Deep Caramel-Chocolate Sauce

Makes 3 cups

Caramel and chocolate is a wonderful marriage made in dessert heaven. For depth of flavor caramelizing the caramel to where you think it’s about to burnt is what you want. Also selecting premium bittersweet chocolate in the 68% – 70% is key, I use Valrhona (available at TraderJoe’s) Scharffen Berger or Lindt.

I use this in our Caramel-Chocolate Pecan Tart as well as our Pecan Shortbread Sandwich Cookies. In addition you can drizzle it over edge of a layered cake, a wedge of bundt cake or on a plate of crepes or waffles or use it for an over the top sundae. Or for for a pop of freshness you can serve it alongside a platter of sliced apples or pears and let guests make their own chopped nut or chocolate morsels cloaked treats.

But picture the sauce inching down a dish of ice cream, it’s heat softening the rich, creamy scoops as the cold sets it, is a picture of comforting childhood times. Or if you’re like Timothy whenever you find yourself in the refrigerator you grab a teaspoon full. No matter how you use it, you’ll evoke such memories and delight both children and adults with this sauce.


  • 2½ cups of sugar (1lb 5oz) (500g)
  • ½ cup of water (120ml)
  • 1½ cups heavy cream (12oz) (360ml)
  • 4 ounces 68% – 70% bittersweet chocolate finely chopped (115g)
  1. Place the sugar and water in medium saucepan and cook over medium heat. Stir occasionally with a wooden spoon, until the sugar is dissolved and the mixture is clear.
  2. Increase the heat to high and bring to a boil. Have a cup of water and pastry brush nearby to brush down any sugar crystals that form on sides of the pan. Cook without stirring, until the color is light golden brown, once the color starts you DO NOT want to take eyes off from it since the caramel can burn quickly.
  3. When it turns a deep dark amber color, (you may think it’s burning and the sugar may foam up) turn down the heat and wearing a oven mitt , carefully swirl the caramel in the pot for even coloring. Off the heat, wearing an oven mitt and using a long-handled wooden spoon slowly pour in the cream. The mixture will sputter and foam as the steam escapes, be careful as it’s very hot. Keep stirring until smooth. Let it cool for 5 minutes.
  4. Stir in the chopped chocolate until smooth and combined. If not using immediately, let it cool tool to room temperature, pour into a jar, cover, and refrigerate. It will keep up to a month, if it lasts that long. To reheat, stir over low heat.

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