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REC: Julia Child's Chocolate Sauce. I spent yesterday making chocolate crepes at a high school

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Joined: Dec 14, 2005


Posted to Thread #1571 at 2:54 pm on Apr 23, 2006

"Multicultural" fair. Julia's sauce made it easy. It's velvety smooth and very chocolatey--so much better than the bottled stuff.

For about 2-1/2 cups

2/3 cup white corn syrup
2/3 cup water
1/2 cup unsweeteded cocoa powder
1-1/2 cups sugar
2 oz. (2 squares) unsweetened baking chocolate, chopped
6 Tbs. unsalted butter
1/2 cup heavy cream
A big pinch of salt
2 tsp. pure vanilla extract

Boil the corn syrup in a small saucepan for a minute or two, until it forms heavy strands as you drop it off a spoon. Remove from heat and stir in the water.

Seive the sugar and cocoa together and whisk them in. Simmer, stirring, for several seconds, until you are sure the sugar has dissolved completely--important since undissolved sugar will cause the saice to crystallize later. Add the chocolate and simmer, stirring, until melted. Blend in the butter and cream. Bring to the full boil for 15 seconds. Remove from heat and blend in the salt and vanilla.

Serve warm, or store in a covered jar in the refrigerator. Place the jar in a pan of simmering water to reheat.

From "The Way to Cook"

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