For those who like their chocolate sauce rich and thick, this sauce has more body than the Bittersweet Chocolate Sauce (page 243), courtesy of a modest amount of cream. It is particularly appealing when served side by side or gently swirled with White Chocolate Sauce (below) as an accompaniment to wedges of chocolate cake.
Recipe information
Yield
makes about 2 cups (500 ml)
Ingredients
Preparation
Step 1
In a medium saucepan, combine the chocolate, water, and cream. Warm over low heat, stirring gently until the chocolate is melted and the sauce is smooth. Remove from the heat and stir in the whiskey, rum, or Cognac. Serve the sauce warm.
Storage
Step 2
This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm before serving.
Variation
Step 3
For a slightly richer sauce, stir in 2 tablespoons unsalted or salted butter, at room temperature, along with the whiskey, rum, or Cognac.
