Rich Chocolate Sauce for Pancakes
A smooth, velvety chocolate sauce made with cream and butter. It thickens quickly and is perfect for drizzling over pancakes or fruit.
- Time
- 5 min
- Serving
- 340 kcal
- Ingredients
- ≈ $1.33
- Protein
- 4 g
Ingredients
- 1 Dark chocolatepack 90 g ≈ $2.50 35 g
- 2 Cream 10%pack 500 ml ≈ $2.40 45 ml
- 3 Butterpack 180 g ≈ $1.58 6 g
- 4 Bananas≈ $1.44 per kg 60 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Break the chocolate into small pieces, slice the banana4 into rounds.
Heat the cream2 in a saucepan for 1–2 minutes until warm but not boiling.
Remove the saucepan from the heat, then add the chocolate and butter3.
Stir for 1–2 minutes until the sauce is silky and glossy.
Serve the sauce over pancakes with banana4 slices.
Tips
- Why it works
- Heat the cream to 70–80°C so the chocolate melts without lumps and the sauce doesn't curdle from hot milk.
- Substitutions
- Swap the dark chocolate for milk chocolate (35 g), and the sauce will be sweeter. Use 20% cream instead of 10%, and the sauce will be thicker.
- Common mistakes
- The sauce is lumpy or dull if you overheated the cream or didn't stir enough. It will taste bitter or burnt.
- Storing and reheating
- Keep in the fridge for 2 days, and reheat in a water bath to 60°C, stirring constantly. Don't freeze.
- Serve with
- Serve with pancakes with oat flakes or yogurt for a sweet breakfast or a snack.
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