Chocolate sauce

Chocolate sauce

By
From
Botanical
Makes
500 ml
Photographer
William Meppem

Ingredients

Quantity Ingredient
225g good-quality bitter cooking chocolate
150ml milk
2 cinnamon sticks
50ml dark rum
30g sugar
25ml pure cream
30g butter

Method

  1. Melt the chocolate in a bain marie over a low–medium heat.
  2. In a separate saucepan gently bring the milk to the boil with the cinnamon, rum and sugar.
  3. Remove melted chocolate from heat and pour in the hot milk, stirring to combine. Whisk in cream and butter until completely absorbed. Pass sauce through a sieve into a suitable container. Refrigerate for up to 1 week.

Chef’s note

  • You can remove the rum and flavour this chocolate sauce with your favourite liqueur, if you wish.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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