Danish Chocolate Sauce (Chokoladesaus)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 1 serving
Category: Sauces
Keywords: Danish, Scandinavian, European, under 60 minutes
Description
This Danish Chocolate Sauce, or Chokoladesaus, is a rich and indulgent topping for your favorite desserts. My grandmother, who is full Danish, passed down this traditional recipe that’s simple yet deeply satisfying. It’s a recipe that may seem a bit old-fashioned, with some steps that might sound a little “choppy” in the way they are written. However, its taste more than makes up for its simple nature. Whether you prefer it served warm or cold, this chocolate sauce will elevate any dessert it’s poured over—perfect for cakes, ice cream, fruit, and more.
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 8 oz (1 cup) |
| Powdered Sugar | 2 tbsp |
| Cornstarch | 1 tbsp |
| Egg Yolks | 1 |
| Cognac | 1 tbsp |
Nutritional Information
Per Serving (1 batch):
| Nutrient | Amount |
|---|---|
| Calories | 727 kcal |
| Total Fat | 55.8 g |
| Saturated Fat | 33.5 g |
| Cholesterol | 257.1 mg |
| Sodium | 262.3 mg |
| Carbohydrates | 53 g |
| Dietary Fiber | 10.8 g |
| Sugars | 8.5 g |
| Protein | 26.8 g |
Instructions
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Prepare the Double Boiler: Begin by setting up a double boiler. Place the top part of the double boiler over simmering hot water, ensuring that the water doesn’t touch the top pan. Add the milk and chopped chocolate to the pan. Stir continuously until the chocolate is completely melted and well-mixed with the milk, forming a smooth mixture.
-
Beat the Egg Yolks: In a separate bowl, beat the egg yolk and powdered sugar together until the mixture becomes smooth and pale. This will help to create the creamy texture in the sauce.
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Mix Cornstarch: In a small bowl, take a bit of the hot chocolate mixture and whisk in the cornstarch until it dissolves into a smooth slurry.
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Combine the Mixtures: Slowly add the cornstarch mixture to the egg yolk and sugar blend, stirring constantly to avoid curdling. Once fully combined, pour this mixture back into the top of the double boiler with the rest of the hot chocolate and milk mixture.
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Cook the Sauce: Stir the combined mixture in the double boiler until it reaches a boil. Let it cook for a few minutes, stirring constantly, until the sauce thickens to your desired consistency.
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Add Cognac: Remove the pan from the heat and stir in the cognac. The alcohol will add depth and complexity to the flavor, balancing the richness of the chocolate.
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Rest the Sauce: Let the sauce sit for a few minutes to cool slightly. It will continue to thicken as it cools.
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Serve: You can serve this sauce warm or cold, depending on your preference. Pour it generously over cakes, pies, ice cream, or any dessert that would benefit from a luscious, rich chocolate sauce.
Tips & Variations
- For a more intense flavor, you can experiment with adding a pinch of sea salt or a dash of vanilla extract.
- If you prefer a non-alcoholic version, you can substitute the cognac with a splash of vanilla or almond extract for added depth.
- This chocolate sauce will thicken as it cools, so if you’re serving it warm, you may want to gently reheat it over low heat before using.
This Danish chocolate sauce is an excellent way to bring a touch of Scandinavian tradition into your kitchen. Its creamy texture, combined with the richness of chocolate and the warmth of cognac, makes it a versatile addition to any dessert. Enjoy this family recipe as a reminder of cherished traditions and as a new favorite in your dessert repertoire!
