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Jacques Torres's Chocolate Sauce



"There's nothing better than a good friend, except a good friend with CHOCOLATE."
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Chocolate Sauce

Dessert Circus: Extraordinary Desserts You Can Make at Home
Dessert Circus:
Extraordinary Desserts
You Can Make at Home

by Jacques Torres, 1998, William Morrow and Co.

2 2/3 cups (23.5 ounces; 675 grams)

”Everyone loves chocolate sauce and it is easy to please with this recipe. Taste is
its most important aspect, so it is imperative to use the best-quality bittersweet chocolate. I usually use a European bittersweet chocolate like Callebaut from Belgium. A lesser-quality chocolate will produce a sauce with inferior flavor.
The deep chocolate flavor of this sauce will satisfy even the toughest chocoholic.
It is great to make in batches to give away as gifts, and it makes a wonderful hot fudge sauce that hardens to a chewy texture when poured over ice cream.
Make this sauce a staple in your refrigerator.”

Generous 1 cup (8.8 ounces/250 grams) whole milk
10.5 ounces/300 grams bittersweet chocolate, chopped
Generous 1/2 cup (4.4 ounces; 125 grams) heavy cream
2 tablespoons (1 ounce; 30 grams) unsalted butter
1/4 cup + 2 tablespoons (2.5 ounces; 75 grams) granulated sugar

Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When the milk boils, remove it from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring
into the edge of the saucepan to combine. The ganache should be homo-genous and smooth. Set the ganache aside.
In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter,
and sugar. Place the saucepan over medium-high heat and bring to a boil,
stirring occasionally. The butter should be completely melted and the sugar
completely dissolved. Once the mixture has come to a boil, pour the cream
into the warm ganache.
Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing at room temperature before storing in the refrigerator. When cold, the chocolate sauce will become thick enough to be scooped with a spoon.
One of the wonderful qualities of this sauce is that it can be reheated when-ever needed. If using a microwave, simply place the chocolate sauce in a
microwavable bowl and heat it at medium-high power in 30-second inter-
vals until it becomes liquid. On the stovetop, place it in a heavy-bottomed
saucepan over medium heat and stir occasionally until it becomes liquid. If
you store it in a squeeze bottle, you can easily drizzle it over a dessert or
decorate a plate. It will keep in the refrigerator for up to three weeks. It
can also be frozen for up to two months if stored in an airtight container,
to be kept on hand for a last-minute dinner party. Thaw in the refrigerator
and heat as described above until liquid.

Featured Archive Recipes:
Jacques Torres' Chocolate Soup
Jacques Torres' Soft Chocolate Caramels
Jacques Torres' Crème Anglaise
Seven Scrumptious Chocolate Sauces

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