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Recipe Detail Page
Milk Chocolate & Chai Hot Fudge Sauce
Winter 2015
Real brewed chai is the secret to the spice in this flavourful sauce. You will have some extrachai—add a bit of milk and sugar and enjoy it as a cook’s treat!
Makes 1½ cups (375 mL)
10 whole cardamom pods
1 tsp (5 mL) coriander seeds
8 whole cloves
8 black peppercorns
1 piece cinnamon stick, 2 inches (5 cm) long
2 cups (500 mL) water
1 piece fresh ginger, 2 inches (5 cm) long, sliced
1 black tea bag
5 oz (150 g) finely chopped milk chocolate
¼ cup (60 mL) unsweetened cocoa powder
¼ cup (60 mL) sugar
¼ tsp (1 mL) salt
½ cup (125 mL) corn syrup
½ cup (125 mL) 35% cream
1 Combine cardamom pods, coriander, cloves, peppercorns and cinnamon stick in a mortar and pestle and crush slightly. Transfer to a small pot, add water and ginger and bring to a boil over high heat. Turn heat to medium-low and simmer for 10 minutes, then remove from heat, add tea bag, and let steep 3 minutes.Strain and reserve chai liquid.
2 Place chocolate in a large bowl. Set aside.
3 Combine cocoa powder, sugar and salt in a pot. Add corn syrup and cream and whisk to combine. Place pot over medium heat and, stirring occasionally, bring to a boil. Remove from heat and pour over chocolate. Let stand for 2 minutes to melt chocolate, and then stir until fully melted (if you still have small chocolate lumps, scrape into pot and place over low heat, stirring constantly, for 1 to 2 minutes or until fully melted). Whisk in ¼ cup (60 mL) of brewed chai liquid. Pour through a fine strainer to remove any lumps, then transfer to a clean jar and refrigerate, stirring occasionally. Sauce will firm up as it cools.
Makes 1½ cups (375 mL)
