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Chocolate and Cream Sauce

  • 15 minutes
  • Easy
  • Desserts and Fruit
This chocolate sauce is perfect for pouring on desserts and ice cream.

Ingredients: Per 6 servings

  • 7 oz dark chocolate
  • 7 oz whipping cream
  • 1 tablespoon butter

Preparation:

Chop the chocolate and place it in a small saucepan with the butter.
Place the pan in a bain marie and stir gently over medium heat, without letting it over heat or burn.
When the chocolate has melted, remove it from the heat and let cool.
Then, stirring gently from bottom to top, fold in the cream.

You may want to add a drop of liquor.
This sauce is ideal with ice cream or pie.

Food history

Cocoa was imported to Europe for the first time by the famous conquistador Cortes, who was introduced to it thanks to the court of Emperor Monctezuma II.
At that time, the Aztecs consumed cocoa in large quantities as a beverage, but not only. Cocoa beans were such an important part of the lives of local populations, that they were used like coins to make economic exchanges.
The better quality and larger beans were commonly used to make purchases, and according to written sources a rabbit, for example, generally cost 10 cocoa pods.
Like the common currency in Europe, cocoa beans were often subject to alteration or forgery, such that the expression "forger of cocoa" was a widespread insult among the people of the area.

Did you know that...

The scientific name given to cacao in 1735 by Carl Linnaeus, a Swedish botanist, was theobroma, which means “food of the gods” in Greek? Although this may seem like an exaggeration, according to an ancient Aztec legend, the cacao plant was given to mean by a powerful god named Quetzalcòatl.

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