The sauce with dairy, from David Lebovitz's, The Perfect Scoop, is perfection in a jar. It is rich and thick, with the perfect chocolate flavor. Next time I make it though, I will add some instant coffee. Not for flavor, but an extra jolt.
To see what would happen if I tweaked the recipe a little, I separated the batch into a couple of different jars and added Grand Marnier and Jack Daniels Honey Liqueur to one and Chambor (raspberry liqueur) to another. The jar with the Jack is now empty. Mamasita, that was delicious.
The non-dairy chocolate sauce is from Jeni's Splendid Ice Cream at Home book, which I love and have become addicted to. In fact, I'm thinking of joining some sort of support group. Not to quit eating it, no. We would all sit around and sample our favorite flavors, wiping each other tears (of bliss), and talk about how it has affected our home lives (everybody wants to come over for dinner and dessert) and how people in our office whisper behind our backs about the spectacle we made of ourselves at the Christmas party: ice cream dripping from our chins, crazed look on our eyes etc... OH, where was I?
Non-dairy chocolate sauce, right.
The idea behind the concept is that it tops ice cream, which we all know, is mostly dairy so the sauce doesn't need it. It also works for people unfortunate enough to be lactose intolerant, they will not TOLERATE lactose!! In Jeni's defense, I made the sauce wrong...twice. The recipe suggests (I always consider a recipe a suggestion, by the way) that the water, sugar and corn syrup get boiled first and then the cocoa powder is added, well, I added the cocoa powder at the beginning and it never really smoothed out. I also replaced the water in the recipe with strong coffee, which could have lead to it's deep flavor. It is very delicious and ultra-chocolately. If you appreciate intense chocolate sauce that is more like syrup and you refuse to tolerate lactose, make this one.
I will not be sharing the recipes on this blog. Buy the books!
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