|The sinful dipping sauce, a whole bowl of it...|
Sinful chocolate/caramel sauce (for dipping madeleines & more) – Serves 8 generously
13 carambars (or 110gr home-made butter caramel fudge)
125gr Valrhona 68% chocolate
4 egg yolks
50gr corn starch
1.5 tbsp black treacle
1.5 tbsp dark aged rum
60gr brown sugar, lightly packed
· In a mixing bowl, beat the sugar and the egg yolks together with a whisk until the sugar has completely dissolved (no grains should be left) and the mixture is creamy.
· Add the black treacle, stir until homogenous;
· Add the corn starch, stirring until the mixture is smooth.
· Stir in 25cl milk and reserve.
· In a saucepan on low heat, melt the carambars (or fudge) in 25cl milk, stirring constantly and making sure the mixture does not boil or overheat;
· Once the caramel is melted, remove the saucepan from the heat and pour very slowly over the eggs/milk/sugar mixture, beating constantly with a whisk.
· Return the mixture to the saucepan on medium heat, add the chocolate.
· Stir constantly with a wooden spoon until the chocolate melts and the mixture thickens. The thickening will happen quite quickly close to the boiling point; when you start feeling that the mixture has started thickening, make sure to stir vigorously, otherwise the mixture may form lumps or stick to the bottom of the pan. Let boil gently for a few seconds and remove from the heat.
· Stir in the rum.
· Cover the surface with cling film directly on the surface, to avoid the formation of a skin, and reserve until use – best used warm for dipping madeleines or other biscuits, leftovers will keep in an airtight container in the fridge for up to 24 hours (longer, and the sauce will start losing its flavour).