I can’t believe anyone would buy chocolate sauce in a jar when you can make one at home that’s quick, easy and much, much better. In fact, if you always have butter, evaporated milk, and chocolate on hand, then you can always make a great chocolate sauce to pour over cakes, ice creams, and other desserts.
Why evaporated milk? First of all, it’s easy to keep on hand. Also, through many tests—going back and forth between heavy cream and evaporated milk—I found the evaporated milk version reheats better with more consistently good results.
I especially love serving this sauce in a small pitcher that I pass around the table, allowing everyone to top their ice cream, profiteroles, and vacherins, and other desserts à volonté—that is, with as much as they want. Though rich and shiny, the sauce pours and drapes beautifully.
Makes 1 1/2 cups
8 ounces semisweet or bittersweet chocolate, coarsely chopped
2/3 cup evaporated milk (one 5-ounce can)
1/2 cup unsalted butter
Place chocolate in a large heat-proof bowl. In a medium saucepan, heat milk and butter over medium heat until butter is melted and milk is steaming. Remove from heat. Pour over chocolate in bowl; let stand without stirring until chocolate is melted. Whisk until smooth. Cool slightly but serve warm.
You can refrigerate this sauce for a few days; however, it will solidify, so you’ll need to reheat gently until sauce reaches a pourable consistency. If sauce is clumpy upon reheating, whisk in a tablespoon of hot water and stir until smooth.Share