The dark chocolate coulis is a rich and intense sauce, ideal for coating ice cream, pancakes or waffles. It brings a depth of chocolate flavor that goes perfectly with vanilla, fruit or coffee ice cream. Simple to make, it is perfect for sublimate any dessert.
Ingredients :
- 150 g of dark chocolate (80 % cocoa or more, depending on the desired intensity)
- 50 ml of whole liquid cream
- 50 ml of milk (optional, to adjust the consistency)
- 1 tablespoon of sugar (optional, according to your tastes)
- 1 teaspoon vanilla extract (optional)
Preparation :
- Heat the cream
in a small saucepan, heat the cream over low heat, without bringing it to a boil. Stir gently so that it heats uniformly. - Add the dark chocolate
removes the pan from the heat and adds the dark chocolate cut into pieces. Let him melt in the hot cream for a few minutes without stirring immediately. - Mix until you get a smooth coulis
stir gently until the chocolate is completely melted and the mixture is smooth and homogeneous. If you prefer a more fluid coulis, gradually adds the milk, stirring until you get the desired consistency. - Add sugar and vanilla (optional)
if you find the coulis too bitter or if you want a softer taste, adds a tablespoon of sugar. Vanilla extract is also optional, but it can bring a subtle touch that enhances the flavors. - Let cool slightly
let the coulis cool at room temperature before using it to coat your ice cream. It keeps in the refrigerator for about a week in an airtight pot.
My Personal Tip:
This dark chocolate coulis is perfect to coat a vanilla ice cream or to marble a caramel ice cream with the Ninja Creami. I also love to use it to accompany red fruit ice cream, because its bitterness goes perfectly with the acidity of the fruit. For an even more greedy version, adds a few shards of nuts or grilled hazelnuts for a contrast of textures!
Here, a rich and intense house dark chocolate coulis, perfect for sublimate your Ninja Creami ice cream and bring them an irresistible chocolate touch.
