°C–36°C), or until the mixture reaches a thick consistency.
