Tuesday, August 14, 2001


although right now it's pouring -- total cats & dogs -- in general, it's still waaay too hot to bake. this means most of our chocolate desserts come in frozen forms. gelato, granita, sorbet, ice cream. . .

while i've given a recipe for a chocolate frozen dessert, what i haven't given, and which helps make these cold things special, is a nice fudge sauce. (note to my ayurvedic doctor -- look away! look away! i know you don't approve of eating too many cold foods! )

you can go to the grocery store, or worse, to some horrible overpriced place where they sell stale "gourmet chocolate" made with plenty of lecithin, and pick up some fancy ice cream toppings. don't! much better and so simple to make it yourself!

herewith, chocolate fudge sauce:

1/2 c. heavy whipping cream
1/4 c. (2 oz.) plugra/keller's european butter
1/4 c. superfine sugar
6 oz. high-quality chocolate of your choice (you know i'm going to say valrhona here, don't you? choose the percentage of chocolate that meet your sweet tooth; i'd use something in the 70% range myself), chopped
1 teaspoon neilsen-massey vanilla
2 tablespoons brandy or liqueur

because we have to melt the sugar in the cream, our usual microwave trick might not work so well. so place the cream and sugar into a saucepan and heat gently, stirring all the while until smooth, about 3 minutes. remove from heat. add the vanilla and stir. stirring off the heat, add the chocolate, and melt until smooth and completely combined. gradually stir in the brandy or liqueur of your choice. cool to room temperature; this keeps in the fridge for a nice amount of time, at least a week. drizzle over the frozen dessert of your choice!


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