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ISO Chocolate sauce recipe

Howard_2 Mar 3, 2012 10:17 AM

I'm looking for a recipe for chocolate sauce (e.g. to dress fruit) that contains sugar, water, unsweetened chocolate, and maybe anything else--but not corn syrup or milk.

Anyone have any ideas or personal knowledge?

  1. Emme Mar 31, 2012 10:15 AM

    i've got one that's like a chocolate syrup. it's easy to thicken up as well... it's dairy free and uses cocoa powder as a base... you could thicken with unsweetened chocolate and some extra butter...

    1. eLizard Mar 6, 2012 10:41 AM

      David liebovitz from the perfect scoop has a couple of great ones. one that tastes just like the sauce they pour over profiteroles at a brasserie here... i can dig it up if you'd like.

      4 Replies
      1. re: eLizard
        THewat Mar 30, 2012 08:43 AM

        eLizard, I'd love the Liebovitz recipe. I've been using this CI recipe, which has corn syrup:

        3/4 cup heavy cream
        3 tablespoons light corn syrup
        3 tablespoons unsalted butter
        6 ounces bittersweet chocolate

        Bring cream, corn syrup, butter & salt to boil in small saucepan over med-high heat. Off heat, add chocolate & swirl. Cover pan & let stand until chocolate is melted. Uncover & whisk to combine.

        1. re: THewat
          Hank Hanover Mar 30, 2012 09:30 AM

          The corn syrup is to sweeten the bittersweet chocolate.

          By the way, your recipe is a standard ganache recipe. It would soilidify in the fridge. I assume you serve your sauce warm.

          1. re: THewat
            eLizard Mar 30, 2012 02:49 PM


            it's on page 164.....

            1. re: eLizard
              THewat Mar 30, 2012 03:55 PM

              Thanks. Boy those seem like they would be very sweet.

        2. Hank Hanover Mar 6, 2012 10:13 AM

          Chocolate Sauce

          4 oz Semi-sweet Chocolate*, chopped
          3 fl oz Liquid**
          3 tablespoons Butter, cool, in small pieces
          ½ teaspoon vanilla extract

          1. Melt chocolate in the microwave using 30 second bursts and stirring between bursts.
          2. Stir in the butter.
          3. Stir in the liquid and vanilla.

          *You can use bittersweet but may have to add sugar. I can see no reason why you couldn't use white chocolate if you like.

          **Liquid can be water, coffee, milk, cream, liqueur, fruit brandy or even whisky, etc..
          You could also add Loran flavor oils (a drop or two). Raspberry, orange or almond liqueur and a drop or two of the corresponding flavor oil will make a very nice, bold sauce.

          1. Chocolatechipkt Mar 6, 2012 08:48 AM

            Is other dairy (like butter) ok?


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