- Special Pricing
Thick Chocolate Truffle Sauce
- Active Time 10m
- Total Time 10m
Makes about 2 cups (Serves 16)
I probably make Chocolate Truffle Sauce more often than any other recipe in this book. It can be used as a fudge sauce drizzled over a dish of ice cream or an ice cream pie, as a glaze to cover a cake, or even as a filling for a pie. When lightly whipped, the sauce becomes a creamy filling for a cake or tart. Now I, as much as anybody, like easy recipes, and preparing this truffle sauce, which is simply a matter of melting chopped chocolate in hot cream and butter, is about as easy as it gets.
- 3/4 cup whipping cream
- 2 tablespoons (1/4 stick) unsalted butter, cut into 2 pieces
- 12 ounces (2 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
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
out of the pan.
Double or triple the ingredients.
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.
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.
nutrition information per serving
154 calories; 12g total fat; 19mg cholesterol; 7mg sodium; 14g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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