Over ice cream, dip cookies, berries or bananas, marshmallows....what ever your pleasure, this Chocolate BBQ Sauce recipe by Francois Payard looks like a winner to me. My plan is to incorporate it into a milkshake since we're right in the middle of National Ice Cream Month.
We're getting ready to head to our local fair, where the kids show their Holsteins and we will be camped out there for five days. Whipping out some chocolate BBQ sauce to dip my pretzels in will sound good at the end of a long fair day. Especially when paired with a nice bold glass of cab. I think I'll be ready for it by Thursday night, I am sure of it.
See you at the fair!
Photo and recipe courtesy Francois Payard
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We're getting ready to head to our local fair, where the kids show their Holsteins and we will be camped out there for five days. Whipping out some chocolate BBQ sauce to dip my pretzels in will sound good at the end of a long fair day. Especially when paired with a nice bold glass of cab. I think I'll be ready for it by Thursday night, I am sure of it.
See you at the fair!
Chocolate BBQ Sauce
8 ounces (250 grams) 61% or 72% chocolate, chopped
1 tablespoon (12 grams) light corn syrup
1 cup (250 grams) heavy cream
½ cup milk
1 cup (250 grams) heavy cream
½ cup milk
4 tablespoons your favorite BBQ sauce
2 dashes of Tabasco
1) Place the chocolate and corn syrup in a medium bowl.
2) Pour the heavy cream and milk into a small saucepan over medium-high heat and bring to a boil. Pour the hot cream and milk mixture over the chocolate, and whisk until the chocolate is melted and the mixture is smooth. Strain the mixture into a bowl.
3) Add 4 tablespoons of your favorite BBQ sauce and 2 dashes of Tabasco to the chocolate mixture.
4) Line 2 baking sheets with silicone baking mats. Dip cookies, berries, or marshmallows into the chocolate BBQ glaze and place on the lined baking sheets. Allow the chocolate BBQ glaze to set and then enjoy.
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