I have been making up David Lebovitz's chocolate sauce for a while, with great results. But lately, I will eat one serving of it and then the rest sits in the fridge and goes bad. So today I tried to scale down the version to make a single-size portion in the microwave, with OK results. I tend to eyeball amounts, that's why I've included 1/2 Tbsp measures in here (and also why my chocolate sauce was too sweet today!). But if you like to measure exactly, 1/2 Tbsp. = 1 1/2 tsp.
The best chocolate sauce
makes 1 large or 2 small servings
-- 1 1/2 Tbsp. water
-- 1 Tbsp. sugar
-- 1/2 Tbsp. light corn syrup, agave nectar, or glucose (or just add in another 1/2 Tbsp. sugar if you don't have these)
-- 2 tsp. unsweetened cocoa powder (preferably Dutch-processed)
-- approx. 10 bittersweet or semisweet chocolate chips.
1. In a bowl, whisk together the water, sugar, corn syrup (or agave or glucose or sugar), and cocoa powder. You can do this with a fork if you are lazy
2. Heat in microwave about 60 seconds or until very hot. Mix some more with fork.
3. Stir in chocolate chips until melted.
The best chocolate sauce
makes 1 large or 2 small servings
-- 1 1/2 Tbsp. water
-- 1 Tbsp. sugar
-- 1/2 Tbsp. light corn syrup, agave nectar, or glucose (or just add in another 1/2 Tbsp. sugar if you don't have these)
-- 2 tsp. unsweetened cocoa powder (preferably Dutch-processed)
-- approx. 10 bittersweet or semisweet chocolate chips.
1. In a bowl, whisk together the water, sugar, corn syrup (or agave or glucose or sugar), and cocoa powder. You can do this with a fork if you are lazy
2. Heat in microwave about 60 seconds or until very hot. Mix some more with fork.
3. Stir in chocolate chips until melted.
No comments:
Post a Comment