John’s Chocolate Sauce
My husband John makes a mean chocolate sauce. He does other recipes very well, too, but this chocolate sauce is legendary. Story has it, John perfected this sauce recipe during his bachelor days. But I really don’t want to know all those details. I will stick to the culinary side of this sauce recipe. True to his style of cooking, which is part bon vivant and part outlaw, John begins with the best ingredients – unsweetened cocoa, butter, sugar, cream, vanilla, and brandy. (When he is cooking to impress, John pulls out the Cognac.) But unlike in some carefully scripted French recipe, John does not follow the usual pattern of cooking chocolate over low heat and adding the remaining ingredients in a choreographed sequence. In his renegade fashion, John dumps all the sauce ingredients into a heavy saucepan, cranks up the heat to high, grabs a wooden spoon, and begins stirring like mad. He stirs and cooks the sauce until the sugar melts, the sauce bubbles up, then it dies down, then it bubbles up again, etc., until 6 or 7 minutes have gone by and you have beautifully smooth, thickened, perfect chocolate lava. Let the sauce cool a few minutes, then pour it over vanilla ice cream. One great recipe from one great guy.
Here is the recipe.