Alice Medrich is credited with popularizing chocolate truffles in the United States at her influential chocolate dessert shop, Cocolat, in the l970s.Since leaving the retail world, Alice devotes her time to writing, teaching, and consulting and has won more James Beard and IACP cookbook-of-the-year and best-in-category awards than any other author. Her most recent book,Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole and Ancient Grains & Non-wheat Flours—won the James Beard best Baking Book in 2014.She is a regular columnist onFood52.comand has a video class onCraftsy.com.
My first taste of Eureka took me back to hot fudge sundaes on the endless hot summer nights of my Southern California childhood. The contrast of warm dark chocolate against creamy cold vanillaice cream accentuate sprimal chocolate flavors like nothing else. I can still lose myself in bowl of ice cream and chocolate sauce—especially if the sauce stiffens a little in contact with the ice cream—but now I want darker chocolate with deep fruit and fragrant spice notes. And now, perhaps I’ve found it!
This sauce is made with milk, and just a touch of butter, rather than cream to let the fruity and spicy notes in the chocolate really sing out. (For a mellower sauce, substitute half and half or heavy cream for the milk and omit the butter).
10 ounces Guittard Eureka 62% chocolate, coarsely chopped
¾ cup whole milk
2 tablespoons unsalted butter
Vanilla (or coffee or coconut) ice cream
Put the chocolate, milk, and butter in a stainless steal bowl and set it directly in a wide skillet of almost simmering water. Stir from time to time until the chocolate and butter are melted and the mixture is smooth and warm. Test the sauce by spooning a little over a scoop of ice cream. If it stiffens morethan you like, add an extra tablespoon or two of milk, or a little more butter. Serve warm over vanilla or coffee or coconut ice cream.