Chocolate sauce: Easy to make at home

Cream Puffs made at The International Culinary Center

(CBS News) Funny how much my life has changed over the past eight months.

Even the basics like my sense of time. Time for me is now measured in food. Oh, that was around potato day...must have been last February. Or, yeah we made a lot of chocolate sauce then, must have been in August.

It's going to be strange when school is over. How am I going to match up events in my life? What is it going to be like to remember what day of the week it is instead of just fish day, or pastry day?

Strange.

Video: Chocolate sauce made easy

I must admit, however, that remembering a time period of my life with something delicious, like chocolate sauce, is pretty awesome. Especially when it's the most hassle-free chocolate sauce recipe I have ever made.

Watch the video above to learn how to make our really easy chocolate sauce. It'll go great over any dessert!

Chocolate Sauce
Adapted from The International Culinary Center

  • 1/2 cup milk
  • 3/4 cup bittersweet chocolate, in pieces
  • 1/8 cup heavy cream
  • 1 tablespoon butter
  • 1/8 cup sugar

1. Bring the milk, heavy cream, butter and sugar to a boil over medium low heat.

2. Place the chopped chocolate in a bowl. Pour the hot milk mixture over the chocolate and stir gently until it's melted. Serve.

Cream Puffs
Adapted from The International Culinary Center
Yield: 4 Servings (about 16 medium sized cream puffs)

Dough (Pate A Choux):

  • 1 cup water
  • 1/2 tablespoon shy of 1 stick butter, cut into small cubes
  • Pinch salt
  • Pinch sugar
  • 1/2 cup and 1 tablespoon all-purpose flour
  • 4-5 eggs
  • Egg wash (1 egg, 1 tablespoon milk and a pinch of salt)

1. Preheat oven to 400F.

2. Put the water, butter, salt and sugar mixture in a pot and bring to a boil.

3. As soon as the mixture reaches a boil, and the butter is completely melted, take it off the heat and immediately add all of the flour at once.

4. Place the pot back on a medium flame and stir vigorously with a wooden spoon for about 30 seconds, or until the mixture thickens and forms a mass that does not stick to the pan. Mix for two more minutes to dry out the dough.

5. Transfer the mixture to a bowl.

6. Add the eggs, one at a time, making sure that each is fully incorporated before adding the next. It may not need all 5 eggs. You will know it absorbed enough egg when a spatula lifted out of the bowl forms a ribbon connecting the spatula t the batter, a finger run through the batter leaves a channel that fills in slowly, or a dollop of batter lifted on a spatula curls over on itself and forms a hook.

7. Fill a pastry bag half full with the dough. Pipe the dough onto a sheet pan lined with parchment paper. The puffs should be even in size so they bake at the same rate.

8. Brush the dough gently with an egg wash.

9. Bake the dough in the preheated oven until golden brown, lower the oven to 300F and bake for another 10 to 15 minutes until the inside of the puffs are dry. They should feel light and hollow. Remove and cool before serving.

To Serve:

Cut the puffs in half horizontally. Fill a pastry bag with a fluted top with whipped cream. Fill the puffs liberally with the cream and replace the tops. Sprinkle with confectioners' sugar. Serve with chocolate sauce!

  • Alison Stravitz

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