Okay, we know we have been committed the last few months to deep, exhaustive hockey analysis (haaaaaaaaahahahahahaha!), but allow us to veer off topic for just a moment. We have made a discovery that has completely blown our minds, and we want to share it with you. Behold, malted milk chocolate sauce!
The recipe for this comes from “Baked: New Frontiers In Baking”*, and seriously, it has changed our lives. With an absolute minimal output of effort, you can have a fancy, delicious dessert that seems way more opulent than the amount of work you put in could ever have produced. It’s so simple and so delicious that it can almost make a person forget how much the playoffs sucked this year.
Malted Milk Chocolate Sauce
2/3 cup heavy cream
1/3 cup light corn syrup
1/4 cup chocolate malt Ovaltine
1/4 cup firmly packed light brown sugar
1/2 teaspoon salt
6 ounces good-quality milk chocolate coarsely chopped**
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1. In a large saucepan, bring the cream, corn syrup, Ovaltine, brown sugar, salt, and 4 ounces of the chocolate to a boil over medium heat. Stir until smooth and the chocolate has melted. Reduce the heat to maintain a simmer and, stirring very slowly, cook for 5 minutes.
2. Remove from the heat and stir in the butter, vanilla, and the remaining 2 ounces chocolate. Let the sauce cool for 5 to 10 minutes before serving.
3. To store, cool the sauce completely and refrigerate in an airtight container for up to 5 days. Reheat in a microwave oven or over low heat on the stovetop or over low heat on the stovetop.
See? Super-easy! It tastes so much better than stupid poopy old Canucks/Bruins Stanley Cup Final does.
*We actually like the second “Baked” cookbook, “Baked Exploration”, more. That cookbook hasn’t had a loser in it yet. Just in case you were wondering.
**We don’t tend to have milk chocolate on hand, so we’ve made this a few times now with dark chocolate. And you know what? It’s still delicious.
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