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Sauce: Double Chocolate Sauce

Source of Recipe


From "Desserts to Die For" by Marcel Desaulniers



List of Ingredients



• 4 ounces semisweet chocolate, broken into �-ounce pieces
  
• 4 ounces unsweetened chocolate, broken into �-ounce pieces
  
• 2 cups heavy cream
  
• � cup granulated sugar
  
• 4 Tbsp unsweetened cocoa, sifted
  
• 2 Tbsp dark cr�me de cacao
  
• 1 tsp pure vanilla extract
  






Instructions



1. Place both the semisweet and unsweetened chocolate in a 3-quart stainless steel bowl. Heat the heavy cream and sugar in a 3-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar.
   
   
2. Bring to a boil. Remove from the heat and add the sifted cocoa, whisking until smooth.
   Add the dark cr�me de cacao and the vanilla, stirring to incorporate. Pour the hot cream mixture over the chocolate and allow to stand for 5 minutes.
   
   
3. Whisk vigorously until smooth. Cool the sauce in an ice-water bath to a temperature of 40�F to 45�F, about 15 minutes. Transfer to a plastic container, securely cover, and refrigerate for up to 5 days. Before serving, warm the sauce in a double boiler. Serve warm or at room temperature.
   
   Makes 3⅓ cups.