Tuesday, May 3, 2011

Bittersweet Chocolate Sauce by Pierre Hermé

Makes about 1½ cups (525g)

4½ ounces (130g) bittersweet chocolate, preferably Valrhona Guanaja,(or any brands, which contain 70% of cocoa mass) finely chopped
1 cup (250g) Water
½ cup (125g) heavy cream
⅓ cup (70g) sugar

Place all the ingredients in a heavy-bottomed medium saucepan and bring to the boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring frequently with a wooden spoon, until the sauce thickens very slightly and coats the back of the spoon. (Alternatively you can use the draw-a-line test: Dip the spoon into the sauce and draw your finger down the back of the spoon - if the sauce doesn’t run into the track created by your finger, it’s done.) This can take 10 to 15 minutes and shouldn’t be rushed. Use the sauce immediately, or allow it to cool, then chill until needed. Reheat the sauce in a bowl set over a saucepan of simmering water or in a microwave oven.

Recipe is from DailyDelicious.

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