Top | Intensely Chocolate
Salted Caramel-Bittersweet Chocolate Sauce
(recipe, Carole Bloom)
This rich warm sauce combines two of my favorite flavors, caramel and bittersweet chocolate. The salt greatly enhances them both. This sauce is an excellent accompaniment for cakes, cupcakes, and ice cream. I even use it to make truffles after it is chilled.
- 1 cup (6½ ounces) granulated sugar
- ¼ cup water
- 1 Tbsp. light corn syrup
- ¾ cup heavy whipping cream
- 2 oz. (4 tablespoons or ½ stick) unsalted butter, cut into small pieces and softened
- ½ tsp. pure vanilla extract
- 1 tsp. pure chocolate extract
- ½ tsp. fleur de sel or other fine-grained finishing sea salt
- 3½ oz. bittersweet chocolate (70 to 72 percent cacao content), finely chopped
- Combine the sugar, water, and corn syrup in a 2-quart heavy-duty saucepan over high heat. When the mixture begins to bubble around the edges, dip a pastry brush in water and run it around the edges to help prevent crystallization. Continue to cook the mixture, without stirring, until it turns amber, 8 to 10 minutes.
- At the same time, bring the cream to a boil in a small saucepan. Immediately pour the hot cream into the sugar mixture, stirring with a long-handled heat-safe silicone spatula. Be careful, because the mixture may splatter and foam. Add the butter and stir until it is completely melted.
- Remove the saucepan from the heat and add the vanilla and chocolate extracts, salt, and bittersweet chocolate. Stir until the chocolate is thoroughly melted.
- Use the sauce immediately. Or transfer to a bowl, cover with plastic wrap, and cool the bowl on a rack to room temperature. Warm the sauce in the top of a double boiler or in a microwave oven on low power before using.
- Store the sauce in a tightly covered container in the refrigerator up to 2 weeks.