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Chocolate sauce: any occasion is good to prepare it


Chocolate sauce

Chocolate sauce is a simple accompaniment sauce perfect for any occasion. To prepare it, 3 ingredients and less than 10 minutes are enough.

Chocolate sauce is a basic pastry preparation, perfect to accompany an infinite number of desserts . Due to its fluid consistency, it can in a certain sense be compared to the classic chocolate toppings with the only difference that, by preparing it at home, we will be able to choose exactly not only which chocolate to use, but also how thick it should be.

Usually, dark chocolate sauce is prepared because with its not excessively sweet flavor it lends itself well to other desserts, such as panna cotta, or to decorate desserts on a plate. But nobody forbids you to use milk or white chocolate to create equally delicious variations. Another small simple change to implement concerns the fluidity of the sauce: prepared with cream it will be firmer, with milk more liquid. In short, you have understood that it is really one of those recipes to write down!

Chocolate sauce
Chocolate sauce

How to prepare the chocolate sauce recipe

  1. First, chop the dark chocolate with a knife.
  2. In a saucepan, heat the milk over medium heat, without letting it boil.
  3. As soon as the first bubbles begin to form on the surface, remove it from the heat.
  4. Add the dark chocolate and mix, putting back on the heat, until it has melted.
  5. The last ingredient to add is butter , it will make the sauce shiny. Add it to the cream, stirring until it melts.
  6. You can serve your chocolate sauce hot, warm or cold.

As mentioned in the introduction, in a completely analogous way you can make a milk or white chocolate sauce or obtain a thicker version by replacing the milk with cream. Alternatively, you can opt for a chocolate ganache , which is equally simple and delicious.

storage

This sauce tends to harden when placed in the refrigerator. Therefore our advice is to prepare it not too early and keep it at room temperature .


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