White Chocolate Sauce

Name: White Chocolate Sauce
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: about 1/2 cup sauce
Ingredients: 5 tablespoons whole milk; 8 ounces white chocolate, coarsely chopped; 2 tablespoons unsalted butter; 1 tablespoon dark rum or 2 tablespoons light corn syrup; Blackberries, raspberries and strawberries, to serve; Pound cake, to serve

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Level: Easy

Total: 15 min
Active: 15 min

Yield: about 1/2 cup sauce

I know I know…White chocolate is not considered chocolate because it has no cocoa. But isn’t it delicious? Why use it? Well, it’s deeply delicious paired with tart and bitter ingredients, like fresh fruit or dark chocolate. I’m always happy to have a foolproof sauce recipe in my back pocket for a quick dessert. Buy the white chocolate in bars instead of chips, as it is generally of better quality. Using a wooden spoon, as opposed to a whisk, can make a small difference here. We want to gently mix these ingredients without overworking anything. We are combining a few rich ingredients, so patience and a gentle touch are part of the equation. Want to prevent the milk from scorching? Add a tiny splash of water to the pan and swirl around before adding the milk.

Level: Easy

Total: 15 min
Active: 15 min

Yield: about 1/2 cup sauce

Ingredients

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5 tablespoons whole milk

8 ounces white chocolate, coarsely chopped

2 tablespoons unsalted butter

1 tablespoon dark rum or 2 tablespoons light corn syrup

Blackberries, raspberries and strawberries, to serve

Pound cake, to serve

Directions

In a small saucepan, add a splash of water and then the milk, then warm the milk over low heat.
Fill a medium saucepan with water and bring to a simmer over medium-low heat. Place a medium heatproof bowl on top of the simmering water to make a double boiler. Add the white chocolate to the double boiler and allow to melt, stirring frequently.
When the chocolate has melted, remove from the heat and whisk the milk into the white chocolate. Whisk in the butter and rum. Serve over strawberries and raspberries, or spoon over pound cake with blackberries.