Chocolate Whiskey Sauce

Chocolate Whiskey Sauce As part of the food festival, my brother and I will do a cooking demonstration in St. James’ Church in Dingle (Saturday, 3:30). We’ve decided to do brown bread ice cream with a chocolate whiskey sauce. I’ve been tinkering away with the sauce, and here’s what I’ve come up with…

Chocolate Whiskey Sauce


  • 150g good quality dark chocolate (I used 2 bars of Valrhona Gran Couva)
  • 100ml milk
  • 20g sugar (around 1.5 tablespoon)
  • 45ml cream (about 3 tablespoon)
  • 30ml whiskey (about 2 tablespoons)

What to do:

  1. Melt the chocolate in a double boiler.
  2. Irish Whiskey PouringHeat the milk and sugar in a very small saucepan over low heat to a low simmer, stirring until the sugar is dissolved.
  3. Add the milk in small parts to the melted chocolate, stirring all the time until you have a smooth, glossy emulsion.
  4. Stir in the cream.
  5. Allow to cool completely.
  6. Stir in the whiskey.

Note: you can freeze this sauce if you won’t use it all soon. Otherwise, it will last in the fridge about 3 days.

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