My dark chocolate sauce is really just a loose ganache, but I’m told by my husband that’s a super unappetizing description. Nevertheless, there you are. With all of the milk and cream, this sauce truly deserves to be called velvety.
I love it on my Caramel Belgian Waffles, but I’m sure you’ll find a million uses for it without a single hint from me. But if I was going to give you a hint, it would involve a slice of warm bread pudding and a scoop of rum ice cream.
This really isn’t the sort of sauce that takes to reheating, but if you must, do it very gently over the lowest flame (stirring constantly!) until just smooth.
This recipe yields about a cup of sauce.
Dark Chocolate Sauce
113g semisweet chocolate chips (I’m partial to Ghiradelli 60% dark)
a heavy pinch of salt
6g cocoa powder, sifted
58g heavy cream
61g whole milk
14g unsalted butter
Into a medium, heat-proof bowl, weigh chocolate chips, salt, cocoa powder, and sugar.
In a small saucepan, heat cream and milk until barely simmering, stirring constantly. The sugars in the milk want to stick to the bottom of the pan, so a heat-proof silicon spatula is your best friend here.
Immediately pour the hot cream into the bowl and whisk for ten seconds. Allow to stand for a minute and then whisk until smooth. Add butter, rum, vanilla, and whisk to combine.