One of the simplest, yet most impressive ways to dress up ice cream or pound cake is with homemade chocolate sauce. It's so fast and easy, not to mention so much more delicious than store bought syrup, that I'm surprised people don't make it more often. Or at all, for that matter.
Inspired by the recent Tin Roof Sundae (vanilla ice cream, chocolate sauce and Spanish peanuts) I enjoyed at Akron's own Mary Coyle Ice Cream, I decided to try my hand at chocolate sauce, choosing a recipe from a c. 1934 Hershey's cookbook.
Nothing (and I mean nothing) can top Mary Coyle's for atmosphere, flavor and everything else. It's almost worth a trip to Akron for the experience alone.
Back in my Brooklyn kitchen, I tried to recreate a bit of Akron's best. And succeeded. Do try this sauce and I guarantee you'll never go back to the chemical laden supermarket stuff again.
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| Place chocolate and butter in a bowl over a saucepan of simmering water and melt together. |
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| Add the sugar and cocoa powder. Cook for five minutes. |
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| I was worried that this grainy texture wouldn't resolve, but once the cream was added, the mixture smoothed out beautifully. |
Am curious about the type of baking chocolate you used: semisweet, bittersweet, unsweetened?
ReplyDeleteI use unsweetened chocolate when a recipe calls for baking chocolate. The better quality, the better the taste, so I always opt for Scharffen Berger over say, Bakers (the supermarket brand), when chocolate plays the starring role, as it does in this recipe.
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