Prep 7 mins
Cook 8 mins
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.
- 177.44 ml heavy cream
- 59.14 ml light corn syrup
- 59.14 ml granulated sugar
- 1 orange, zest of (removed in strips)
- 113.39 g bittersweet chocolate, coarsely chopped
- 28.34 g unsweetened chocolate, coarsely chopped
- 29.58 ml unsalted butter, cold, cut into 1/2-inch pieces
- 29.58 ml 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.
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.
PRMR March 09: SydMike - EXCELLENT SAUCE!! I served over fresh strawberries!!
This was a very tasty rich sauce. I tried to make this a bit more figure friendly, so I used skim milk mixed with corn starch and also used margarine. This sauce also keeps in the fridge for quite a while and still tastes great when you re-heat it.