I never even considered the concept of a dark chocolate ice cream syrup or sauce until we were in Sarasota for our anniversary and picked up some from Sur la Table for my dad. He's out by now, of course, and I decided to use some dark chocolate bars we have lying around the house to experiment. All the recipes I researched called for many ingredients. I just wanted the simple dark chocolate to stand out. By itself, the sauce is ever so slightly strong (which dark chocolate is), but to us it was perfect on something as sweet as ice cream. The next night, I had the leftover chocolate sauce while Paul had caramelized walnuts and fresh blackberries on his ice cream.
Recipe for Dark Chocolate Sauce
Whisk together 3 teaspoons milk and 1.75 ounces (50g) dark chocolate in a small sauce pan over medium heat until melted. I chose to use the Lindt 70% dark chocolate that was our welcome present from Brent and Lisa and the kids when we first arrived in Spokane. Thank you guys for the chocolate and for the hospitality! Pour the sauce into a microwaveable dipping bowl or measuring bowl or another finger bowl with lid. I use the tiny Gladware container. Refrigerate for a half hour to thicken the sauce. It hardens in the fridge overnight, so either microwave leftovers for 5 seconds or leave out 30 minutes before serving. This recipe makes three-four servings.
Recipe for Caramelized Walnuts
- 1 teaspoon Extra Virgin Olive Oil
- 1 teaspoon Brown Sugar
- 1/8 cup Walnuts
Mix the oil and sugar together in a small skillet over medium heat. Add the walnuts and continue stirring until warm and well-coated. I even turned mine down to low heat to keep them warm during dinner. Pour nuts over ice cream and garnish with fresh mint and blackberries.