Decadent warm chocolate sauce is perfect for drizzling over cakes, sundaes, fruit or just about anything.
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This is a sauce, so it is not thick enough to use as an icing on a cake. If you need to decorate the cake, you could put some cocoa or icing sugar in a fine sieve and sprinkle it over the top for something. I would then cut the cake and drizzle the sauce over each piece...or pool it on a plate and put the piece beside/on top of it.
If you want a thicker icing to spread over the cake, you could use the ganache from Step 1 in this Chocolate Ganache Cake recipe. Hope this helps!
A few weeks ago I visited the historical city of York here in the UK. We dined in an Italian restaurant and had profiteroles with white chocolate sauce. The sauce was absolutely delicious! Is there any chance of RouBe showing its students how to make a white chocolate sauce?
Would it be possible to substitute the dark chocolate for white chocolate?
Many thanks Rick
p.s. I'm still waiting for the lesson on hollandaise sauce :-)
White chocolate is a different beast altogether as it does not contain any cocoa solids (refer to the lesson on the Basics of Chocolate in the Cooking School). Because white chocolate contains more milk solids and large amounts of sugar, I would try cutting the amount of cream and milk in half and omit the icing sugar. Depending on the chocolate used, you may need to tweak the consistency of the sauce by adding more liquid or chocolate to suit your likes. White chocolate can burn easily, so make sure to melt it in a bain marie over very low heat.
Since we are focused more on the culinary lessons at the moment, white chocolate sauce currently isn't on our production schedule; however, hollandaise will be coming out in the near future - we promise :) Cheers!