In 2018, I entered a picture of ice cream and chocolate sauce (exact one below) in the still life category of a national contest. It seemed like a far-fetched idea given still life photography usually depicts an image of furniture, cut flowers, or a fruit basket, but I was in the mood to enter an image of ice cream.

After a few months waiting for results, a second place ribbon was awarded. Having a panel of judges decide the picture was worthy of a high ribbon placement helped boost my confidence that my work over the last couple of years setting up shoots and editing food photographs had not been done in vain.

Note: The chocolate bar you use is important. I highly recommend using dark chocolate with a cacao/cacoa percentage over seventy. Chocolate sauce might firm if left too long on counter, and will definitely firm if stored in refrigerator for any length of time. You can reheat on lowest temperature over stove eye to melt.

This recipe is super simple. I created the recipe back in 2017 or 2018 as a topping for dessert. Since, it has evolved into a valuable recipe to use whenever chocolate sauce is needed. Off hand I can think of a few uses: ice cream topping, chocolate covered strawberries, chocolate covered nuts, topping for a cake.

Chocolate sauce does firm once added to ice cream, sort of like the chocolate shell topping sold in stores. To firm for chocolate covered strawberries or nuts, dip strawberries or nuts in chocolate sauce for first layer. Then place on parchment paper and put in refrigerator for about five minutes. If another layer is needed, dip in chocolate sauce once more and refrigerate again.

Coming soon is a chocolate sauce recipe requiring only three ingredients in case you are a purist and enjoy making everything from scratch. Stay tuned.

Miscellaneous Recipes: