* Exported from MasterCook *
China Moon Bittersweet Chocolate Sauce
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces semisweet chocolate -- chopped into bits (2 1/4 cups)
1 cup extra-rich milk
1/4 cup unsweetened cocoa -- plus 2 tablespoons
Place the chocolate bits in a heatproof bowl. Place a fine-mesh sieve
alongside.
In a small heavy saucepan, bring the milk to a scalding near-simmer over
moderate heat. Remove the pan from the heat and whisk in cocoa.
Immediately pour the milk mixture through the sieve into the bowl with the
chocolate bits. If there are any cocoa lumps in the sieve, press them
through with the spatula, dunking the sieve into the hot liquid to help
them dissolve. Scrape the sieve clean, then whisk the milk mixture to melt
the chocolate bits. You should have a smooth sauce that is the consistency
of a light cream soup.
For best flavor and texture, leave the sauce uncovered for several hours
at room temperature. It will thicken and the flavor will round a bit.
Let the sauce cool completely, then seal and refrigerate for several days
or freeze indefinitely. (Even frozen, it remains soft enough to scoop.) To
reheat for serving, melt over low heat in the top of a double boiler,
stirring just until warmed through and fluid.
Makes 1 pint (16 two-tablespoon servings)
AuthorNote: This is a thin bittersweet chocolate sauce that is a fine mate
for several of our ice creams and the perfect partner to our Fresh Ginger
Ice Cream. It is easy to make and will store indefinitely in the freezer.
Ideal serving consistency is warm, not hot. Different temperature have
their defenders, but you don't want to melt ice cream.
Extra-rich milk is just that. If unavailable in your market, use whole
milk. The taste and consistency will be a bit lighter, but that's fine.
Source:
"The China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"May 2013"
Yield:
"1 pint"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 126 Calories; 9g Fat (59.7%
calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber;
13mg Cholesterol; 8mg Sodium. Exchanges: 0 Lean Meat; 2 Fat; 1 Other
Carbohydrates.
Nutr. Assoc. : 0 2940 0
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