Perfect for accompanying crepes and desserts, the chocolate sauce is really made in 5′ and is composed of milk (or plant-based drink), chocolate, and a pinch of cornstarch.
How many times have you needed to accompany a dessert at the end of a meal that is a bit dry, or you’ve made a recipe where they suggest serving the dessert with a scoop of ice cream or a dollop of whipped cream… and you have neither? Well, from now on, you can rely on this delicious chocolate sauce that, if left at room temperature or served warm, remains thick but somewhat liquid; however, if you put it in the fridge for just an hour, you’ll have a sauce with the consistency of a mousse!
I had this recipe written in my famous red notebook, and I always made it when preparing crepes but didn’t have time to make the cream, and it was always a hit!
So, note down this recipe and for the first occasion, prepare the 5′ chocolate sauce to accompany your desserts… or just for the pleasure of trying it!
READ THE FAQ AT THE END OF THE RECIPE TO CLEAR UP ANY DOUBTS
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 92.02 (Kcal)
- Carbohydrates 10.32 (g) of which sugars 9.08 (g)
- Proteins 1.32 (g)
- Fat 5.17 (g) of which saturated 2.95 (g)of which unsaturated 1.61 (g)
- Fibers 0.56 (g)
- Sodium 8.91 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Use excellent chocolate for a great result.
With these quantities, you can fill 4 crepes
- 2.5 oz 50% dark chocolate
- 2.5 oz white chocolate
- 2/3 cup semi-skimmed milk (or whole or plant-based)
- 1/2 teaspoon cornstarch
- water (a splash to dilute the cornstarch)
Steps
– Coarsely chop the two types of chocolate on the cutting board and set aside; Meanwhile, bring the milk to a boil in a saucepan over medium heat.
– Dilute the cornstarch in a little water.
– As soon as the milk boils, remove it from the stove and pour in the chocolate, stir and add the diluted cornstarch. Return to the stove and let the chocolate sauce thicken, stirring constantly. As soon as it begins to thicken, turn off.
– Transfer the chocolate sauce to a serving bowl; cover with plastic wrap in contact and let it cool. Serve warm, at room temperature, or cold from the fridge (in this case, it will become like a mousse)
Tips:
– If you want to serve it liquid, but don’t consume it all, then store it in the fridge always covered with plastic wrap in contact.
FAQ (Frequently Asked Questions)
If you don’t find what you’re looking for, feel free to ask
Can the sauce be flavored?
Yes, you can add cinnamon or vanilla to the milk you are going to heat
Can I use it to decorate my desserts?
You can definitely use it to fill, but not to decorate like you would with cream
Can I use milk chocolate?
You can use milk chocolate instead of white chocolate, always in the same amount
