Decadent Chocolate Truffle Sauce Recipe
Just a few notes about chocolate: it’s best if you use the highest quality chocolate you can find and afford, preferably with a high (60% or higher) cocoa content ( I use Lindt Excellence Dark 70% Cocoa). There are several brands readily available (such as Lindt and Callebaut) that are excellent. Restaurant supply and specialty stores usually carry several premium brands of chocolate. Chocolate chips may be used in a pinch, but make sure they are of the highest quality without extra additives. While there are several good brands on the market, I always avoid Nestle’s brand because it seems to have more additives that the others. Since this sauce relies on creamy rich chocolate, the kind you use really does make a difference. Milk chocolate contains extra ingredients and isn’t suitable for this sauce.
Decadent Chocolate Truffle Topping can be served warm over ice cream, but it also can be served at room temperature because it doesn’t get too thick. It is a great all-purpose chocolate sauce and can be used for any dessert.
Decadent Chocolate Truffle Sauce
Makes about 3 1/2 cups
2 cups chopped semi-sweet or bittersweet chocolate
2 cups heavy cream
2 tablespoons butter
1 teaspoon vanilla
- Measure the chocolate and heavy cream in a microwaveable container.
- Microwave 3 minutes on high.
- The heavy cream should be hot; if not, microwave an additional minute or two until it is.
- Remove the mixture from the microwave and let sit 5 minutes.
- Whisk until smooth and thickened.
- Whisk in the butter and vanilla.
- Store in an airtight container in the refrigerator for up to two weeks.
Amount Per Serving
Calories 212 Calories from Fat 160
Percent Total Calories From: Fat 76% Protein 3% Carb. 22%
Nutrient Amount per Serving
Total Fat 18 g
Saturated Fat 11 g
Cholesterol 40 mg
Sodium 23 mg
Total Carbohydrate 12 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g
Vitamin A 9% Vitamin C 0% Calcium 0% Iron 3%
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