This chocolate sauce is DEE-licious. So so good. So easy to make. Milk chocolate and Ovaltine make this special and different from your regular hot fudge sauce. It is not too thick and no – not too sweet despite the fact that it is milk chocolate. I promise. Try it next time you are serving ice cream, pound cakes or profiteroles. Yum!
I haven’t yet made the very easy looking malted milk-chocolate milk shake, but the author’s of Baked provide a great looking and easy recipe that I will post at the bottom of this one.
chocolate malted sauce (from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito)
2/3 cup heavy cream
1/3 cup light corn syrup
1/4 cup chocolate malt Ovaltine
1/4 firmly packed light brown sugar
1/2 teaspoon kosher salt
6 oz. good quality milk chocolate (coarsely chopped)
2 Tablespoons unsalted butter
1 teaspoon vanilla
In a large saucepan mix together the cream, corn syrup, Ovaltine, brown sugar, salt and 4 oz. of the chopped milk chocolate (reserve 2 oz.). Bring mixture to a boil over medium heat and stir until smooth and the chocolate melts. Reduce the heat to a simmer and stirring slowly, cook the mixture for about 5 minutes.
Remove from heat and stir in the butter, vanilla and the remaining 2 oz. of chocolate. Let the sauce cool for at least 5 minutes before you serve.
Store leftovers in the fridge (once cool) – the sauce will keep for about 5 days. Reheat in micro or over low heat on the stove.
malted milk shake:
Blend together 2 large scoops of ice cream with 2 tablespoons malted milk chocolate sauce (from above) and 1/2 cup milk until smooth. Pour into a chilled glass and drizzle one more tablespoon of sauce on top. Enjoy-
