Ice cream bases

Chocolate Sauce (for Ice Cream)

Name: Chocolate Sauce (for Ice Cream)
Prep time: 10 min
Total time: 10 min
Yield: 760 g
Cuisine: French
Ingredients: 300 g Dark chocolate 70%; 250 g Heavy cream 35%; 100 g Water; 80 g Caster sugar; 30 g Unsalted butter 82%

Ingredients

Target weight (g)g

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IngredientsWeightUnit costCost

Dark chocolate 70%

g€/kg

Heavy cream 35%

g€/kg

Water

g€/kg

Caster sugar

g€/kg

Unsalted butter 82%

g€/kg

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Preparation steps

1
Cook water + sugar to a boil.
2
Add the cream, bring to a simmer.
3
Pour over the chopped chocolate in 3 additions, emulsify.
4
Add the butter, blend with an immersion blender.
5
Serve hot or warm over the ice cream.
6
Keeps 2 weeks in the cold.
7
Reheat in the microwave or over a water bath before serving.

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Nutritional values

Per 100g

Calories

407.4 kcal

Protein

3.8 g

Carbs

25.4 g

Sugars

22.6 g

Fat

31.7 g

Saturated fat

19.7 g

Fiber

4.3 g

Salt

0.0 g

Allergens

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