Gastronomixs

Chocolate sauce

A sauce that is often part of a classic banana split, but which can of course be used in many other dishes.

Makes 1 kilogram.

Chocolate sauce

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Ingredients

200

g

whipping cream

400

g

milk

100

g

glucose

250

g

dark chocolate

150

g

milk chocolate

Preparation method

  • Bring the cream, milk and glucose to the boil, dissolving the glucose while stirring.
  • Weigh out the chocolate in a large bowl and pour the boiling cream mixture over it.
  • Allow to stand for 1 minute before stirring it with a whisk.
  • Set aside to cool and store in vacuum sealer bags or tightly covered in a small plastic tray.
  • Heat the sauce just before serving. 

Serving suggestions

  • In an adaptation of the classic banana split, e.g. with banana split croquettes and nutmeg ice cream. 
  • In an adaptation of poire belle helene with poached pears and ice cream in spice flavours.
  • Vary by adding different spices. First, infuse the spices into the cream mixture, e.g. cinnamon, bay leaves, or cloves.

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