This malted milk chocolate sauce was another recipe I flagged when I was going through my period of obsession with malted milk powder. Unlike the other recipes I made which used plain powder, this one called for chocolate malt powder. It gives the thick, rich sauce that classic soda shop malt flavor. Shane’s a big fan of Hershey’s chocolate syrup on top of his ice cream, so he was all for this homemade upgrade. I rarely make chocolate sauce at home, but it’s so easy there’s really no excuse. Plus it keeps in the fridge for nearly a week, and you don’t have to limit yourself to ice cream – this would be awesome drizzled over just about any dessert!
By Tracey
Malted Milk Chocolate Sauce
from Baked: New Frontiers in Baking, by Matt Lewis and Renato Poliafito
Ingredients:
- 2/3 cup heavy cream
- 1/3 cup light corn syrup
- 1/4 cup chocolate malt Ovaltine
- 1/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 6 oz milk chocolate, coarsely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Directions:
Combine the heavy cream, corn syrup, Ovaltine, brown sugar, salt and 4 oz of the milk chocolate to a medium saucepan. Set over medium heat and bring the mixture to a boil, stirring to melt the chocolate and ensure the sauce is smooth. Reduce the heat so the sauce just simmers and cook for 5 minutes, frequently stirring very slowly.
Turn off the heat under the pan and add the remaining 2 oz of chocolate, butter and vanilla. Stir until incorporated. Allow the sauce to cool for 5-10 minutes before serving, or cool completely and store in an airtight container for up to 5 days. Reheat in the microwave or on the stove over low heat.
Makes 2 cups.
