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Thin Chocolate Truffle Sauce

Source: Bake and Freeze Chocolate Desserts
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Makes about 1 1/2 cups (Serves 12)
3/4 cup half and half
1 tablespoon unsalted butter
2 tablespoons unsweetened Dutch processed cocoa powder, such as Droste or Hershey's European Style, sifted
8 ounces (1 1/3 cups) semisweet chocolate chips or semisweet chocolate, chopped
1 teaspoon vanilla extract
Put the cream and butter or half-and-half and butter in a medium saucepan and heat over medium-low heat until the cream is hot and the butter is melted. The hot cream mixture will form tiny bubbles and measure about 175 degrees F on a food thermometer. Do not let the mixture boil. Remove the pan from the heat. Add the chopped chocolate and cocoa powder, if using, and let it melt in the hot cream mixture for about 30 seconds to soften. Add the vanilla and whisk the sauce until it is smooth and all of the chocolate is melted and any cocoa powder is incorporated.

  • Stir the chocolate gently into the hot cream so that it does not splash out of the pan.
  • Stir the sifted cocoa powder into the hot half-and-half with a whisk, and it will dissolve easily.

DOUBLING RECIPE: Double or triple the ingredients.

TO FREEZE: Pour the sauce into a plastic freezer container leaving 1 inch of space at the top of the container. Loosely cover and cool for an hour at room temperature. Press a piece of plastic wrap onto the top of the sauce and cover the container tightly. Or divide each batch of sauce between two plastic containers. Label with date and contents. Freeze up to 2 months.

TO SERVE: Remove as many containers of sauce from the freezer as needed. Defrost the sauce in the covered container overnight in the refrigerator. Warm the sauce in a medium saucepan over low heat, stirring frequently. Use the sauce warm as hot fudge sauce or as directed in the recipes in this book. If you need the sauce in a hurry and don't have time to defrost it, run hot water over the covered container and remove the frozen sauce from the container. Warm the sauce in a heatproof container placed over (not touching) barely simmering water, stirring often. Leftover sauce can be stored up to 2 weeks in the refrigerator.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 1 1/2 cups (Serves 12)
Calories: 122
Fat. Total: 8g
Fiber: 1g
Carbohydrates, Total: 13g
Sodium: 9mg
% Cal. from Fat: 59%
Cholesterol: 8mg
Protein: 1g
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