Dark chocolate sauce is a rich and intense sauce, ideal for topping ice cream, crepes, or waffles. It adds a depth of chocolate flavor that pairs wonderfully with vanilla, fruit, or even coffee ice cream. Simple to make, it's perfect for enhancing any dessert.
Ingredients :
- 150g of dark chocolate (80% cocoa or more, depending on the desired intensity)
- 50 ml of full liquid cream
- 50 ml of milk (optional, to adjust the consistency)
- 1 tablespoon of sugar (optional, according to your taste)
- 1 teaspoon of vanilla extract (optional)
Preparation :
- Heat the cream.
In a small saucepan, heat the heavy cream over low heat, without bringing it to a boil. Stir gently so that it heats evenly. - Add the dark chocolate.
Remove the pan from the heat and add the chopped dark chocolate. Let it melt in the warm cream for a few minutes without stirring immediately. - Mix until you have a smooth sauce.
Stir gently until the chocolate is completely melted and the mixture is smooth and homogeneous. If you prefer a thinner sauce, gradually add the milk, stirring until you reach the desired consistency. - Add the sugar and vanilla (optional).
If you find the coulis too bitter or prefer a sweeter taste, add a tablespoon of sugar. Vanilla extract is also optional, but it can add a subtle touch that enhances the flavors. - Let it cool slightly.
Allow the coulis to cool to room temperature before using it to top your ice cream. It will keep in the refrigerator for about a week in an airtight container.
My Personal Tip:
This dark chocolate sauce is perfect for topping vanilla ice cream or for swirling into caramel ice cream with Ninja Creami. I also love using it with red berry ice cream, as its bitterness pairs beautifully with the fruit's acidity. For an even more indulgent version, add some chopped walnuts or toasted hazelnuts for a textural contrast!
Here is a rich and intense homemade dark chocolate sauce, perfect for enhancing your Ninja Creami ice creams and giving them an irresistible chocolatey touch.
