This silky rich sauce goes well over all kinds of desserts -- cakes, ice cream, puddings & custards as well as cooked fruits! The recipe was found in the 2005 cookbook, Get Saucy.
- 3⁄4 cup heavy cream
- 1⁄4 cup light corn syrup
- 1⁄4 cup granulated sugar
- 1 orange, zest of (removed in strips)
- 4 ounces bittersweet chocolate, coarsely chopped
- 1 ounce unsweetened chocolate, coarsely chopped
- 2 tablespoons unsalted butter, cold, cut into 1/2-inch pieces
- 2 tablespoons Grand Marnier (optional)
- In a medium-sized, heavy saucepan, combine cream, corn syrup, sugar & zest, & cook over medium-high heat, stirring, until sugar dissolves & liquid is slightly reduced, about 3 minutes.
- Remove from heat & let cool.
- When cooled, remove zest & cook over metium heat just until hot.
- Turn off the heat, then add chocolates & let sit for 5 minutes without stirring, until melted.
- Whisk until smooth, then add butter & whisk again until smooth.
- If using the Grand Marnier, whisk it in, at this time, then serve hot or warm.
- Will keep, tightly covered, in the refrigerator for up to 2 weeks, but it will need to be reheated before serving.