What’s more deliciously simple than fresh fruit with homemade chocolate dipping sauce? Not much! For this presentation, I suggest 2 to 3 pounds of cherries, which may seem like a lot – but trust me, this dessert is addicting. You won’t want to stop dipping them and dropping them into your mouth, so better to have too much than too little.
6 ounces bittersweet chocolate, coarsely chopped
4 ½ tablespoons unsalted butter, at room temperature
1 cup water
3 tablespoons sugar
4 ½ tablespoons corn syrup
4 ½ tablespoons heavy (whipping) cream
pinch of salt
2 to 3 pounds of cherries
1. To make the chocolate sauce, in a medium heatproof bowl, combine the chocolate and butter. Set aside.
2. In a medium saucepan, combine the water, sugar, corn syrup, cream and salt. Bring to a rolling boil over high heat, stirring occasionally to dissolve the sugar. When the sugar is dissolved and the mixture is boiling, immediately pour over the chocolate and butter. Let sit undisturbed for 2 minutes, then whisk the sauce until fully combined.
3. Scrape the chocolate sauce into the saucepan you made the syrup mixture in and bring to a simmer over medium-low heat. Simmer for 5 to 10 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Immediately remove from heat. If the sauce separates or appears greasy at any point, remove from heat and whisk in a couple drops of hot water to bring back together. Set aside until ready to serve.
4. Just before serving, gently reheat the sauce and transfer to a serving bowl or individual dipping bowls. Put cherries in a large bowl or smaller individual bowls and serve immediately, with dipping sauce along side. (Store any remaining sauce, tightly covered in the refrigerator, for up to 1 week).
Recipe from Small Gatherings by Jessica Strand (Egg & Dart Press, May 2013)