Milk Chocolate Sauce

"This glossy milk chocolate sauce comes together in minutes and stays perfectly pourable at room temperature. Use it anywhere you want a hit of rich, mellow chocolate flavor-over ice cream, pancakes, or fruit, whisked into warm milk for instant hot chocolate, or doused on homemade French crepes. The key is choosing high-quality milk chocolate and gently heating the cream-boiling can cause the chocolate to seize."

"Whisk gently, just to bring the sauce together; you don't want to incorporate too much air, which would take away from the sauce's silky texture. With minimal hands-on time and maximum payoff, this is the kind of dessert sauce you'll want to keep on standby. Tips & FAQs for the best milk chocolate sauce Why did my chocolate sauce turn grainy?Graininess usually happens when the cream gets too hot. If it boils, the chocolate can seize."

"We like using "dark milk chocolate" here-a chocolate with a higher cacao percentage than the average milk chocolate. Look for something between 50% and 70% such as Fruition Chocolate Works 68% or Moka Origins 58%. Can I use chocolate chips instead of a chopped bar?You can, but the texture won't be as silky. Chocolate chips contain stabilizers that help them hold their shape under heat, so they don't melt as cleanly."

Glossy milk chocolate sauce is quick to make and stays perfectly pourable at room temperature when prepared with high-quality milk chocolate and gently warmed cream. Avoid bringing the cream to a boil to prevent the chocolate from seizing; if graininess occurs, whisk in a splash of warm cream to smooth the sauce. Whisk gently to combine without incorporating excess air to preserve a silky texture. Use a darker milk chocolate with about 50–70% cacao for richer flavor, prefer chopped chocolate bars over chips for the smoothest texture, and adjust sugar if substituting dark chocolate.

Read at Bon Appetit