White Chocolate Sauce – Random Recipes #16
Well how exciting. For the very first time, Dom is allowing us to have a choice for this month’s Random Recipes – a limited choice perhaps, but nevertheless a choice. It’s a chance for those sadly neglected first and last recipes in a book to have their day and hopefully shine. So I collected all of my chocolate books together (and they are slowly growing) and asked CT to do his usual and select a random number between 1 and 10. Dah dah – for the second time For Chocolate Lovers by our local celebrity chefs the Tanner Brothers took centre stage. The first recipe in the book was for banana and chocolate souffle pancakes, the last for white chocolate sauce. Oh a difficult choice here, which to go for? Actually, it wasn’t in the least bit difficult because neither CT nor myself are particularly fond of bananas. White chocolate sauce it was then.
This hardly rates as a recipe at all. A simple process of melting chocolate with milk and stirring. I used a slightly less fussy method to the one in the book to reduce on washing up, but didn’t do anything fancy. I used Green&Blacks white chocolate because it is particularly vanillary. It would be fun to experiment with other flavours though – chilli, citrus zest, nutmeg, cardamom, cinnamon, black pepper to name but a few.
This is how I did it:
- Broke up 100g bar of white chocolate (G&B) into a pan.
- Added 125ml milk.
- Placed on a low heat and left until the chocolate had melted.
- Stirred until smooth.
- Poured into a jug.
This was very sweet but quite tasty and was especially good over unsweetened strawberries. I also tried it over the chocolate ice-cream which will be featuring in my next post. As it’s such a quick and easy sauce to make and works well either hot or cold, it would be good served hot to spruce up anything that would normally be served with custard or cold as a substitute for cream.