3 OF OUR FAVOURITE

Sauces

Chocolate sauces are the perfect partner for desserts, pancakes, waffles, fresh fruits and ice creams.  The weather will always determine which one I am sharing for lunch.  Here are three of my favourite ones.

AFRICAN ORIGIN DARK CHOCOLATE SAUCE

Makes 500ml
Prep time 5 minutes
Cooking time 2 Min

Ingredients:

  • 125ml full cream milk
  • 125ml Single cream (not too thick)
  • 50g caster sugar
  • 200g The Chocolate Tier dark 72% chocolate
  • 50 unsalted butter – softened

Method:
Put the milk, the cream and sugar into a small pot and heat gently until the sugar has dissolved.  Remove from the hear and add the chocolate, stirring until melted, stir in the softened butter.

Serve warm over ice cream – whatever the weather.  Although it can be kept in the fridge for a few days, we don’t see the point as it’s so quick to make.

ZESTY WHITE CHOCOLATE SAUCE

Makes about 300ml
Prep time 5 min
Cooking time 2 min

Ingredients:

  • 150ml Single cream ( not too thick)
  • 4 Tbsp milk ( full cream)
  • 200g White chocolate chopped
  • Grated zest of 1 lemon
  • 1 Tsp extra virgin olive oil

Method:

Put the cream and the milk into a small pot and bring to the boil.  Remove from the heat and stir in the chocolate until melted and smooth, then stir in the lemon zest and olive oil. This combination is perfect for fruity Summery desserts.  I especially love it with iced mixed berries.

MILK CHOCOLATE & HAZELNUT SAUCE

Makes about 300ml
Preparation time 5 min
Cooking time 5 min

Ingredients:

  • 200g Milk chocolate, roughly chopped, (We use a minimum 32%)
  • 75ml Single cream (Not too thick)
  • 1Tsp vanilla extract
  • 2 Tsp clear Honey (We use Honey from our hives at Wild Honey SA)
  • 25g of ground Hazelnuts, roasted

Method:

Melt the chocolate in a heatproof bowl.  You can do this over a double boiler, but I just do it in the microwave a few seconds at a time so as not to burn the chocolate. Once the chocolate has melted, stir in the cream, vanilla, and honey until smooth and glossy, then stir in the ground Hazelnuts.  Serve warm in pancakes or over fresh fruit.  OH MY HAT!

Although none of these sauces these are  really thin enough to use as a glaze, they may very well work as a chocolate paint.  For those of you who are ready to express your artistic flair on fruit, plates … or body parts.

#playwithyourfood

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