I know what you’re thinking… how can I possibly top last week’s Naked Black Forest Cake? The honest truth is – I don’t think I ever can. I’ve peaked, at age 30.
Speaking of age 30, I’ve only got one day left before I turn 31. Tomorrow is my birthday, and to celebrate I’m bringing you this gorgeous little sharing platter of sweet treats – including my recipe for boozy chocolate dipping sauce. Strictly for adults only.
Alcoholic Chocolate Dipping Sauce
Today’s ‘recipe’ is such a simple one that I almost feel like a fraud calling it one. Melt some chocolate, add some cream, butter and alcohol, and you’ve got yourself the perfect ganache for dipping all kinds of fruit, candy, cakes, and biscuits into.
When it comes to the alcohol, I went for my all-time favourite – amaretto. Amaretto and chocolate are a great combo, and make this chocolate sauce taste pretty luxurious. You can opt for whatever spirit or liqueur takes your fancy – rum, Bailey’s, Frangelico, or Cointreau would all be excellent options! And if you do want to make this alcohol-free, then add a couple of tablespoons more double cream and a splash of vanilla or almond extract instead.
But what to dip?
As you’ll see from the pictures, I went for a selection of all my favourite things. You can go all-in like I have, or keep things a little more simple with just some fresh fruit or marshmallows.
But if you want a whole bunch of ideas, then why not give the following a try:
- Fresh fruit – strawberries, cherries, raspberries, blueberries, orange slices, banana, pineapple chunks, apple wedges
- Candy – marshmallows, popcorn, gummy bears, meringue kisses
- Cake – cubed Madeira or angel food cake, brownie bites, cheesecake bites, rice krispies treats
- Cookies – mini stroopwaffels (to remind us of our honeymoon in Amsterdam), wafer sticks, chocolate chip cookies, mini gingerbread men, sugar cookies, shortbread, graham crackers, biscotti, macarons
- Other deliciousness – mini pretzels, pretzel sticks, mini donuts, donut holes
Of course you can also use this boozy chocolate dipping sauce as a drizzle on a cheesecake, or let it harden up in the fridge and spread it on toast or a bagel for an indulgent breakfast this Valentine’s Day. The word is your oyster!
Look at my little baby boy trying to get his paws on some squares of Madeira cake.
Happy Valentine’s Day
Although my birthday is coming up first, it would be silly of me not to mention that Valentine’s Day is just around the corner. I’ll be spending the day working at my real life job, and then spending the evening doing the usual – making dinner and then falling asleep in front of the TV. As I’ve mentioned before, we don’t really do Valentine’s Day in our house, but I’m sure a card or two will be opened and, just maybe, dinner will be a little bit fancier than usual.
Don’t quote me on that though.
Of course, if you are going all-out this year, then this boozy chocolate dipping sauce would make the absolute best Valentine’s dessert.
If you’re wondering about the white bowl in the photos, it’s just a simple chip and dip bowl that Katie gave me for Christmas this year. Don’t rush out and buy one though – this would work just as well on a slate, board, or serving plate, with a little bowl of dipping sauce int he middle or on the side.
Boozy Chocolate Dipping Sauce
- 150 g dark or semi-sweet chocolate broken into small pieces
- 60 ml double or heavy cream
- 1 tablespoons golden syrup or light corn syrup
- 30 g unsalted butter
- 2 tablespoons amaretto (or rum/Baileys/Frangelico/Cointreau)
- Place the broken up chocolate into a microwave-safe bowl, and partially melt in the microwave on medium, stirring every 15 seconds or so.
- Once the chocolate is half melted, pour the double cream on top and pop back into the microwave for 30 seconds or so until the cream starts to bubble. Remove from the microwave and leave to sit for a minute.
- Stir the chocolate and cream together until smooth. If the mixture separates or looks oily, add a couple more tablespoons of double cream and pop back in the microwave for 20 seconds or so. Immediately stir together, and hopefully the ganache will now look smooth.
- Add the syrup, butter, and amaretto to the ganache and stir together well until the butter has completely melted and the mixture is smooth and glossy. Serve immediately with fresh fruit, biscuits, cake, or whatever else you want to dip in it!
The baby boy always wants the cake. He’d want it if it was made of pugs. I think he needs a special cake all of his own.