I love my Perfect Scoop cookbook! Not only is every single page drool-worthy, but all of the recipes I’ve tried in it so far have turned out perfectly!
Tonight, after a nice lighter supper of spaghetti with homemade slow-cooker bolognese sauce, and a farmer’s market cucumber salad, I thought it would be nice to have some desert. We had a few lonely looking bananas, so I suggested Banana Splits. Chris asked if we had any caramel or fudge sauce… we didn’t. We had some squeeze-bottle chocolate milk stuff, but he turned his nose up at that! Not having any cream on hand, I knew my options would be limited, but Perfect Scoop saved the day with a super simple Lean Chocolate Sauce recipe.
Now, I divided the recipe by 4, as I for sure didn’t want a yield of 3 cups of this stuff. The recipe simply calls for water (1/2 cup), corn syrup (1/4 cup or 4 tbsp – I used golden syrup even if it called for light syrup), cocoa powder (1/4 cup) – all whisked together, then brought to a boil (this doesn’t need much heat to boil!). Once it has come to a boil, you reduce the heat way down (to a “2” on my stove) for 3 minutes. Stirring constantly, you’ll go from this:
Take off heat, add one square (1 oz) of semi-sweet chocolate that’s been chopped up, and stir till totally incorporated. I also added 1 drop of vanilla as my cocoa powder was pretty low-quality. Wait a little before serving (but use warmish).
He notes you can store it in the fridge for up to two weeks – I’ve never scrapped a pot so clean to save every last drop! 🙂
David Lebovitz also has an awesome blog (he lives in Paris, blogs about eating and cooking, and is an amazing photographer – oh, he was also the pastry chef at Chez Panise for over a dozen years too!)