Hot chocolate sauce
For ice creams, waffles, pancakes, crepes or even profiteroles
Published originally on my blog on 16 May 2012
On Friday night, I made ice cream. Well, I say Friday night but I started at around eleven-thirty so I guess, technically, it was Saturday morning when I finished. I know not many people make ice cream in the middle of the night but when a craving hits, I get a little nuts.
See, on Thursday I shared with you this strawberry ice cream and when I actually posted it, S and I had already finished that batch. When Friday evening came around, after a light dinner, we started thinking of said ice cream. We even sat on the couch, opened up S's laptop and stared at the photographs, something I don't do often, just so you know. Our craving was reaching dangerous levels.
I needed to take matters into my own hands. I had the strawberries, I had the icing sugar, I had the milk, I also had that glare in my eye which indicated I had the right amount of crazy, so I went for it. I even had the energy to cut up some fresh strawberries to put in there. I told you they're a great addition. Just make sure you don't cut them too big, like I did—I mean, c'mon, what do you want from me, it was midnight by that time—, teeny tiny is what you want, otherwise when they freeze, they'll be impossible to bite into.
At around one o'clock in the morning, we had our soft-serve ice cream. No time to freeze it properly as you can imagine, but oh boy was it perfect with that mousse-like texture. Strawberry ice cream cravings were instantly cured and we went on to watch another episode of In Treatment.
The next day, I started on part two of this ice cream saga. Because I'm not that crazy as to make a hot chocolate sauce in the middle of the night. No, I made this the next day.
I promised you I was going to share with you a chocolaty accompaniment for the strawberry ice cream and I always keep my promises.
It's a rich, velvety hot chocolate sauce that you can use not only on top of your favorite icy treat but also waffles, crepes or even profiteroles and meringues. It has an intense chocolate flavor due to the high percentage of cocoa solids in the chocolate (I only use the bitter stuff, 70% cocoa solids) and it's incredibly smooth and creamy. I don't think there's much more you can ask from a chocolate sauce, no?
Hot Chocolate Sauce
This is a pretty straightforward recipe but it makes quite a lot of sauce. It's best served the moment you prepare it but I found that if you keep it in the fridge, you can scoop out a little to feed those late-night chocolate cravings. It tastes kind of like dense mousse.