Chocolate caramel sauce
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 1040, total fat 73 G., saturated fats 45 G., proteins 4 G., carbohydrates 105 G., fiber 3 G., cholesterol 183 mg, sodium 149 mg, sugar 99 G.
Calories 1040, total fat 73 G., saturated fats 45 G., proteins 4 G., carbohydrates 105 G., fiber 3 G., cholesterol 183 mg, sodium 149 mg, sugar 99 G.
The only thing more delicious than caramel sauce is chocolate sauce! It's easy to make at home: first boil the caramel, then add dark chocolate chips until they're completely melted. Drizzle this warm chocolate-caramel sauce over ice cream, yogurt, and other desserts. It can be made in advance and stored in the refrigerator.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups of sugar
- 2 tablespoons light or dark corn syrup
- 2 tablespoons of water
- 3/4 cup heavy cream
- 4 tablespoons unsalted butter
- 100 g of high-quality dark chocolate, finely chopped
- 1 tsp vanilla extract
- A pinch of salt
We recommend
Recipes with similar ingredients: caramel, corn syrup, dark chocolate, cream
Cooking the dish according to the recipe:
- In a medium saucepan, combine the sugar, corn syrup, and water. Heat over medium heat, wetting the sides of the pan with water as needed, until the sugar dissolves. Continue cooking, swirling the pan but not stirring the caramel with a spoon, until the sugar turns amber, about 8 minutes.
- Remove the pan from the heat and carefully add the cream and butter. Be careful, as the caramel will splatter. Stir until smooth.
- Stir chocolate, vanilla extract, and salt into the hot caramel until fully incorporated. Serve warm.
- Store in a tightly sealed container in the refrigerator for up to 1 week. Reheat the sauce slowly in the microwave in 30-second intervals, stirring occasionally, until warm and pourable. Be careful not to overheat, as this may cause the butter to separate from the caramel.
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