There’s something magical about this Bittersweet Chocolate Salted Caramel Sauce and, surprisingly, it’s not just the chocolate and it’s not just the caramel.
Well, yes, as a matter of fact, it does.
A tasting of several new-to-me cocoa powders last week for The Wonderful World of Unsweetened Cocoa Powder challenged me to name the floral and fruity notes in some of the cocoas. Then I started wondering how I might reproduce and amplify those flavors in chocolate sauce.
This divine sauce is thick but pourable when hot and firm and caramel-chewy when cold. The chewy texture makes it especially addictive. You might find yourself eating a cup of it with a spoon while you’re writing a blog post, for instance. Just sayin’.
Bittersweet Chocolate Salted Caramel Sauce (with a Little Bit of Magic)
There’s something magical about this chocolate sauce and, surprisingly, it’s not just the burnt sugar. It’s the perceptible fruitiness lent the sauce by freeze-dried strawberries or raspberries. The sauce is excellent–with the bittersweet chocolate and almost burnt caramel in perfect flavor balance–even without the freeze-dried fruit. But do try to find the fruit, because that extra hit of fruity acidity really makes this sauce pop.
½ cup sugar
¾ cup heavy cream
½ cup freeze-dried strawberries or raspberries, processed to a powder
3-3½ ounces fine-quality 70% cacao bar chocolate, roughly chopped
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
Ingredient Note Freeze-dried strawberries and raspberries are available at Trader Joes.
- In a 2-cup glass measuring cup or bowl, add the cream and powdered strawberries, and stir to combine. Microwave for 1 minute. Reserve.
- In a dry, heavy skillet (preferably light in color on the interior), cook the sugar over moderate heat, undisturbed, until it begins to melt. Swirl the pan, redistributing the sugar with a small silicon spatula, until sugar is completely melted and a deep golden caramel. Don’t go too dark, or the sauce will taste bitter.
- Remove from the heat, let cool for 1 minute only, and then carefully (stand back) pour the hot cream through a fine sieve into the caramel. The mixture may sputter and foam, but the pan should be large enough to contain it. Stir with a silicon spatula to incorporate the cream mixture and dissolve any hard bits of caramel.
- Add the chocolate, and cook sauce over low heat, whisking, until chocolate melts and the sauce is smooth.
- Stir in vanilla and salt.
- Pour into a small bowl, and let cool to room temperature.
- Refrigerate to store. Eat it cold with a spoon, or reheat to pour.
Makes about 1¼ cups.
More Dessert Sauces from LunaCafe
- Blackberry Lime Syrup with Star Anise | LunaCafe
- Burnt Caramel Sauce | LunaCafe
- Caramel Walnut Sauce | LunaCafe
- Fresh Blueberry Lime Sauce | LunaCafe
- Fresh Strawberry-Tomato Dessert Sauce | LunaCafe
- Peanut Butter Caramel | LunaCafe
- Quintessential Bittersweet Chocolate Sauce with 10 Luscious Variations | LunaCafe
- Rhubarb Rose Petal Caramel Syrup + 4 Variations | LunaCafe
- Spiced Apple Cider Caramel Sauce | LunaCafe
- Spiced Caramel Apple Sauce | LunaCafe
- Strawberry Lime Sauce | LunaCafe
Cookin’ with Gas (inspiration from around the web)