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2-Ingredient Caramelized White Chocolate Sauce
Roasted white chocolate brings deep butterscotch notes to this rich, two-ingredient sauce. By gently heating it with heavy cream, you'll create a pourable, velvety topping that won't break or separate. It's an effortless way to elevate a simple bowl of ice cream, drizzle over pound cake, or dip fresh fruit. You can even stir a spoonful into hot milk for a decadent drink.
Equipment
- Saucepan
- Stovetop
Ingredients
- 150 g (5 oz) Caramelised White Chocolate (see recipe above)
- 300 ml (10 fl oz/1¼ cups) double (heavy) cream
Instructions
- 1Place the caramelized white chocolate and heavy cream in a small saucepan over low heat. Stir the mixture frequently for about 5 minutes until the chocolate melts completely and forms a smooth liquid. Gentle heat is essential here so the chocolate doesn't seize or separate.
- 2Keep warming the sauce until it's hot, making sure it doesn't come to a boil. Remove from the heat.
Notes
- Drink variation: To make a rich hot chocolate, stir the finished sauce into 1 cup of warm whole milk.
- Serving: Drizzle this warm sauce over ice cream, pound cake, or fresh fruit.
- Storage: Keep any leftover sauce in an airtight jar in the fridge for up to a week. Reheat gently in the microwave or on the stove.