Homemade Chocolate and Caramel Sauces
I want to share two new recipes.
I've tried a number of chocolate sauces over the years, some better than others.
But I think I have finally found one that I think is better than any of the others I have tried.
Source: Lenotre's Desserts and Pastries
9 ounces semi-sweet chocolate (I used 9 ounces of Callebaut Milk Chocolate)
1 cup milk
5 teaspoons creme fraiche or heavy cream
1/4 cup granulated sugar
2 1/2 tablespoons butter
Melt chocolate in double boiler. Bring milk to a boil, add the creme fraiche and bring back to a boil. Remove the pot from the heat, stir in the sugar, the melted chocolate and the butter. Replace the pot on the stove and boil the sauce for a few seconds. Pour into a bowl and cool.
Caramel Sauce with Condensed Milk
I was out of heavy cream and wanted to make a caramel sauce. So I used a can of condensed milk to make this sauce.
1 cup brown sugar
1/2 cup maple syrup
1/2 cup butter
Pinch of salt
1 can condensed milk
Mix Sugar, Maple Syrup, Butter and pinch of salt. Bring to a boil. Simmer for two or three minutes. Add Condensed milk, stirring until well mixed. Simmer for 60 seconds. Remove from heat, add vanilla. Pour into bowl or jar with lid and refrigerate.
If you can resist eating these sauces by the spoonful, they are wonderful warmed up and served over ice cream.
And the caramel sauce was perfect over bread and butter pudding.