Schoggisauce
You can’t beat a good chocolate sauce.
Poured over ice cream (like Switzerland’s favourite Coupe), stirred into a cup of warm milk, drizzled on some dry cake, or just eaten with a spoon, it’s versatile, comforting and delicious.
If you’re feeling bold, you can even stir in a shot of booze.
And if you had any Easter bunny casualties (we had both melted and smashed this year), they also make for a good sauce.
The recipe is small and simple, giving you just enough for a 300 ml jar that is easily kept in the fridge and taken out when the occasion requires.
100 g chocolate
200 ml cream
pinch of salt
Chop the chocolate and put it in a medium bowl.
Warm the cream over medium heat (keep an eye on this, as cream boils over very quickly).
Once the cream comes to a boil, pour it over the chocolate but do not stir.
Cover the bowl and let it sit for at least five minutes.
Add the salt and whisk the mixture vigorously, until it all comes together into a glossy sauce.
A little more cream or slightly less chocolate will make a runnier sauce, and vice versa.
So much depends on the kind of chocolate you use. As long as they are actual chocolate, you should have no problem using Easter bunnies or eggs (watch for fillings that might give your sauce a weird texture).
A bar of regular dark chocolate (my favourite is Coop Naturaplan Bio Backschokolade 64%) makes a nice thick sauce which firms up in the fridge. You will need to warm it slightly in a pan or microwave before using. When I made the sauce with the leftover bunnies, it was much more liquid and remained so in the fridge (though still quite thick).
Use this within about two weeks.
