This sauce is easy to put together and is lovely served with any of the dark chocolate ice creams or sorbets in this book. I appreciate it for its creamy sweetness, and it rarely fails to impress. Be sure to use top-quality, real white chocolate, which is actually ivory colored, due to an abundance of pure cocoa butter.
Recipe information
Yield
makes 2 cups (500 ml)
Ingredients
Preparation
Step 1
Warm the cream in a small saucepan. Once it’s hot but not boiling, remove it from the heat and stir in the white chocolate until it is completely melted and the sauce is smooth. Serve warm or at room temperature.
Variations
Step 2
For White Chocolate and Vanilla Bean Sauce, stir in 3/4 teaspoon ground vanilla beans or 1 teaspoon vanilla bean paste.
Step 3
To make White Chocolate–Chartreuse Sauce, add 1 tablespoon green Chartreuse liqueur.
Storage
Step 4
This sauce can be stored in the refrigerator for up to 5 days. Rewarm it gently in a double boiler or in a microwave oven. If the sauce gets too thick, thin it out with a tablespoon or two of whole milk.
