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Sauce Chocolat

Stir using a whisk the chocolate mixture constantly over medium heat.
Sauce chocolat. Faire fondre le chocolat au bain marie avec l eau sur feu doux il ne faut pas laisser bouillir. In a large heavy saucepan melt butter and chocolate. Add the sugar cream and corn syrup.
Chocolate syrup is also used to top puddings and cakes. Add the butter in the same way. Whisk in the remaining milk and bring the mixture to a boil over medium high heat stirring occasionally.
With a whisk stir until the chocolate is melted. Conserver au bain marie jusqu au moment de servir. Bring to a boil stirring constantly.
Steps to make it. Serve at room temperature or refrigerate and reheat just before serving outstanding with dessert maki see recipe. In a saucepan over medium heat bring the milk cream and corn syrup to a boil.
Remove the sauce from the heat and add the vanilla extract. Immediately remove from the heat and stir in 1 tsp of butter until it s melted. Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth see step by step.
Lorsque la préparation est assez lisse ajouter la crème fraîche. Let the chocolate sauce cool completely for several hours stirring occasionally. The timer on the stove comes in handy for that.
Source : pinterest.com