Recipe by Sydney Mike
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.
Top Review by Darkhunter
Nicely done, Syd. This is the perfect chocolate sauce. Love the tang from the orange peels. I had an extra large orange and used all of the peel, because I knew it would give an extra kick of flavor. Will use this again and again. Thnx for posting. Made for PRMR recipe tag game.
- 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)
Directions See How It's Made
- 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.