Because this chocolate sauce is made with cocoa powder instead of chocolate, it’s great for production, because it doesn’t separate and remains shiny even when it’s been on the plate for three hours. It is best served warm.
Note: this recipe is used within the Duo of Coffee and Chocolate with a Mascarpone-Espresso Shot recipe, but is a wonderful sauce all on its own.
Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Payard Desserts by Francois Payard with Tish Boyle. Copyright 2013.
Image: Dédé Wilson
- 1½ cups (300 g/10.5 oz) granulated sugar
- 1⅓ cups (125 g/4.4 oz) unsweetened alkalized cocoa
- 1 cup (232 g/8.18 oz) heavy cream
- 1 cup (236 g/8.3 oz) water
- In a small bowl, combine the sugar and cocoa powder and set aside.
- In a medium saucepan, combine the cream and water. Place the pan over medium heat. Whisk the sugar and cocoa powder into the liquid and continue to heat, continuing to whisk, until it comes to a boil. Reduce the heat to medium-low and cook, stirring frequently, until the liquid has reduced by half. Pass the sauce through a fine-mesh sieve into a bowl and let cool. The sauce can be made ahead and refrigerated, covered, for up to 3 days. Reheat in the microwave before serving.
- We tested the recipe and it is remarkably deep, dark and delicious, so do not be put off by the water. It actually allows the chocolate flavors to shine through. Note that the recipe made more than twice the stated amount.