Milk Chocolate Sauce

Using dark milk chocolate with a higher percentage of cocoa mass will create a fuller chocolate taste than traditional milk chocolate. The more intense chocolate taste provides a better balance with the sugar, resulting in a sauce that isn't overly sweet.

Yields: 3 Cups  Time: About 1/2 hour


  • 1/4 cup (2 2/3 ounces by weight) light corn syrup
  • 1 1/2 cups (12 ounces) heavy whipping cream
  • 1 Tahitian Vanilla Bean, split horizontally
  • 8 ounces 45% Dark Milk chocolate, coarsely chopped
  • 3 ounces white chocolate, coarsely chopped
  • 1/4 teaspoon kosher salt


        1. Put the corn syrup and cream into a medium saucepan. Scrape the seeds from the vanilla bean into the pan. Place over medium heat and bring to boil.
        2. Remove from the heat and add broth chocolate and the salt. Whisk until the chocolate is melted.
        3. Pour the sauce into a 1-quart clear vessel. Blend with an immersion blender until smooth.
        4. Either use immediately, or let cool to room temperature, pour it into a jar, cover, and refrigerate. It will keep for at least 2 weeks. To reheat, stir over low heat.