Yes, I did make the chocolate sauce I wrote about two nights ago. This is a wonderful example of something that’s naturally gluten-free. I use cocoa powder to make mine soy-free, as well.
The recipe I used is from Gluten-Free Baking by Rebecca Reilly. She is a classically trained pastry chef who began baking gluten-free for customers, then for her son, who was diagnosed with gluten intolerance and multiple food allergies. Her recipes are not for the beginner. She isn’t just a baker, she is a pastry chef, and her recipes are intense. I have to admit, this is the first recipe I’ve tried from her book. It looks like it’s about the easiest one! But I’m going to tackle some of the others soon, when it becomes baking season here (when the weather cools off). Because if her Boston Cream Pie is half as good as this fudge sauce, and one quarter as good as it looks in the photo in the book, I’m going to be in heaven!
Fudge Sauce (adapted from Gluten-Free Baking, by Rebecca Reilly)
1 cup heavy cream (I used milk because I didn’t have any cream)
2/3 cup sugar
Pinch of salt
12 Tbsp cocoa powder
4 Tbsp corn oil
2 Tbsp light corn syrup
1 tsp gluten-free vanilla
2 Tbsp unsalted butter
In a small saucepan, combine the sugar, salt, and cocoa powder, mixing well to get rid of any lumps. Add milk, oil and corn syrup, stir until combined. Bring to a boil, and, stirring constantly, boil for 5 minutes. Remove from heat. Stir in butter and vanilla. Cool, cover, and refrigerate.
If you don’t need to be soy-free, and want to use unsweetened chocolate squares instead of cocoa, chop up 4 ounces of unsweetened chocolate and omit the corn oil.
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