Chocolate Barbecue Sauce

Chocolate and barbecue sauce may sound a little crazy, but this combination is surprisingly delicious. It will change the...
Staff Writer
Chocolate Barbecue Sauce

Francois Payard Bakery

Chocolate Barbecue Sauce

Chocolate and barbecue sauce may sound a little crazy, but this combination is surprisingly delicious. It will change the way that you view desserts forever. This chocolate sauce only takes about 10 minutes to whip up, and you can use it with anything you desire — cookies, marshmallows, fresh berries, or cake. The options are endless.

Ingredients

  • 8  Ounces  61 percent or 72 percent chocolate, chopped
  • 1  Tablespoon  light corn syrup
  • 1  Cup  heavy cream
  • ½  Cup  milk
  • 4  Teaspoons  of your favorite barbecue sauce
  • 2  Dashes of Tabasco
  • Cookies, pound cake, marshmallows, or berries, for dipping

Directions

Place the chocolate and corn syrup in a medium bowl.

Pour the heavy cream and milk into a small saucepan over medium-high heat and bring to a boil. Pour the hot cream and milk mixture over the chocolate, and whisk until the chocolate is melted and the mixture is smooth. Strain the mixture into a bowl.

Add 4 tablespoons of your favorite barbecue sauce and 2 dashes of Tabasco to the chocolate mixture.

Line 2 baking sheets with silicone baking mats. Dip cookies, berries, or marshmallows into the chocolate barbecue glaze and place on the lined baking sheets. Allow the chocolate barbecue glaze to set and then enjoy.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.