The chocolate sauce experiment…

I don’t know why, but I really got a craving for chocolate sauce this week! Yesterday I decided to try two more recipes in my quest to find the best chocolate sauce. I did some research over different recipes, some had corn syrup (which I don’t like but though would be some sort of key ingredient), others did not have it but had heavy cream instead, and that actually was the key here! It was so obvious and I don’t know why I did not think of it before, the best chocolate sauce had to have some sort of ganache-quality to it!
One of the sauces I tried yesterday had corn syrup in it, and it was definitely not my favorite at all. The other one was almost a ganache sauce, with more liquid than chocolate in it, and this was “the chocolate sauce” I was looking for. I made up the sauce (after reading lots of other recipes), it is super simple and have just a few ingredients, which I measured and took note as I cooked so I could share here with you. I found a great recipe yesterday, and the one I first tried over the weekend ended up not being so bad at all.
I am going to post here the two recipes we liked the most, one is a little “lighter”, and the other one is “super good”! And when it comes to having ice cream, the “super good” category definitely comes first to me!
Enjoy!

Ana

My Chocolate Sauce!
¼ cup milk
¼ cup heavy cream
1 tablespoon butter
1 ½ tablespoons sugar
3 oz semisweet chocolate chips (or chopped chocolate)

Simmer milk, cream, sugar, and butter over medium heat, just to warm them up and get the sugar dissolved. Add chocolate and whisk until smooth. Simmer over medium heat for 1 or 2 more minutes, until it thickens slightly.

Rich Chocolate Sauce
1/2 cup sugar
1/2 cup unsweetened cocoa
1 cup fat-free milk
1 tablespoon butter
1 1/2 ounces semisweet chocolate, chopped
1/2 teaspoon vanilla extract

Combine sugar and cocoa in a small saucepan; stir in milk and butter. Bring to a boil over medium heat, stirring constantly. Cook 3 minutes, stirring constantly. Remove from heat; stir in chocolate and vanilla, stirring until chocolate melts. Serve warm or let stand 10 minutes to thicken. Yield: 1 1/2 cups.
Cooking Light, January 2002.