“This silky rich sauce goes well over all kinds of desserts -- cakes, ice cream, puddings & custards as well as cooked fruits! The recipe was found in the 2005 cookbook, Get Saucy.”
READY IN:
15mins
SERVES:
10
YIELD:
1.333333 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a medium-sized, heavy saucepan, combine cream, corn syrup, sugar & zest, & cook over medium-high heat, stirring, until sugar dissolves & liquid is slightly reduced, about 3 minutes.
  2. Remove from heat & let cool.
  3. When cooled, remove zest & cook over metium heat just until hot.
  4. Turn off the heat, then add chocolates & let sit for 5 minutes without stirring, until melted.
  5. Whisk until smooth, then add butter & whisk again until smooth.
  6. If using the Grand Marnier, whisk it in, at this time, then serve hot or warm.
  7. Will keep, tightly covered, in the refrigerator for up to 2 weeks, but it will need to be reheated before serving.

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