In a pot, pour in the sugar, oligosaccharide syrup, and cold water, and bring to a boil without stirring.
Once the sugar dissolves, add the dark chocolate and butter.
Simmer over medium heat, stirring, until the butter and chocolate melt.
Once the chocolate and butter have fully melted, pour in the heavy cream a little at a time.
Once the heavy cream is evenly mixed in, bring it to a boil until bubbles form, then transfer to a sterilized jar.
Tips
If refrigerated, it firms up. Let it sit at room temperature before using, or microwave it for about 30 seconds to soften it back into a pourable sauce.
Since it has no preservatives, it keeps for a short time — try to use it up quickly.
Chocolate Sauce
Equipment: pot, whisk
Ingredients (1 batch)
- dark chocolate 170g, dark couverture
- sugar 50g
- oligosaccharide syrup 50ml
- water 110ml, cold
- unsalted butter 30g
- heavy cream 100ml
Instructions
1. In a pot, pour in the sugar, oligosaccharide syrup, and cold water, and bring to a boil without stirring.
2. Once the sugar dissolves, add the dark chocolate and butter.
3. Simmer over medium heat, stirring, until the butter and chocolate melt.
4. Once the chocolate and butter have fully melted, pour in the heavy cream a little at a time.
5. Once the heavy cream is evenly mixed in, bring it to a boil until bubbles form, then transfer to a sterilized jar.
https://hong-recipe.pages.dev/en/recipes/chocolate-sauce/
Hong's Recipe
