Olive oil subtly enhances this silky-smooth, grown-up, not-too-sweet ice cream topping. A pinch of xanthan gum helps to emulsify the oil and dairy base and keeps the sauce from separating. Once made, the sauce will keep in the refrigerator for up 2 weeks
Ingredients
SERVINGS: 2 Cup(s)
- ½ cup organic corn syrup
- ½ cup heavy cream
- ½ cup whole milk
- ½ cup extra virgin olive oil
- 6 ounces bittersweet chocolate, chopped
- 2 teaspoon sugar
- ¼ teaspoon sea salt
- ½ teaspoon xanthan gum or cornstarch
Preparation
Heat the corn syrup, cream, milk and oil in a 2-quart saucepan over medium, stirring occasionally, until mixture just comes to a simmer, about 5 minutes.
Remove from heat and add chopped chocolate, sugar, salt and xanthan; let sit without stirring for 2 minutes. Whisk until chocolate is melted and the mixture is smooth.
Use immediately or store in the fridge and simply reheat in the microwave or over a pot of warm water to serve later.
