bjbj You know what; I have a new ice cream maker because summertime has hit and you get
to that point where you don t just want a little ice cream, you have to have ice cream,
so I had to have ice cream. I wanted homemade, real, rich, creamy . . . Because you can t
have that much decadence without gilding the lily, we re going to make chocolate sauce.
Right here, I ve got 1 cup each of white sugar and brown sugar. You could use all white sugar.
Actually, I usually forget to put the brown sugar in it, I just go with all white sugar,
but it does make this fabulous rich flavor. Can you hear my cat in the background? Do
you see what I m working with down here? Do you see this? This is really my house. That
s my dog; that s Boudin Choux. Cup each white and brown. Cup of water. This is one of those
recipes that I throw together so often. My big kids will make it now. I ve tweaked it
until everything is easy, easy to remember: 1 cup of each; cocoa powder, white sugar,
brown sugar, and water. Pinch of salt because salt makes everything taste more like itself,
so you want a little bit just to bring the flavors up. My last ingredient, which I forget
this stuff too, I forget a lot of stuff. The last ingredient we re going throw in here
is a little bit of instant coffee. You can use espresso powder, you can use the coffee
granules; whatever the instantly dissolvable stuff is. I d say I ve got about 1 tablespoon.
You don t need too much. Really, you re not going to taste the coffee in there. What you
re going to have is that magic thing that happens when coffee and chocolate come together;
the chocolate becomes more rich and intense. Come over here and take a look. Don t step
on my dog. I ve got it on medium heat. This is all we re going to do to it; we re going
to stir it. As it warms up, the cocoa will become incorporated and become one with the
sugar, the coffee, and water. That didn t sound exciting, but you know, sugar, coffee,
cocoa, perfect. Let s let this sit here and do its pretty little thing for a bit. Look.
It is syrup. Simmered for about 3 or 4 minutes and you see this. When the bubbly, glossy
thing happens, that s when you want to stop. Then you begin to get into the realm of some
kind of mutant fudge candy making, and we don t want to go there. Aren t they cute?
I actually ended up ordering a bunch of those online, because I use them for homemade vinegar
and oil, vanilla, and using vodka syrup. Actually, I think I have a couple that used to contain
a rather high-end olive oil. This is all you got to do, and yes, I know I m dripping, even
with the funnel. That s how I do things. What we re going to do is allow this stuff to cool.
My brother will actually walk in and take a big fat slug out of the bottle; that s how
much he likes it. With my little ones, I just put a slug into a glass of milk, and you ve
got chocolate milk. If you ve got ice cream, then you have syrup ready to go for that.
It s not a thick, fudgy-type of thing unless you refrigerate it, then it gets nice and
sludgy; sludgy fudgy. What we re going to do with this particular batch is whack in
on top of some ice cream I made. In the next video connected to this one, I m going to
show you how to make the ice cream that was born to be one with this stuff, OK? Alright.
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