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Bittersweet Chocolate Sauce


Bittersweet Chocolate Sauce 
Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 404.

When I was growing up, one of my favorite things on earth was the "Magic Shell" chocolate sauce that would harden into a soft shell when you poured it over ice cream. I kept hearing that it was one of the worst things you could eat, so I only bought it on rare occasions. I finally stopped altogether and only recently purchased it again. To my surprise, I didn't like it nearly as much. How our tastes change!

This chocolate sauce reminds me of that product, in that is slightly hardens (however, it doesn't have the thin shell effect of the Magic Shell product). It is, however, better tasting and you don't have the harmful additives. 

It is best served immediately. I tried reheating it the following day, and it did not achieve the creamy texture. I tried reheating it in both the microwave and in a small saucepan and neither method worked well. 

The sauce can also be used as a cake icing. After making it, let it sit at room temperature for about an hour and it will have a frosting-like consistency. It would be enough for a small, 8-inch, single layer cake.

I used Ghirardelli bittersweet chocolate, but you can also use semisweet chocolate.

I didn't have cognac, so I used bourbon. You can use just about anything - brandy, rum, whiskey, and if you are opposed to alcohol, you could use fruit juice.

This recipe makes 1/4 cup.

4 oz. bittersweet chocolate
2 tablespoons unsalted butter
1 tablespoon unsweetened cocoa powder
5 tablespoons boiling water
1 tablespoon cognac (or other similar liquor)

Break the chocolate into small pieces and place it in a heavy saucepan over low heat. Add the butter and stir often, until melted.

In a small bowl or cup, place the cocoa and whisk in 2 tablespoons of the boiling water. 

Gradually add the remaining water.

Add the cognac (or whatever liquor you are using).

Add that to the chocolate and whisk until smooth.

Remove from the heat and serve at room temperature. It the sauce thickens (which it will), reheat it over low heat.

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