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Warm Chocolate Sauce Recipe
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- The sauce is made by scalding half-and-half with butter, then pouring it over semisweet chocolate and vanilla and letting it sit briefly before whisking until smooth.
- This luscious, pourable chocolate sauce can be refrigerated for up to three days and gently reheated just before serving.
- Despite its indulgent flavor, the recipe is easy and quick, delivering a rich chocolate accompaniment with just four basic ingredients.
Skip the store-bought chocolate sauce: With this incredibly fast, fuss-free recipe from Emeril Lagasse, you can have a rich, velvety sauce to top anything that could use a chocolaty boost in 10 minutes' time, from waffles to ice cream and fruit. It's even delicious stirred into coffee to create an instant mocha.
What is semisweet chocolate?
Semisweet chocolate typically contains anywhere from 50 to 60% cacao; the remaining portion is almost entirely sugar. Though Emeril uses semisweet chocolate chips here, any chopped semisweet chocolate will work. In fact, chopped chocolate may work even better than the chips, which contain stabilizers that can mess with their ability to melt smoothly. Whatever you use, be sure it's something you enjoy the taste of — with so few ingredients, the chocolate's flavor really shines.
Notes from the Food & Wine Test Kitchen
- Be sure to give the hot mix of cream and butter a couple minutes to soften the chocolate before whisking to help it emulsify into a silky sauce.
- Feel free to balance the chocolate sauce with a small pinch of salt to enhance its richness.
- A splash of liqueur (like Grand Marnier, Kahlúa, or Chambord), espresso, or a pinch of cinnamon can give the sauce extra depth.