Warm, Sweet, Heavenly Chocolate Sauce
November 1, 2011 by Sarah
It’s that time of year! The days are getting shorter and there is a crisp chill in the air. Hot cocoa sounds good but a syringe of pure warm chocolate straight to my tongue sounds even better. I’m not kidding. It’s nothing short of heaven.
The syringe comes from Max Brenner’s restaurant. It’s a restaurant completely centered on chocolate. Yes, I know, Max Brenner is a genius. (He’s also an amiable plane buddy. I unknowingly sat next to him on a cross country flight one evening with my 1-yr-old who absent-mindedly caressed his arm as she was falling asleep.) Anywho, once I discovered that I spent 5 hours chatting it up with a famous restauranteur, I had to check it out. The place was amazing but we only had time for the chocolate syringe. We had one day in New York and about eight other restaurants to visit. You know how it goes.
This chocolate sauce recipe is the closest thing I have found to the chocolate syringe. Here’s how it goes for me. Scoop ice cream. Pour on the sauce. Finish the bowl. Another scoop, a little smaller. Pour on the sauce, a little more this time. Finish. One more tiny scoop. Even more chocolate sauce than last time. Devour it. Who am I kidding? I’d pour the chocolate sauce into an empty bowl (or an empty syringe) and just eat it. Ohhhhhhhhhhhh, baby. Life is good.
It’s made from very few ingredients. Make sure to follow the order of instructions. Adding it all together at once will yield lumpy and almost gelatinous syrup. Not good.
Boil the mixture for at least 5 minutes. (A Williams-Sonoma silicon spoonula is perfect for this job.) The longer you boil, the thicker it will be. Ten minutes & it will be about the consistency of hot fudge. I usually settle somewhere between seven and eight.
Ingredients
- 1/4 cup cocoa
- 1/2 cup butter
- 2 cups sugar
- 1 can evaporated milk
- 1 tsp. vanilla
Instructions
- In a large saucepan over medium heat melt butter and cocoa together. Stir until completely smooth.
- Add sugar.
- Slowly stir in milk and vanilla and bring to a boil stirring constantly.
- Boil for 5 to 8 minutes depending on desired consistency.
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Ingredients
- 1/4 cup cocoa
- 1/2 cup butter
- 2 cups sugar
- 1 can evaporated milk
- 1 tsp. vanilla
Instructions
- In a large saucepan over medium heat melt butter and cocoa together. Stir until completely smooth.
- Add sugar.
- Slowly stir in milk and vanilla and bring to a boil stirring constantly.
- Boil for 5 to 8 minutes depending on desired consistency.
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YUM! This would make a fabulous christmas neighbor gift – in those fun little mason jars. That is if I don’t eat it all.
Yummy! My first thought was Christmas gifts!!! I so can not wait to try this!
This sounds so sinful and wonderful! Did anyone else see the chocolate melting and moving on the picture of the sundae? MMM, sure looks good.
Now THAT would be a cool photo trick.
I guess it is refrigerated after it is in the jar? Just want to make sure!
Yep!
I was wondering the same thing – storage, reheating, keeping tips.
I too would like to know if you store it in the refridgerator after making it and how long it stores? Thanks.
To be more specific, store in a covered container for up to two weeks. To reheat, you can use a double boiler or microwave for 20-30 seconds.
Ok – so note to self – don’t use fat free evaporated milk. In hindsight that was ridiculous as it has a stick of butter and two cups of sugar in the recipe
– but in my vain attempt to make it “healthier”, I bought the fat free. It won’t thicken. Taste is still fabulous, but the consistency is that of water. Just fyi!! Will definitely try again, but embrace the yummy fatness. 