Chocolate
sauce
After something sweet
and rich to go with just
about anything? Meet
the one chocolate
sauce to rule them all.
Chocolate sauce
MAKES ABOUT 200ML // PREP TIME
5 MINS // COOK 5 MINS (PLUS CHILLING)150 gm caster sugar
90 gm dark chocolate
(65%-70% cocoa solids),
coarsely chopped
1 tbsp Dutch-process cocoa,
sifted1 Bring sugar and 150ml water
to a simmer in a saucepan over
medium heat, stirring to dissolve
sugar. Add chocolate and cocoa
and stir until chocolate has
melted and sauce is smooth.
Strain through a fine sieve and
refrigerate to chill (1 hour). Sauce
will keep refrigerated in an
airtight container for 2 weeks.
NoteIf you prefer a warm
chocolate sauce, increase the
amount of chocolate by about
20gm so it’s a little thicker. Keep
warm, or reheat to serve.E
verybody loves chocolate sauce. But while the
lusciousness of a pourable ganache is hard to beat,
the cream base means it can fall a little on the rich
side. For a sauce that can be poured at will, and isn’t
so cloying, a sugar-syrup base is the way to go.
Keep in mind that the choice of chocolate will define the
result; a bittersweet chocolate, around 70% cocoa solids, will
balance the sweetness of the sugarsyrup and keep the chocolate
flavour front and centre. We recommend any couverture you’d
be happy to eat as a block, but play around and find the chocolate
you like. A little cocoa powder will also add a bit more body and
a deep, rich colour. The rest is simple: heat, stir and pour over
everything. Churros, of course, are a great place to start.GOES GREAT WITH...
Churros
MAKES 16 // PREP TIME 15 MINS
// COOK 15 MINS (PLUS RESTING)75 ml olive oil
325 gm plain flour, sifted
Vegetable oil, for
deep-frying
Caster sugar, for dusting1 Combine olive oil and 450ml
water in a saucepan and bring
to the boil over medium-high
heat. Gradually add flour and
a pinch of salt and beat with
a wooden spoon to combine.
Transfer to an electric mixer
fitted with the paddle attachment
and beat until a very smooth
dough forms (3-4 minutes).
Transfer dough to a piping bag
fitted with a 1cm star nozzle,
pushing dough down to remove
any air bubbles. Refrigerate to
rest and firm up (20 minutes).
2 Pipe long lengths of dough
(about 20cm) into large rings
onto a sheet of baking paper.
3 Heat oil in a deep-fryer or
a large, deep-sided saucepan
to 180°C. Fry dough rings in
batches, turning occasionally,
until golden (3-5 minutes; be
careful, hot oil will spit). Remove
with a slotted spoon, drain
on paper towels and dredge
with caster sugar, shaking off
excess. Serve warm with
chocolate sauce.●Spotlight
GOURMET TRAVELLER 81WORDS, RECIPES & STYLING LISA FEATHERBY. PHOTOGRAPHY ALICIA TAYLOR. MERCHANDISING HARRIET DAVIDSON. ALL PROPS STYLIST’S OWN.