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Milk Chocolate Sauce
Rich, silky, and ready in minutes, this milk chocolate sauce upgrades sundaes, crepes, and more. Learn the foolproof technique and make a batch to keep on hand.
👥 1 Servings👤 Ludo Lefebvre📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●microwave
📝 Preparation Steps
1
Place 4 oz. milk chocolate, finely chopped and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium heatproof bowl. Heat ¾ cup heavy cream in a small saucepan just until steaming (do not let it come to a boil) and pour over chocolate. Let sit until chocolate is melted, about ⏱️ 5 minutes. Add 2 Tbsp. unsalted butter, room temperature, and whisk until butter is melted and incorporated and mixture is smooth. Serve warm. Do Ahead: Chocolate sauce can be made 5 days ahead; chill covered. Rewarm over low heat, stirring, or in a microwave at medium power in 30-second bursts until just warm. Editor’s note: This milk chocolate sauce recipe was first printed in our December 2016 issue. Head this way for more of our best chocolate desserts →
. milk chocolate, finely chopped4 oz. unsalted butter, room temperature2 Tbsp
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