Teh Awesome Chocolate Sauce

Step 5 Sweeten and serve

Now mix in your sweetener to taste.

As mentioned, I like maple syrup, and it mixes better and quicker than granulated sugar. Honey is also good. But if sugar's what you've got, throw it on in.

Notice I'm not giving quantities, because it's all about what tastes right for you, and it also depends on your chocolate. I'm using 99% dark chocolate here, so that means you need more.

Serve over ice cream. Or cake. Or apple pie. Or cardboard, for that matter. It makes everything taste awesome. Put it in the fridge; it'll last for ages -- Scott claims 3 weeks. Just turn down those marriage offers. Ain't no basis for a long-term relationship, y'know.

Comments

[simpsonj3]

I think your ratio for milk:chocolate is off a bit. Other recipes I've found for ganache (which is essentially what you're making here) call for 9 oz chocolate to 1 cup of liquid (usually just heavy cream). Really it will just make it thicker.

[Thoth]

Nice but I don't see/understand the reason for pre-melting the chocolate before mixing with the warm milk & cream mixture. When you make a chocolate ganache (similiar to your sauce); you pour the warmed milk mixture over the chopped chocolate and butter. The heat of the milk is enough to melt the chocolate and with some stirring you get a nice smooth mixture.