Salted Xocolat Sauce

Serves: 15

Prep time: 30 Minutes

Cook time: 30 Minutes

Total time: 1 Hour

Dietary: Vegetarian

Meal type: Dessert

Misc: Chocolate Sauce with a hint of Sea Salt

Occasion: Parties, After Dinner, Snack

Author: David Greenwood-Haigh

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Ingredients

  • 300ml Double Yorkshire Cream
  • 400g Haitian 75% Dark Chocolate (Chopped Small)
  • 5g Sea Salt (I used Himalayan Rock Salt)
  • 1 Vanilla Pod (Just Use Seeds)
  • 50g Brown Sugar

Method

Step 1
Heat the milk, butter, vanilla pod seeds and brown sugar in a pan until it begins to steam.
Step 2
Remove from heat allow to cool for 3 minutes then add the chocolate and salt, stirring gently until the chocolate is melted and the sauce is smooth.
Step 3
Serve the sauce just warm with ice cream, frozen berries or cool it to room temperature and keep in the refrigerator for 1 to 2 weeks. It will set rewarm the sauce by putting the jar in a pan of warm water.

Notes

Chocolate is the ideal foil for salt – as is caramel – both are richly flavoured and fill your mouth with the best tastes you can imagine.

And a generous pinch of salt works to balance them out like nothing else can.

Good quality salt can transform a scoop or two of vanilla ice cream into something a little more special.

But it’s not bad spooned up and enjoyed right from the jar, either